The end product doesn't look too bad, does it?
Thank God it turned out...but I had my fair share of doubts and temper tantrums.
I forgot to take the phyllo out of the freezer...ok ok so I know its my fault, but I'm still allowed to complain, right?
Anyway I thought maybe I could "defrost" it on top of the oven while it was preheating.
Not so much...this was the result.
Phyllo is hard enough to work with when its fully defrosted.
But I prevailed and just threw pieces of phyllo together...thank goodness it tasted GREAT!
I loved it...even though I also forgot to add the peas.
Obviously I was struggling this night...
But I promise this is a great tasting recipe and you should definitely out due me in the presentation department!
Lighter Chicken Potpie
2 bone in skin on chicken breasts (I used boneless, skinless)
3 T olive oil
4 carrots, sliced into 1/4 in thick pieces
1 onion, finely chopped
1/4 tsp dried thyme
1/4 cup all purpose flour
2 1/2 cups milk
1 package (10oz) frozen peas, thawed
2T fresh lemon juice
6 frozen phyllo sheets (each 12x17) THAWED!
Preheat the oven to 400. Place chicken on a rimmed baking sheet; season both sides with S&P. Roast until chicken reaches 165 degrees, 20-30 min. Let cool; slightly; remove skin and bones and shred meat.
While chicken is roasting, heat 2 T oil in a large saucepan over med. Add carrots, onion and thyme; season with salt and pepper. Cook until carrots are tender, stirring occasionally, 8-10 min.
Add flour; cook, stirring one min.
Gradually add milk, whisking until smooth. Cook, stirring occasionally until mixture comes to a simmer and thickens, about 6 min.
Remove from heat; stir in peas, lemon juice and chicken and season with S&P. our filling into a 9 inch round baking dish or deep dish pie plate.
Stack phyllo on a work surface. Using a plate or pot lid as a guide, cut an 11 in round from the stack with a paring knife, discard trimmings. Stack two rounds on work surface, and brush gently with 1 tsp oil; top with another two rounds and brush with 1 tsp oil. Repeat with remaining two rounds and 1 tsp oil. Place stacked phyllo over filling and press down about 1/2 in from the edge so phyllo fits inside rim of baking dish, with edges sticking straight up around rim.
Bake until crust is lightly golden and filling is bubbling, 20-25 min. Let cool 15 min before cutting and serving.
Logan Rating: ***