Skinny Down Home Chicken Pot Pie

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 1/4 cup flour
• 1 onion, diced
• 2 garlic cloves, minced
• 1 leek, minced
• 1 carrot, chopped
• 1 celery, stalk, chopped
• 2 potatoes, red skin on, diced
• 2 turnips, diced and peeeled
• 2 boneless skinless chicken breasts, cubed
• 2 boneless skinless chicken thighs, cubed
• 1 bay leaf
• 2 sprigs thyme
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 1/2 cups chicken stock
• 6 sheets phyllo dough
• 1 tablespoon butter, for brushing

Recipe

• 1 preheat oven to 350 degrees
• 2 thaw phyllo dough in frig overnight
• 3 in 6 quart stock pot heat olive oil
• 4 add flour brown for about 3 minutes add onion garlic and leek.
• 5 add carrot celery potato and turnips
• 6 add chicken and herbs
• 7 stirring constantly so everything is covered but doesnt burn
• 8 add chicken stock and stir like crazy
• 9 bring to a boil stirring constantly
• 10 turn down to a simmer
• 11 cover
• 12 simmer for 7 minutes until it becomes thick and chicken is done
• 13 remove from heat
• 14 brush the 6 sheets of phyllo with butter stacking one on another
• 15 take the bay leaf and thyme from gravy
• 16 pour into a 9 x9 cake pan
• 17 top with dough
• 18 press down firmly with your hands
• 19 place pan on baking sheet
• 20 bake for 30 minutes
• 21 turning tray around half way through the baking process
• 22 remove
• 23 let cool 10 minutes
• 24 cut in 6 squares
• 25 serve.