Chicken Potpie

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons butter 
• 1 cup carrots diced
• 1 cup celery diced
• 12 ounces chicken breast strips/pre-cooked/chopped cooked chopped
• 0.5 cup fat-skimmed beef broth fat-free
• 3 cups skim milk fat-free
• 6.5 tablespoons flour all-purpose
• 0.3 cup parsley fresh chopped
• 2 teaspoons thyme sprigs fresh chopped
• 8 ounces mushrooms sliced
• 2 tablespoons olive oil 
• 2 cups onion diced
• 1 cup peas green frozen
• 6 sheets dough frozen thawed ()
• 1 pound potatoes - remove skin diced red
• 1 teaspoon salt 

Equipment

• baking sheet
• oven
• baking pan
• dutch oven
• cutting board

Directions

1. Preheat oven to 37
2. Melt butter in a large Dutch oven over medium-high heat; add oil.
3. Add potatoes and next 6 ingredients (through thyme), and saut 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.
4. Add chicken, peas, salt, and pepper.
5. Spoon mixture into a 3-quart baking dish.
6. 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.
7. Place phyllo layers loosely on top of mixture in dish.
8. Place dish on a baking sheet.
9. Bake at 375 for 30 minutes or until top is golden.