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Recipes - Lighter Chicken Potpie Recipe

Recipe Name

Lighter Chicken Potpie

Submitted by

spinman

Recipe Description

Are you looking for the tastiness if this classic comfort food but in a healthier version here you go: white-meat chicken (not dark), extra veggies, low-fat milk in the filling, and a lighter crust.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	40	Cook Time (minutes)	70	Ready In (minutes)	110

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Ingredients
Amt.	Measure	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

Steps

Sequence	Step

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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