Chicken Pot Pie With Phyllo

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1 1/4 lbs chicken breasts, cut into cubes
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons olive oil
• 2 leeks, bottom 4 inches only, washed well and chopped
• 2 stalks celery, chopped, about 1/2 cup
• 2 medium potatoes, cut into 1/2 inch dice
• 1/2 lb green beans
• 2 garlic cloves, minced
• 1 1/2 cups milk (try non or low fat)
• 1/3 cup flour
• 2 cups chicken broth (low sodium or non fat, if possible)
• 1 cup peas, thawed if frozen
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 3 sheets frozen phyllo dough, thawed
• 2 tablespoons parmesan cheese, grated

Recipe

• 1 preheat oven to 350 degrees f. coat 4 individual size baking dishes with cooking spray.
• 2 season the chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. heat 2 teaspoons olive oil in a large skillet over medium high heat. add chicken and brown on all sides, about 2 1/2 minutes per side. transfer to a plate.
• 3 add 2 more teaspoons of oil to skillet. saute leeks and celery, stirring occasionally, about 3 minutes. add potatoes, green beans, garlic and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. cook 2 minutes more until all ingredients are combined.
• 4 add milk. mix broth with flour, then add to pan. cook, stirring, until mixture comes to a boil. reduce heat to medium low and simmer 10 minutes. return chicken, add peas, parsley and thyme. spoon into prepared baking dishes.
• 5 cut phyllo dough into quarters. place one piece on each pie. brush with oil. repeat until there are 3 layers. tuck ends of dough into dish. sprinkle with parmesan cheese.
• 6 place baking dishes on a baking sheet and bake 30 minutes, until filling is hot and bubbling.