Phyllo Chicken Pot Pie

Here's a new twist on a crust for Chicken Pot Pie - Phyllo Dough!  Light and flaky layers replace the usual pie crust or dumplings.

• 2 Tbsp. butter
• 2 Tbsp. olive oil
• 3 cups diced red potato
• 2 cups diced onion
• 1 cup diced celery
• 1 cup diced carrot
• 1/4 cup chopped fresh parsley
• 2 tsp. chopped fresh thyme
• 6-1/2 Tbsp. all-purpose flour
• 3 cups low-fat milk
• 1 chicken bouillon
• 1/2 cup lower-sodium chicken broth or Homemade Chicken Stock
• 2 cups chopped cooked chicken breast (from cooking chicken stock)
• 1 cup frozen peas
• Salt and Pepper
• 6 sheets frozen phyllo dough, thawed
• Cooking spray

Preheat oven to 375 degrees F.

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

Spoon mixture into a 3-quart baking dish.  Place 1 phyllo sheet on a large cutting board or work surfact and lightly spray with cooking spray.  Repeat layers with cooking spray and remaining phyllo.  Place phyllo layers loosely on top of mixture in dish.  Bake at 375 degrees F for 30 minutes or until top is golden.

~Adapted from Cooking Light
Sharing with:  What's Cooking Wednesday - Turning the Clock Back
The Country Cook Foodie Friday