This light chicken pot pie has a deceptively creamy base just loaded with tender shredded chicken and vegetables. Easy enough for the busiest of weeknights, this is comfort food you'll feel great about serving the family.
PREP TIME 15 minutesminutes
COOK TIME 25 minutesminutes
TOTAL TIME 40 minutesminutes
YIELD 6servings
Ingredients
1rotisserie chickenmeat shredded
2tbspolive oil
1medium onionchopped
1/4tspdried thyme leaves
1/4cupflour
2 1/2cupsskim milk
1(10 oz) bag of frozen mixed vegetablescarrots, peas, green beans
6phyllo sheetsthawed
Cooking spray
Instructions
Preheat the oven to 400°F.
Heat 2 tbsp olive oil in a large saucepan over medium. Add onion and thyme, season with salt and pepper, and cook until onions are translucent and soft. Add flour, cook 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally until mixture comes to a simmer and thickens.
Remove from heat; stir in chicken and thawed frozen vegetables. Pour filling into an 8×11-inch baking dish (a 2 qt pan).
Working quickly, place 2 sheets of phyllo dough across the top of the filling. Spray an even coat of cooking spray. Add another 2 sheets of dough, spray. Place the final 2 sheets of dough and brush evenly with just a bit of real olive oil for better taste and browning, or go easy and use more spray.