Chicken Pot Pie with Phyllo

Chicken pot pie is total comfort food, it's what gets you through winter. This recipe is different because the pastry covering is made from sheets of phyllo dough--you know, the paper-thin dough in baklava (not to be confused with balaclavas or balalaikas).

By layering phyllo dough you can get an easy, light and delicate topping that dresses up this traditional dish in an elegant way.

2 tablespoons butter
2 tablespoons olive oil
3 cups diced red potato
2 cups diced onion
2 cups sliced mushrooms
1 cup small-diced celery
1 cup diced carrot
¼ cup chopped fresh parsley
2 teaspoons fresh chopped thyme
2 ½ tablespoons all-purpose flour
3 cups fat free milk
½ cup chicken broth
2 cups chopped cooked chicken breast
1 cup frozen green peas
1 teaspoon salt
½ teaspoon fresh ground back pepper
6 sheets frozen phyllo dough, thawed
spray olive oil

Preheat oven to 375 degrees, then melt butter over medium-high heat. Add oil, potatoes and next six ingredients (through thyme) and sauté for five minutes. Reduce heat to low, sprinkle flour over vegetables, cook for five minutes stirring frequently. Stir in milk and broth, increase heat to medium-high; bring to a boil. Reduce heat and simmer five minutes until thickened. Add chicken, peas, salt and pepper. Spoon mixture into a 2-quart greased baking dish and top with one sheet of phyllo. Spray lightly with cooking spray then top with another sheet. Spray second sheet and top with another, spraying and layering sheets on top of the filling. Bake for 20 minutes at 375 until golden brown.

Technorati tags: main dishes, chicken, pies, casseroles