LIGHTER CHICKEN POT PIE

Lighter Chicken Pot Pie image

Provided by Podkayne

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 14

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1 lb boneless chicken breast
coarse salt
fresh ground pepper
3 tablespoons olive oil, divided
4 carrots, sliced 1/4 inch thick
1 medium onion, chopped fine
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon dried savory (optional)
1/4 cup all-purpose flour
2 1/2 cups low-fat milk
2 cups frozen peas or 2 cups other frozen vegetables
2 tablespoons fresh lemon juice
6 phyllo pastry sheets (12 by 17 inches)

Steps:

Preheat the oven to 400°F.
Rub the chicken with salt and pepper and bake on a baking sheet with a raised lip for 25 minutes, or until chicken has an internal temperature of 165°F.
When the chicken is done, pull it out and set aside.
Heat 2 Tbsp of oil in a large saucepan, and saute onions, carrots and thyme, sage, and savory until the carrots are crisp-tender, about 8 minutes.
Add the flour to the onions and carrots and cook, stirring constantly, for 1 minute.
Gradually add the milk and stir, heating it until it is simmering and slightly thick.
Shred the chicken.
Add lemon juice, frozen vegetables, and chicken to the carrot mixture. Add salt and pepper to taste.
Pour into a 1.5-quart casserole.
Lay out two sheets of phyllo dough on a dry surface, and brush with olive oil. Lay two more sheets on top of these, brush with olive oil, and repeat.
Lay the layered dough onto the top of the casserole. Tuck in around the sides so the edges of the dough flare up and make a nice edge. Brush the edges with a bit more olive oil.
Cook in the 400°F oven for 20 minutes, or until browned and bubbly.
Cool 15 minutes before serving.