|Lighter Chicken Pot Pie|
Shortcuts are necessary. Of course I wish I had the time to make homemade bread or my own hummus each week, but the reality is I have to take some shortcuts. There are weeks where I can find a few extra hours to go the extra mile in the kitchen, but when I can't, I'm turning to meals like this one!
One Year Ago: Apple Butter Baked Oatmeal
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Three Years Ago: Broccoli Apple Salad and Zucchini Pumpkin Cranberry Bread
Four Years Ago: Pomegranate Banana Bread and October Special Egg Sandwich
Five Years Ago: Pork Chops with Sautéed Apples and Best Ever Pumpkin Chocolate Chip Cookies
Lighter Chicken Pot Pie
-2 cups cooked and shredded chicken
-2 tbsp olive oil, plus additional for phyllo
-1 package frozen vegetables, thawed (mine was a mix of carrots, cauliflower, and broccoli)
-2 cups frozen peas, thawed
-coarse salt & ground pepper
-1/4 tsp dried thyme
(-1 tsp kickn chicken seasoning *optional)
-1/4 cup all-purpose flour
-2 1/2 cups milk (use 1% for lower fat, I used 2%)
-6 phyllo sheets, thawed
1. Heat olive oil in a large skillet over medium heat. Add vegetables (excluding peas) with thyme and additional seasoning, if using. Season with salt and pepper and cook until vegetables have softened. Add flour and cook, stirring, for 1 minute.
2. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture begins to simmer and thicken.
3. Remove from heat and stir in chicken and peas. Further season with salt and pepper if desired. Pour filling into a casserole dish (mine was 11 x 7). Working quickly, lay a piece of phyllo on top of the filling. Brush lightly with olive oil and repeat with remaining pieces of phyllo.
4. If cooking immediately, bake at 400F for 20-25 minutes. If freezing, wrap tightly with foil and freeze. To bake, allow to thaw overnight before cooking at 400F for 20-25 minutes.
inspired by Martha Stewart