Chicken Pot Pie
Allison
ingredients
- 2 bone-in, skin-on chicken breasts
- 3 Tbs. olive oil
- 4 carrots, sliced 1/4 inch thick
- 1 medium onion, chopped
- 1/4 tsp. dried thyme
- 1/4 cup flour
- 2 1/2 cups milk
- 10 oz. frozen peas, thawed
- 2 Tbs. lemon juice
- 6 phyllo sheets, thawed
directions
- 1
Preheat oven to 400 degrees. Place chicken on baking sheet. Season with salt and pepper. Roast 25-30 minutes. Let cool slightly, discard skin and bones. Shred meat.
- 2
Heat 2 Tbs. oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper and cook 8-10 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook stirring occasionally, until mixture comes to a simmer and thickens. Remove from heat; stir in peas, lemon juice, and chicken and season with salt and pepper.
- 3
Pour filling into a 9 inch pie plate. Stack phyllo on a work surface. Using a small sharp knife, cut out an 11 inch circle from the stack; discard trimmings. Stack 2 circles on a work surface and brush with 1 tsp. oil; repeat with remaining circles and oil. Stack pieces back together and place over filling. Press down about 1/2 inch from edge so that phyllo fits inside the rim of the pie plate. Bake until golden and bubbling, 20-25 minutes.
Source: Allison
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