I made a few minor changes - I used pre-cooked, chopped turkey from a turkey I had bought and cooked a few months ago instead of using uncooked chicken breasts and cooking them before the veggies. I used a regular onion instead of leaks. I added carrots. I swapped corn for peas. And I used shredded cheddar and mozzarella cheese instead of parm, because I needed to use it up. Other than that, I did exactly as she instructed. Hm, after re-reading that, I realize it sounds like I totally changed the recipe. But I really didn't, I promise.
You and Me Chicken Pot Pie - adapted from Ellie Krieger
2 cups cooked and chopped chicken or turkey
Salt and Pepper
2 tablespoons olive oil, divided
1 large onion, chopped
2 celery stalks, chopped
3 large carrots, chopped
2 medium potatoes cut into 1/2-inch pieces
1 cup frozen green beans, cut into 1/2 inch pieces
2 cloves garlic, minced
1 1/2 cups low-fat milk
1/3 cup all-purpose flour
2 cups chicken broth
1 cup frozen corn (I actually used more like 1 1/2-2 cups, I was at the end of the bag and didn't think there was enough to be worth leaving)
1 tsp dried parsley
1/2 tsp dried thyme
3 sheets frozen phyllo pastry, thawed
Grated mozzarella and/or cheddar cheese
Preheat the oven to 350 degrees F. Spray 4 individual-sized baking dishes with cooking spray (I used french onion soup bowls and actually ended up needing 5 and could have possibly even stretched it to make 6 dishes).
Heat 2 1 T of the oil in a large skillet or electric frying pan. Add onions, celery and carrots to the pan and cook until vegetables begin to soften, about 5 minutes.
Add the milk to the pan.
Stir the flour into the chicken broth until dissolved and add to the pan.
Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low.
Cover and simmer, stirring occasionally, for 10 minutes.
Stir in the chicken, corn, parsley, and thyme.
Spoon the mixture into the prepared baking dishes.
Put the remaining 2 teaspoons olive oil into a small bowl. Unroll the phyllo dough and cut it into quarters.
Place a quarter sheet on top of each baking dish and brush with olive oil. Repeat with remaining 3 baking dishes.
Tuck the edges of the phyllo into the dish rim.
Top each pie with cheese.
Place on a baking sheet and bake until the filling is bubbling, about 30 minutes.Makes 4-5 servings.