Lighter Chicken Potpie

From Martha Stewart Living

Ingredients:

2 chicken breasts

Salt and ground pepper

3 T. olive oil

4 carrots, sliced 1/4 in. thick

1 med. onion finely chopped

1/4 tsp. dried thyme leaves

1/4 C. all-purpose flour

2 1/2 C. low-fat milk

1 pkg. (10 oz.) frozen peas, thawed

2 T. lemon juice

6 phyllo sheets, thawed

Martha has you roast two bone in chicken breasts at 400 degrees for 25 to 30 minutes, but I didn't. I just cooked two skinless boneless breasts until I could shred the meat and then set it aside. Then while chicken in roasting (if you prefer to roast with Martha) heat 2 T. oli in large saucepan over medium. Add carrots, onion and thyme; season with salt and pepper and cook until carrots are crisp tender, about 8-10 minutes. Add flour and cook stirring 1 minute. Gradually add milk, stirring until smooth. Cook stiffing until mixture comes to a simmer and thickens - couple minutes.

Remove from heat, stir in peas, lemon juice and chicken; season with salt and pepper. Pour filling into a 9 inch deep-dish pie plate.

Stack phyllo on a work surface. Using knife, cut out 11" circles, discard trimmings. Stack two circles and brush gently with remaining olive 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 plate. Bake at 400 until golden and bubbly, 20-25 min. Let pot potpie cool 15 min. before serving.

Notes: I used my pampered chef deep dish as I didn't think the mixture would fit into a Pyrex deep dish. I substituted 1 carrot for a stalk of celery. What makes this lighter is you don't have the pie crust on bottom or top but it's still tasty. Next time instead of the flour, I think I will mix in a can of cream of chicken or cream of celery soup to add just a little more flavor.