CHICKEN POT PIE

Here's something you can make with leftover cooked chicken, especially leftover rotisserie chicken. It doesn't take long, and you can vary the veggies according to what you have on hand. Mushrooms, broccoli, cauliflower and sweet potatoes work well with pot pies; but this time, I just used baby carrots, green beans, peas, and mashed potatoes. When it's cold outside, this is a comforting meal. You can have a salad with it, or just have it alone. It's a balanced meal, so you don't have to feel guilty if that's all you serve.

The phyllo crust doesn't have to be full of fat. You can spray non-stick cooking spray between layers and just brush a little butter or Smart Balance on the top layer. It'll taste just as good, and no one will miss the calories. As I've said before, I'm not really a fan of phyllo dough, but for pot pie, it's a good choice, especially when you make it low-fat.

Chicken Pot Pie
Source: Judy's Kitchen
Rating: 8 out of 10
INGREDIENTS:
Pot Pie: 1 Tbsp. Smart Balance buttery spread
1/2 cup chopped onions
1 garlic clove, minced or grated
1 Tbsp. fresh marjoram, oregano or thyme, chopped fine without stems
1/4 cup baby carrots
1/4 cup green beans, cut in 1/2" pieces
1/2 tsp. sea salt, or to taste
1/8 tsp. black pepper
1/2 cup leftover mashed potatoes
1 cup chicken broth
1 cup cooked, shredded or cut-up chicken (or turkey)
3/4 cup frozen peas
3 Tbsp. heavy cream (or lite sour cream, if desired)

Phyllo Crust: 4 sheets phyllo dough
non-stick cooking spray
1-1/2 tsp. Smart Balance buttery spread, melted

Preheat oven to 375F. In heavy 12" skillet, saute onions in Smart Balance over medium heat till transparent, about 4 minutes. Add garlic and herbs and saute for another minute, stirring. Add carrots, green beans and mashed potatoes and continue to stir till just heated, about 2 minutes. Stir in chicken broth, raise heat, and bring to boil. Reduce heat to a low simmering boil, and cook, uncovered, about 15 minutes, or till sauce reduces and thickens slightly. Add remaining ingredients and stir till heated through, but do not boil. Taste to adjust seasonings, adding more salt if needed.

In the meantime, lay a sheet of phyllo dough on top of a sheet of plastic wrap. Spray with non-stick cooking spray and add another sheet of phyllo on top; repeat until all 4 sheets are together. Do not spray top sheet of phyllo. Cut the phyllo stack in half vertically, then into thirds, giving you 6 stacks.

Spoon pot pie filling into two 2-cup baking dishes and top each with 3 stacks of phyllo. Brush each top with melted Smart Balance. Place baking dishes on a rimmed cookie sheet and place in oven. Bake about 20 minutes, or till filling is bubbling and crust is golden. Let cool 10 minutes before serving. Yield: 2 servings