You and Me Chicken Pot Pie

This was probably my most successful week yet in the Food Network Chef's Cooking Challenge endeavor. The chef for the week is Ellie Krieger and she has a ton (I mean, a ton) of great looking recipes. It was difficult to choose just one, but I was looking for something that I could make the very next day without having to make a trip to the grocery store and so this recipe fit the bill. It is a deliciously wonderful comfort meal! It definitely being added to our list of favourites! Now, I just need a way to use up the remaining phyllo - I am taking suggestions!

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 potatoes, green beans, garlic, salt and pepper and cook for 5 more 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.