Phyllo-Topped Chicken Pot Pie

Dinner

Prep time: 10min

Total time: 65min

Serves 4

Ingredients
Nutritional Information

2 tbsp

olive oil, divided

30 mL

2 cups

sliced mushrooms

500 mL

leeks (white part only), split lengthwise, thinly sliced (or one large onion, thinly sliced)

Carrots, diced

boneless skinless chicken breasts, cut into bite-size pieces

3/4 tsp

salt

4 mL

2 tbsp

all-purpose flour

30 mL

1 cup

green beans, cut into 1/2-in. (1 cm) pieces

250 mL

1 1/2 cups

Chicken Broth, 35% Less Sodium

375 mL

2 sprigs

fresh Thyme, leaves only

Phyllo Pastry Sheets, thawed

Pepper to taste

¼ of the recipe

calories

320

fat

10 g

saturated fat

1.5 g

carbs

27 g

protein

30 g

cholestrol

65 mg

fibre

4 g

sodium

820 mg

Directions

Preheat oven to 350°F (180°C). In a medium ovensafe saucepan or Dutch oven, heat 1 tbsp (15 mL) oil over medium-high heat. Add mushrooms and cook until water evaporates and mushrooms start to brown, about 7 min. Add leeks and cook until softened, 5 to 7 min. Stir in carrots and cook, 2 min. Season chicken with salt and add to pan, stirring until chicken is lightly cooked on all sides, about 7 to 10 min.
Add flour and stir until flour turns beige. Stir in green beans, broth and thyme and cook over medium heat until mixture begins to thicken, 5 to 10 min. Remove from heat.
Place 1 phyllo sheet on countertop and brush with a bit of remaining olive oil. Fit sheet loosely over chicken mixture inside pot, covering right to edges. Tuck excess phyllo under itself. Repeat with remaining 2 sheets. Sprinkle with pepper. Bake for 20 min. or until phyllo is brown and juices are bubbling.