Chicken Potpie

By Cassaundra

To serve three, use 1 1/2 tablespoons flour, cut the phyllo sheets into quarters, and scale remaining ingredients down by half. Bake the potpies in three (10-ounce) ramekins. (Tuck one quarter of phyllo sheets on top of each ramekin; discard remaining quarter.) Bake 15 minutes or until tops are golden. To reduce prep time, look for prechopped vegetables in the supermarket.

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 cups diced red potato (about 1 pound)
• 2 cups diced onion
• 2 cups sliced mushrooms (about 8 ounces)
• 1 cup diced celery
• 1 cup diced carrot
• 1/4 cup chopped fresh parsley
• 2 teaspoons chopped fresh thyme
• 6 1/2 tablespoons all-purpose flour
• 3 cups fat-free milk
• 1/2 cup fat-free, less-sodium chicken broth
• 2 cups chopped cooked chicken breast (about 12 ounces)
• 1 cup frozen green peas
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 (14 x 9-inch) sheets frozen phyllo dough, thawed
• Cooking spray

Details

Servings 6
Adapted from find.myrecipes.com

Preparation

Step 1

Preheat oven to 375.

Melt butter in a large Dutch oven over medium-high heat; add oil. Add potatoes and next 6 ingredients (through thyme), and sautor 5 minutes. Reduce heat to medium-low; sprinkle flour over vegetables. Cook for 5 minutes, stirring frequently. Stir in milk and broth. Increase heat to medium-high; bring to a boil. Reduce heat, and simmer 5 minutes or until thickened. Add chicken, peas, salt, and pepper.

Spoon mixture into a 3-quart baking dish. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly spray with cooking spray. Repeat layers with cooking spray and remaining phyllo. Place phyllo layers loosely on top of mixture in dish. Place dish on a baking sheet. Bake at 375 for 30 minutes or until top is golden.