Chicken Pot Pie

I forgot to take a picture......but I decided to make a post anyways.

Here is how I made it:

Ingredients:
3 cups of Chicken Stock
2 Yukon Gold Potatoes peeled and diced
1 Sweet Potatoe peeled and diced
1 cup of Frozen Peas
1 cup of Frozen Veggie mix: Carrots, Corn, and Peas
2 large Boneless Skinless Chicken Breasts diced
1/2 Cup Flour
1 1/2 cup Skim Milk
1 tsp Fresh Thyme
1 TB fresh Parsley
Salt and Pepper to taste
1-frozen roll of Phyllo Dough, a few full sheets

I first boiled the ckicken stock in a large saucepan. I added in the next 4 ingredients and brought to a boil and covered and simmered for about 7 minutes. Then I added in the diced chicken and cooked for another 5 minutes until the chicken was cooked through. Then I took a strainer spoon and removed the chicken and veggies from the stock and placed it aside in a bowl. I turned up the heat on the stock to simmer, while whisking the flour into the milk until all flour was dissolved. Then I poured the milk mixture into the stock and cooked for another 5 minutes while stirring rapidly. Then I added in the chicken and veggie mixture into the stock mixture along with the thyme, parlsey, salt and pepper.

From here I poured the mixture into a greased 11x14 casserole dish and topped it with the phyllo dough. I sprayed the top of the dough with cooking spray. Kept it at 400 for about 16 minutes til the dough was crispy.

That's it!!! Turned out Fabulous!!

Best part is that Michael ate ALL the veggies that I put in this dish.....with no complaints!
:-)