Chicken Pot Pie

Tender chicken and colorful vegetables simmer in a creamy herb gravy beneath a delicate, golden phyllo crust. This lighter chicken pot pie delivers the warmth and savory richness of the classic comfort dish with a vegetable-filled center and flaky topping instead of a heavy double crust.  ⁠ ⁠INGREDIENTS   ⁠2 tablespoons olive oil ⁠16 ounces chicken breast, boneless & skinless  ⁠1 yellow onion, diced  ⁠2 carrots, diced  ⁠2 stalks celery, diced  ⁠8 ounces button mushrooms, sliced  ⁠⅓ cup all-purpose flour  ⁠2 cups chicken stock  ⁠½ cup 2% milk  ⁠1 teaspoon thyme leaves, fresh  ⁠½ teaspoon salt  ⁠¼ teaspoon black pepper  ⁠1 cup peas  ⁠2 tablespoons parsley, chopped  ⁠6 sheets phyllo dough, thawed  ⁠ ⁠ ⁠⁠INSTRUCTIONS

1. Preheat oven to 400 F. 

2. Heat 1 tablespoon olive oil in a large skillet or saucepan over medium heat. 

3. Add chicken and cook for 4–6 minutes, stirring occasionally, until lightly browned on the outside. Transfer to a plate; the chicken will finish cooking in the oven. 

4. Add onion, carrots, celery, and mushrooms to the same pan. Cook for 6–8 minutes, until the vegetables begin to soften.

5. Sprinkle the flour over the vegetables and stir for 1–2 minutes to cook out the raw flour taste.

6. Gradually whisk in the chicken broth, then add the milk, thyme, salt, and pepper. Simmer for 3–5 minutes, stirring, until the sauce thickens.

7. Return the chicken and any accumulated juices to the pan. Remove from heat. Stir in the peas and parsley.

8. Transfer the filling to an 8 × 8-inch baking dish.

9. Lay one sheet of phyllo over the filling and brush lightly with the remaining olive oil. Repeat with the remaining sheets, layering them loosely and tucking the edges around the dish. Lightly scrunch the top layer in places for a flaky finish.

10. Cut a few small slits in the phyllo to allow steam to escape.

11. Bake uncovered for 20–25 minutes, until the phyllo is golden and crisp and the filling is bubbling. Let rest for 5–10 minutes before serving. ⁠

⁠NOTES ⁠Nutrition may vary depending on ingredients used.