Chicken Pot Pie

This recipe is wonderful. I love the departure from the expected vegetable mix.

Cooking spray
1 1/4 lb. boneless, skinless chicken breast halves, cut into 1/2-inch pieces
1 tsp. salt
1/2 tsp. black pepper
2 tbsp. olive oil
2 leeks, bottom 4 inches only, washed and chopped
2 stalks celery, chopped
2 medium white potatoes, left unpeeled and cut into 1/2-inch pieces
1/2 lb. green beans, cut into 1/2-inch pieces (I used frozen; it was fine.)
2 cloves garlic, minced
1 1/2 c. skim milk
1/3 c. flour
2 c. chicken broth
1 c. peas, thawed if frozen
2 tbsp. chopped fresh flat-leaf parsley (Go with the fresh herbs!)
1 tbsp. chopped fresh thyme
3 sheets frozen phyllo dough, thawed
2 tbsp. freshly grated Parmesan

1. Preheat oven to 350 F. Prepare either one baking dish or four smaller individual baking dishes by spraying with cooking spray or coating with oil.

2. Season the chicken with 1/4 tsp. salt and 1/4 tsp. black pepper. Heat 2 tsp. oil in a deep skillet over medium-high heat. Add chicken and brown. Transfer to a plate.

3. Add 2 tsp. additional oil to pan along with the leeks and celery. Cook until vegetables begin to soften, about 3 minutes. Add the potatoes, green beans, garlic and the remaining 3/4 tsp. salt and 1/4 tsp. black pepper and cook for 2 minutes more stirring to combine everything.

4. Add milk. Stir flour into broth and add to pan. Cook, stirring until the mixture comes to a boil. Reduce heat to medium-low, cover and simmer stirring occasionally for 10 minutes.

5. Stir in the chicken, peas, parsley and thyme. Spoon into baking dish(es).

6. Put the remaining 1 2/3 tbsp. oil in a small bowl. Unroll the phyllo dough. Cut into quarters if using individual baking dishes. Place a sheet on top of baking dish and brush with oil. Repeat with all three layers. Tuck edges in and sprinkle the top with the Parmesan.

7. Place on baking sheet and bake until filling is bubbling, about 30 minutes. Serve hot.

NOTE: I made a regular pie crust from a recipe out of my Betty Crocker cookbook and baked it for an hour. I recommend having everything chopped and ready to go before you start.