Lighter Chicken Potpie
- 2 bone-in, skin-on chicken breast halves (12 to 14 ounces each)
- Coarse salt and ground pepper
- 3 tablespoons olive oil
- 4 carrots, sliced 1/4 inch thick
- 1 medium onion, finely chopped
- 1/4 teaspoon dried thyme leaves
- 1/4 cup all-purpose flour
- 2 1/2 cups low-fat (1%) milk
- 1 package (10 ounces) frozen peas, thawed
- 2 tablespoons fresh lemon juice
- 6 phyllo sheets (each 12 by 17 inches), thawed
- Produce
- Carrots (4)
- Onion, medium (1)
- Peas, frozen (1 package)
- Thyme, dried leaves (1/4 teaspoon)
- Meat
- Chicken breast, bone-in skin-on (2)
- Cooking & Baking
- All-purpose flour (1/4 cup)
- Olive oil (3 tablespoons)
- Phyllo (6)
- Salt and ground pepper, Coarse (1)
- Drinks
- Lemon juice, fresh (2 tablespoons)
- Other
- 2 1/2 cups low-fat (1%) milk
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published August 13, 2011 (1 year ago).
18 people saved this recipe.
