Chicken Pot Pie

2 boneless, skinless chicken breast halves, 12 to 14 ounces each, cooked and cut into chunks
2 T. olive oil
4 carrots, sliced
1 small onion, finely chopped
1/4 t. dried thyme leaves ( I used poultry seasoning)
1/4 cup all-purpose flour
2 1/2 cups low-fat (1%) milk
1 10-oz. package frozen peas, thawed
2 T. fresh lemon juice
6 frozen phyllo sheets, thawed*

Preheat oven to 400 degrees. Heat the olive oil in large saucepan and add carrots, onion and thyme. Cook until carrots are crisp-tender, about 8 minutes. Add the flour and cook, stirring, for 1 minute. Gradually add the milk, stirring constantly, until smooth. Cook until mixture comes to a simmer and thickens.

Remove from heat and stir in peas, lemon juice and chicken. Season with salt and pepper to taste and pour filling into a 9″ deep-dish pie pan or a square pan.

Stack the phyllo sheets and using a paring knife cut them into a shape that fits the pan you are using. Place two of the cut sheets on a work surface and either brush them with a bit of olive oil or spray them with an oil mister. Repeat with remaining sheets and then stack them over the filling. Press down about 1/2 inch from the edge so the dough fits inside the rim of the pan. Bake until golden and bubbling, about 20 to 25 minutes. Let cool for about 15 minutes before serving.

Serves: 4
8 Poodles

*The maker of Athens Phyllo sheets recommends removing the thawed phyllo you need for your recipe, then re-rolling and re-wrapping the remainder in plastic and refreezing for up to 9 months.