Skinny Down Home Chicken Pot Pie

• 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

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

olive oil, flour, onion, garlic, carrot, celery, potatoes, chicken breasts, chicken thighs, bay leaf, thyme, salt, pepper, chicken stock, phyllo, butter

Taken from www.food.com/recipe/skinny-down-home-chicken-pot-pie-377673 (may not work)