Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | servings | 1 cups cooked chopped chicken | 3 | tablespoons | olive oil | 4 | medium | Carrots, sliced into thin coins | 15 | tablespoons | onion,raw chopped | 1/4 | teaspoon | thyme, dried | 1/4 | cup | all-purpose flour | 2 1/2 | cups | low fat milk | 1 | package (10 oz) | Peas, frozen | 2 | tablespoons | fresh lemon juice | 6 | shells | 16 OZ package of Phyllo Dough |
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Steps
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Sequence
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Step
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| 1 | Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside. | 2 | While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens. | 3 | Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate. | 4 | Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving. |
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