Ingredients for Lightened Chicken Pot Pie With Phyllo Crust
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How to Make Lightened Chicken Pot Pie With Phyllo Crust
- Preheat oven to 375°F (190°C).
- Melt 2 tablespoons of butter in a large saucepan over medium-high heat. Add 1 tablespoon of olive oil.
- Add 2 cups diced potatoes, 1 cup diced onion, 1 cup sliced mushrooms, 1 cup diced celery, 1/2 cup diced carrots, 2 tablespoons chopped fresh parsley, and 1 teaspoon fresh thyme. Sauté for 5 minutes, stirring occasionally.
- Reduce heat to low. Sprinkle 1/4 cup all-purpose flour over the vegetables. Cook for another 5 minutes, stirring frequently, until the flour is lightly browned.
- Stir in 2 cups milk and 1 cup chicken broth. Increase heat to medium-high and bring to a boil.
- Reduce heat and simmer for 5 minutes, or until the sauce has thickened.
- Add 2 cups cooked and shredded chicken, 1/2 cup frozen peas, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Spoon the chicken mixture into a 2-quart baking dish.
- Lightly spray a large work surface with cooking spray. Lay one phyllo sheet on the surface and lightly spray with cooking spray. Repeat with remaining phyllo sheets, layering them and spraying each sheet.
- Loosely drape the phyllo layers over the chicken mixture in the baking dish, allowing some overhang.
- Place the baking dish on a baking sheet to catch any drips. Bake at 375°F (190°C) for 20-25 minutes, or until the phyllo crust is golden brown and crispy.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
29g
Fat
23g
Carbs
15g
