Chicken Pot Pie with Phyllo Crust

Chicken pot pie is one of those delicious things that, usually, you can eat happily so long as you don't think about what's in it. Thanks to Ellie Krieger, here is a version that you'll happily eat even if you know exactly what is in it. This is a chicken pot pie with no butter, no heavy cream, and not a trans fatty acid to be found.

It doesn't lack for creaminess or taste, or even comfort-food-value. So take off your skeptic hat. The recipe makes four individual servings, but if you use fairly small dishes like I did you might be able to eek out an extra or two in ramekins.

Chicken Pot Pie with Phyllo Crust
adapted from Ellie Krieger's "The Food You Crave"
serves 4+

INGREDIENTS:

cooking spray
1 1/4 lbs. boneless, skinless chicken breasts, cut into bite-size chunks
salt and freshly ground pepper
2 tablespoons EVOO
2 leeks, light green and white parts only, chopped
2 celery stalks, chopped
2 medium (unpeeled) white potatoes, cut into 1/2-inch pieces
1/2 lb. fresh green beans, chopped into 1/2-inch pieces
2 cloves garlic, minced or pressed
1 1/2 cups nonfat milk
1/3 cup white whole wheat flour
2 cups low-sodium chicken broth
3/4 cup peas (thawed if frozen)
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh thyme
3 sheets frozen phyllo dough, thawed

DIRECTIONS:

1. Preheat oven to 350, and coat 4 individual-size baking dishes with cooking spray. Place them on a baking sheet and set aside.

2. Season chicken pieces lightly with salt and pepper. Heat 2 teaspoons EVOO in a large nonstick skillet over medium-high heat. Cook the chicken until lightly browned, about 2 1/2 minutes per side. Transfer chicken to a plate.

3. Add 2 more teaspoons EVOO to the skillet and cook the leeks and celery in the pan, stirring occasionally, until they begin to soften (about 3 minutes). Add potatoes, green beans, garlic, a pinch of salt and pepper and cook 2 minutes more, stirring to combine everything.

4. Add the milk. Stir the flour into the broth and add the mixture to the pan. Cook, stirring, until the mixture comes to a boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, for 10 minutes.

5. Stir in the chicken, peas, thyme and parsley. Spoon the filling into the prepared baking dishes.

6. Put remaining 1 2/3 tablespoons EVOO in a small bowl. Unroll the phyllo dough and cut it into quarters. Place a quarter sheet on top of each baking dish and brush with the oil. Repeat layering with all three layers. Tuck the edges of the phyllo into the dish rim.

7. Bake until browned and filling is bubbling, about 25-30 minutes. Serve hot.

And it will be hot!! Eat carefully and enjoy.