Lighter Potpie

Tonight’s menu necessitated some comfort food! I’ve made this recipe several times and it covers the craving. This evening I had a request for strictly veg and left out the chicken. When I do make this with meat, I tend to just get a grocery rotisserie chicken and cut/cube the white meat. 

Lighter Chicken Potpie

2 rotisserie chicken breasts, cut and cubed 

2 TB olive oil

4 carrots, sliced

4 ribs celery, sliced

2 cloves garlic

1 green pepper, diced

1 medium sweet onion, diced 

2 large kale leaves, finely minced 

1 TSP herbs de Provence

Salt and pepper to taste

1/4 cup flour

2 1/2 cup milk

2 TB lemon juice 

1 package phyllo sheets, thawed overnight in refrigerator

Preheat oven to 400°. In a large saucepan, heat olive oil and stir in all chopped vegetables. Cook until crisp-tender, adding some salt and pepper for flavor. Stir in the finely chopped kale (if your crew is a fan of kale, you won’t need to sneak it in with the mince like me!) and add flour. Cook the flour into the vegetable mixture for one minute. Gradually stir in the milk and bring the mixture to a simmer. You’ll see it begin to thicken will be able to run your finger along the back of the spoon to know it’s done.   

If using chicken add it to the pan now (off the heat) with lemon juice, herbs and salt & pepper. 

Using a deep pie dish, pour in the potpie mixture. Unfold the phyllo and lay it gently on top. Fold in edges so it’s not overlapping the sides of the dish. 

  
Bake at 400° for 20-25 minutes. The potpie will bubble and the pastry will have puffed and turned golden brown. Let stand to cool before cutting and serving.

  

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