Indulge in this lighter version of chicken potpie. This simple and delicious recipe uses frozen phyllo dough instead of pie crust, so you can get all the comfort without all the calories. Be sure to use unsalted butter, as this recipe uses chicken stock to add rich chicken flavor. Serves 4-6 people.
4 tbsp. unsalted butter, divided
1 large onion, chopped
2 cloves garlic, minced
4 carrots, chopped
3 celery stalks, chopped
2 cups cooked chicken, cubed or shredded
1 cup frozen peas (if desired)
1/4 cup flour
1 cup chicken stock, warmed
3/4 cup 2% milk (add additional 1/4 cup if using peas)
1/2 cup half and half
salt and pepper to taste
1 sheet frozen phyllo dough
- Melt 2 tbsp in a large saucepan over medium-low heat. Add onion, celery, carrots and garlic and cook until softened, 10-15 minutes. Stir in the flour so vegetables are coated, then add the chicken.
- Slowly add the warm stock, whisking to avoid clumps. Turn the heat to low and add the milk and half and half, again whisking in slowly. Simmer until the sauce thickens, about 10-20 minutes. Be sure not to have the heat on too high, or the sauce will break. Season mixture with salt and pepper to taste. Stir in frozen peas is desired.
- Preheat oven to 375 degrees Fahrenheit. Grease a 9 x 13 inch pan and add the chicken mixture. Melt additional 2 tbsp. butter.
- Start covering pan with phyllo dough by adding a layer and lightly brushing it with butter. Continue adding layers until you have the desired crust thickness and coverage.
- Bake until phyllo is golden brown, about 25 minutes. Enjoy!
Featured Image: Hungry Poodle