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 Prep Time (minutes) 40 Cook Time (minutes) 70 Ready In (minutes) 110

Ingredients Amount 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.