Chicken Pot Pie

By holly

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

Details

Servings 6
Preparation time 20mins
Cooking time 77mins
Adapted from beachbodyondemand.com

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.