Thursday, April 24, 2014

lighter chicken pot pie... 1 hour

the goods:

shredded breast meat from 1 rotisserie chicken
3 tablespoons olive oil
4 carrots, sliced 1/4-inch thick
1 onion, finely chopped
1/4 teaspoon dried thyme
1/4 cup all-purpose flour
2 and 1/2 cups milk
1 package (10 ounces) frozen peas, thawed
2 tablespoons fresh lemon juice
6 frozen phyllo sheets, thawed

Heat 2 tablespoons oil in a large saucepan over medium heat. Add carrots, onion, and thyme; season with salt and pepper. Cook until carrots are tender, stirring occasionally, 8 to 10 minutes. Add flour; cook, stirring, 1 minute. Gradually add milk, whisking until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens, about 6 minutes. Remove from heat,; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch pie plate or round baking dish. Lay 2 sheets phyllo on filling, brush with 1 teaspoon oil; top with another 2 sheets phyllo, and brush with 1 teaspoon oil. Repeat with remaining two sheets and 1 teaspoon oil. Using kitchen sheers, trim around edges of phyllo to fit pan. Press down about 1/2-inch from edge so phyllo fits inside pan with edges sticking straight up. Bake until crust is lightly golden and filling is bubbling, 20 to 25 minutes. Let cool 15 minutes before serving.

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