Name: Low Fat Chicken Pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts, diced; 1 tablespoon olive oil; 1 small onion, finely chopped; 2 garlic cloves, minced; 1 cup carrots, diced; 1 cup green peas; 1 cup low-fat milk; 2 tablespoons all-purpose flour; 1 teaspoon dried thyme; Salt and pepper to taste; 1 package store-bought phyllo dough (thawed if frozen); Cooking spray

Instructions

Preheat the oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent.
Add the diced chicken to the skillet, cooking until browned on all sides, about 5-7 minutes.
Stir in the carrots and green peas, cooking for an additional 5 minutes until the vegetables begin to soften.
In a small bowl, whisk together the low-fat milk, all-purpose flour, dried thyme, salt, and pepper to make a creamy sauce.
Pour the sauce into the skillet with the chicken and vegetables, stirring to combine. Cook for 3-4 minutes until the sauce thickens slightly. Remove from heat.
Lightly grease a pie dish with cooking spray. Place the chicken mixture into the dish, spreading it out evenly.
Unroll the phyllo dough and carefully layer the sheets on top of the pie, lightly spraying each layer with cooking spray. Crumple the final sheet on top for a rustic finish.
Bake in the preheated oven for 25-30 minutes, or until the phyllo topping is golden brown and the filling is bubbly.
Remove from the oven and let the pie cool for a few minutes before serving.

Ingredients

Instructions

Nutrition Facts