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Ingredients

For 6 Servings

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2 tbsp butter
2 tbsp olive oil
3 cups diced red potato (about 1 lb)
2 cups diced onion
2 cups sliced mushrooms (about 8 oz)
1 cup diced celery
1 cup diced carrot
1/4 cup chopped fresh parsley
2 tsp chopped fresh thyme
6 1/2 tbsp all-purpose flour
3 cups fat-free milk
1/2 cup fat-free , less-sodium chicken broth
2 cups chopped cooked chicken breast (about 12 oz)
1 cup frozen green peas
1 tsp salt
1/2 tsp freshly ground black pepper
6 (14 x 9-inch) sheets frozen phyllo dough, thawed
cooking spray

Directions

Step By Step View

1 Preheat oven to 375°.
2 Melt butter in a large Dutch oven over medium-high heat; add oil. Add potatoes and next 6 ingredients (through thyme), and sauté for 5 minutes. Reduce heat to medium-low; sprinkle flour over vegetables. Cook for 5 minutes, stirring frequently. Stir in milk and broth. Increase heat to medium-high; bring to a boil. Reduce heat, and simmer 5 minutes or until thickened. Add chicken, peas, salt, and pepper.
3 Spoon mixture into a 3-quart baking dish. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly spray with cooking spray. Repeat layers with cooking spray and remaining phyllo. Place phyllo layers loosely on top of mixture in dish. Place dish on a baking sheet. Bake at 375° for 30 minutes or until top is golden.

Directions

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1. Preheat oven to 375°.

2. Melt butter in a large Dutch oven over medium-high heat; add oil. Add potatoes and next 6 ingredients (through thyme), and sauté for 5 minutes. Reduce heat to medium-low; sprinkle flour over vegetables. Cook for 5 minutes, stirring frequently. Stir in milk and broth. Increase heat to medium-high; bring to a boil. Reduce heat, and simmer 5 minutes or until thickened. Add chicken, peas, salt, and pepper.

3. Spoon mixture into a 3-quart baking dish. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly spray with cooking spray. Repeat layers with cooking spray and remaining phyllo. Place phyllo layers loosely on top of mixture in dish. Place dish on a baking sheet. Bake at 375° for 30 minutes or until top is golden.

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