- 6
- 20 mins
- 77 mins
Ingredients
- 6 tsp . olive oil , divided use
- 1 medium onion , chopped
- 2 medium carrots , chopped
- 4 oz . sliced mushrooms
- 2 Tbsp . whole wheat flour
- 1 1/2 cups reduced fat (2%) milk
- 1 cup low-sodium organic chicken broth
- 1/2 tsp . sea salt (or Himalayan salt)
- 1/2 tsp . ground black pepper
- 1 tsp . finely chopped fresh thyme
- 3/4 cup frozen green peas
- 3/4 cup cubed cooked sweet potatoes
- 2 1/4 cups cubed cooked chicken breast (approx. 12 oz.)
- 6 sheets phyllo dough (each approx. 12 x 17-inches), thawed, covered in a
- slightly damp towel
Preparation
Step 1
Instructions
Preheat oven to 375° F.
Heat 2 tsp. oil in large nonstick skillet over medium heat.
Add onion and carrots; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
Add mushrooms; cook, stirring frequently, for 4 to 6 minutes, or until mushrooms are soft and most of the liquid has evaporated.
Add 1 tsp. oil; cook, stirring frequently, for 1 minute.
Add flour; cook, stirring frequently, for 1 to 2 minutes, or until flour and oil form a paste.
Slowly add milk, broth, salt, pepper, and thyme. Bring to a boil, stirring frequently. Reduce heat to medium-low.
Add peas, sweet potatoes, and chicken; cook, stirring frequently, for 2 minutes.
Place chicken mixture in a 2½-quart baking dish. Set aside.
Place phyllo on work surface. Keeping the original stack covered, remove one sheet at a time and quickly brush with remaining 3 tsp. oil. Cut oiled stack of phyllo into quarters. Place phyllo loosely on top of chicken mixture; covering evenly.
Bake for 30 to 35 minutes, or until chicken mixture is bubbling and phyllo dough is golden brown.