Lightened Up Chicken Pot Pie


Recipe by Rachael from Eazy Peazy Mealz

Serves 4

1 tbsp olive oil (reduce if desired)
1 onion (diced)
2 tbsp oregano (minced)
1 tbsp fresh sage (minced)
1 tsp chicken bullion
1⁄2 tsp salt
1⁄2 tsp pepper
5 tbsp white whole wheat flour
1 rotisserie chicken skin removed & breast meat chunked
20 oz low sodium chicken broth
6 sheets filo dough thawed
2 tsp additional olive oil

Pre-heat oven to 350 degrees. In a large skillet, heat oil over medium-high heat, add diced onion. Stir frequently until softened, about 5-7 minutes. While onions are cooking, stir in oregano, sage, chicken bullion, salt, and pepper.

Open and drain Libby’s® Mixed Vegetables and Libby’s® Sweet Peas and add to pan. Stir well.

Add flour and stir to incorporate and cook about 60 seconds.

Pour in chicken and chicken stock.

Bring to a boil, then let simmer 2-3 minutes (this will help it thicken)

Pour chicken and vegetable mixture into a large baking dish.

Add olive oil to a small bowl. Working one sheet at a time, use a brush to "paint" olive oil on filo dough. After each layer is brushed with oil, add on top of baking dish to form a top crust. It can be tricky to work with, if it breaks, just add it anyway.

Use a knife to poke 2-3 slits in the filo crust then bake for 25-30 minutes or until filo is golden browned.

Garnish with additional chopped herbs if desired. Let cool 5 minutes so it will thicken.