Skinny Down Home Chicken Pot Pie - cooking recipe

Ingredients

3 tablespoons olive oil
1/4 cup flour
1 onion, diced
2 garlic cloves, minced
1 leek, minced
1 carrot, chopped
1 celery, stalk, chopped
2 potatoes, red skin on, diced
2 turnips, diced and peeeled
2 boneless skinless chicken breasts, cubed
2 boneless skinless chicken thighs, cubed
1 bay leaf
2 sprigs thyme
1 teaspoon salt
1 teaspoon pepper
2 1/2 cups chicken stock
6 sheets phyllo dough
1 tablespoon butter, for brushing

Preparation

preheat oven to 350 degrees
thaw phyllo dough in frig overnight
in 6 quart stock pot heat olive oil
add flour brown for about 3 minutes add onion garlic and leek.
add carrot celery potato and turnips
add chicken and herbs
stirring constantly so everything is covered but doesnt burn
add chicken stock and stir like crazy
bring to a boil stirring constantly
turn down to a simmer
cover
simmer for 7 minutes until it becomes thick and chicken is done
remove from heat
brush the 6 sheets of phyllo with butter stacking one on another
take the bay leaf and thyme from gravy
pour into a 9 x9 cake pan
top with dough
press down firmly with your hands
place pan on baking sheet
bake for 30 minutes
turning tray around half way through the baking process
remove
let cool 10 minutes
cut in 6 squares
serve.