Lightened Chicken Pot Pie (With Phyllo Crust)

“From April 2007 Cooking Light.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375.
  2. Melt butter in large saucepan over medium-high heat; add oil. Add potatoes, onion, mushrooms, celery, carrot, parsley and thyme, and saute for about five minutes.
  3. Reduce heat to low; sprinkle flour over vegetables. Cook for another five minutes, stirring frequently.
  4. Stir in milk and chicken broth. Increase heat to medium-high and bring to a boil. Reduce heat and simmer five minutes, or until thickened.
  5. Add chicken, peas, salt, and pepper.
  6. Spoon mixture into a 2-quart baking dish.
  7. Place one phyllo sheet on a large work surface and lightly spray with cooking spray. Repeat layers with cooking spray and remaining phyllo. Place phyllo layers loosely on top of mixture in dish.
  8. Place dish on baking sheet and bake at 375 for 20 minutes, or until top is golden.

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