Lighter Chicken Potpie

By joeyanne

Ingredients

• 2 bone-in skin-on chicken breast halves
• Coarse salt & ground pepper
• 3 tbs. olive oil
• 4 carrots, sliced 1/4 inch thick
• 1 med. onion, finely chopped
• 1/4 tsp dried thyme leaves
• 1/4 cup flour
• 2 1/2 cups low-fat milk
• 1 pkg. (10 oz) frozen peas, thawed
• 2 tbs. fresh lemon juice
• 6 phyllo sheets (each 12/17") thawed

Preparation

Step 1

1. Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt & pepper. Roast until an instant-read thermometer inserted into thickest part of breast registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin & bones. Shred meat, and set aside.

2. While chicken is roasting, heat 2 tbs. oil in a large saucepan over medium heat. Add carrots, onion, and thyme; season with salt & pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer & thickens.

3. Remove from heat; stir in peas,lemon juice, and chicken, and season with salt & pepper. Pour filling into a 9" deep-dish pie plate.

4. Stack phyllo on a work surface. Using a paring knife, cut out an 11" circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 tsp. oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to25 minutes. Let potpie cool 15 minutes before serving.