Chicken Pot Pie with Phyllo Crust
"This recipe satisfies my most intense pot-pie yearnings, but it's a bit more sophisticated than the familiar food of my childhood. I skip the lunch-room vegetable mix in favor of keeping it all green and white inside with aromatic leeks, crisp green beans, fresh herbs, and chunks of chicken and potato smothered in a creamy sauce, topped with a flaky blanket of phyllo...."
INGREDIENTS
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Cooking spray
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1 1/4 pounds boneless, skinless chicken breast halves, cut into 1/2-inch chunks
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1 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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2 tablespoons olive oil
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2 leeks, bottom 4 inches only, trimmed, washed well, and chopped
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2 stalks celery, chopped (about 1/2 cup)
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2 medium white potatoes, left unpeeled and cut into 1/2-inch pieces
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1/2 pound fresh green beans, trimmed and chopped into 1/2-inch pieces
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2 cloves garlic, minced (about 2 teaspoons)
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1 1/2 cups nonfat milk
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1/3 cup all-purpose flour
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2 cups low-sodium chicken broth
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1 cup peas, thawed if frozen
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2 tablespoons chopped fresh flat-leaf parsley
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1 tablespoon chopped fresh thyme
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3 sheets frozen phyllo dough, thawed
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2 tablespoons freshly grated Parmigiano Reggiano
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