As a kid, I was never been a big fan of chicken pot pie. I guess I felt like if you're gonna put something in a pie, it better be something sweet! ;) As I've grown older, I've come to appreciate it more and more.
However, we all know chicken pot pie has like a million calories. This recipe captures all the goodness of a pot pie while cutting way down on the calories. It's full of veggies and has a light crust on the top made from phyllo sheets. My family ate this whole pie in about 10 minutes. No leftovers. It was that good!
LIGHTER CHICKEN POT PIE (recipe adapted from Everday Food Oct. '07 issue)
- 3 Tbsp olive oil
- 4 carrots, sliced 1/4 inch thick
- 1 medium onion, finely chopped
- 1/4 tsp dried thyme leaves
- 1/4 cup flour
- 2 1/2 cups low-fat milk
- 1 (10-oz) package frozen peas, thawed
- 2 Tbsp. fresh lemon juice
- 2 boneless skinless chicken breasts, cooked & shredded (I used a large can of cooked chicken)
- 8 phyllo sheets (each 9x14 inches, thawed)
1) Preheat oven to 400 degrees. Heat 2 tablespoons oil in large saucepan over medium heat. Add carrots, onion and thyme. Season with salt and pepper, and cook until carrots are crisp-tender, 8-10 minutes.
2) Add flour, and cook, stirring 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally until mixture comes to a simmer and thickens.
3) Remove from heat and stir in peas, lemon juice, and chicken and season with salt and pepper. Pour filling into a 9-inch pie plate (as below).
If you like this recipe, PIN it! Also, feel free to follow me (Google Friend Connect on the right side bar -->) and also follow me on PINTEREST and FACEBOOK too! I follow back ;) Thanks!
LINKING THIS RECIPE TO THESE FUN PARTIES:
Tip Me Tuesday, Slightly Indulgent Tuesday, Tuesday Talent Show, Totally Tasty Tuesday, Tasty Tuesday, Tips & Tricks, Tasty Tuesday, Cast Party Wednesday, Uncommonly Yours, Lil Luna Link Party, Friday Fun Party, Friday Flair, Frugal Friday, Foodie Friday, Strut Your Stuff Saturday, A Pinteresting Party, Spotlight Saturday, Recipe of the Week,