Provided By: Chef Robyn Webb
Ingredients:
2 cups low-fat, reduced-sodium chicken broth
½ cup water
1 lb. small unpeeled red potatoes, cut into quarters
3 sprigs fresh thyme
3 medium carrots, diced into ½-inch pieces
1 large onion, diced
1 lb. boneless, skinless chicken breasts, diced into ½-inch pieces
1½ cups 1% milk
½ cup half-and-half
6 Tbsp. flour
Kosher salt or sea salt and fresh-ground black pepper to taste
8 oz. frozen peas
8 (14- x 9-inch) sheets phyllo dough
Butter-flavored spray
Directions:
1. In a 2-quart saucepan, bring the chicken broth and water to a boil. Add in the potatoes and thyme leaves, and lower the heat to medium. Simmer the potatoes for about 8 minutes or until tender. With a slotted spoon, remove the potatoes and thyme to a bowl. Discard the thyme leaves. Add the carrots and onion to the stock, and simmer for 4 minutes. With a slotted spoon, remove the carrots and onion to the same bowl with the potatoes.
2. Add the chicken to the stock, and simmer for 3 minutes. With a slotted spoon, remove the chicken to the same bowl with the vegetables. Boil the stock until reduced to a cup.
3. Meanwhile, whisk the milk, half-and-half, and flour together in a bowl until very smooth. When the stock is reduced, slowly add the milk mixture, constantly stirring until thickened but still smooth. Add the sauce to the vegetables, and season with salt and pepper. Add in the peas and mix well.
4. Pour the mixture into a 9- x 13-inch pan. Set aside.
5. Prepare the phyllo dough topping. Spread one sheet of phyllo out onto a very lightly floured surface. Be sure to cover the remaining sheets of phyllo with a towel to avoid exposing to air; the phyllo will crack if exposed. Coat with the butter spray. Add another sheet of phyllo on top of the first and coat with spray. Repeat this process until all 8 sheets are used.
6. Carefully lift the phyllo dough stack and place over the chicken-vegetable filling. Tuck the edges under. With a sharp knife, make 3 diagonal slashes across the top of the dough. This will allow steam to escape.
7. Bake the chicken pot pie, uncovered, for about 30 minutes or until the top is puffed and golden brown. Remove from the oven and let stand for about 5 minutes. Cut into squares.
