Phyllo-Topped Chicken Pot Pie Recipe

Name: Phyllo-Topped Chicken Pot Pie
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil, divided; 2 cups sliced mushrooms; 2 leeks (white part only), split lengthwise, thinly sliced (or one large onion, thinly sliced); 2 carrots, diced; 3 boneless skinless chicken breasts, cut into bite-size pieces; 3/4 tsp salt; 2 tbsp all-purpose flour; 1 cup green beans, cut into 1/2-in. (1 cm) pieces; 1 1/2 cups reduced-sodium chicken broth; 2 sprigs fresh thyme, leaves only; 3 phyllo pastry sheets, thawed; pepper to taste

Ingredients

2 tbsp olive oil, divided
2 cups sliced mushrooms
2 leeks (white part only), split lengthwise, thinly sliced (or one large onion, thinly sliced)
2 carrots, diced
3 boneless skinless chicken breasts, cut into bite-size pieces
3/4 tsp salt
2 tbsp all-purpose flour
1 cup green beans, cut into 1/2-in. (1 cm) pieces
1 1/2 cups reduced-sodium chicken broth
2 sprigs fresh thyme, leaves only
3 phyllo pastry sheets, thawed
pepper to taste

	PREP TIME 10m	COOK TIME 1h5m	TOTAL TIME 1h15m
YIELD 4 servings

Instructions

Preheat oven to 350°F (180°C). In a medium ovensafe saucepan or Dutch oven, heat 1 tbsp (15 mL) oil over medium-high heat. Add mushrooms and cook until water evaporates and mushrooms start to brown, about 7 min. Add leeks and cook until softened, 5 to 7 min. Stir in carrots and cook, 2 min. Season chicken with salt and add to pan, stirring until chicken is lightly cooked on all sides, about 7 to 10 min.
Add flour and stir until flour turns beige. Stir in green beans, broth and thyme and cook over medium heat until mixture begins to thicken, 5 to 10 min. Remove from heat.
Place 1 phyllo sheet on countertop and brush with a bit of remaining olive oil. Fit sheet loosely over chicken mixture inside pot, covering right to edges. Tuck excess phyllo under itself. Repeat with remaining 2 sheets. Sprinkle with pepper. Bake for 20 min. or until phyllo is brown and juices are bubbling.

Dinner