Low Cal Chicken Pot Pie

Ingredients:

2.5 Lbs of Boneless skinless chicken
2 medium onions chopped
4 cloves of garlic chopped
4 cups of chopped carrots
3 cups of chopped celery
32 oz bag of frozen peas
¾ cups of all purpose flour
7 cups of milk
Phyllo dough
Olive oil
Salt
Pepper
Sage
Rosemary
Red Pepper Flakes


Assembly:

1. In a skillet add olive oil and chicken.  Season and cook until cooked through.

2. In a soup pan over medium heat, add olive oil, the onions, and garlic.  Sweat off.  Add carrots and celery and cook, stirring occasionally, until carrots are softening.

3. Add flour and seasonings.  Stir constantly, cooking for 1-2 minutes.  Then add the milk gradually, stirring until smooth.  Bring to a simmer and continue stirring until thickened.

4. Remove from heat and add frozen peas.  Stir well and taste for seasoning.  Chop chicken and stir into vegetables and gravy.  Put half into a large casserole dish and half into another (for freezing).
Add 5 sheets of phyllo dough to the top of each pan, brushing with olive oil in between each layer.

5. Cook at 400 degrees F for 20 minutes.  Top should be golden brown and sauce should be bubbling.  Let sit for 10 minutes before serving.  Makes 16 servings total.  8 for each casserole dish.  206 calories per serving.  Freeze one casserole dish for future use!

(Sorry there are no specifics on seasoning.  I usually just season as I go and then taste it all at the end.  Check the seasoning of the filling after stirring in the chicken and peas and add seasoning as needed.)