Chicken Pot Pie

• 4 Tbs + 2 tsp olive oil, divided
• 12 small white mushrooms, quartered
• 1/4 small onion, minced
• 1/2 tsp dried thyme (or Mrs. Dash Chicken Grilling Blend spice)
• 1 1/2 pound boneless, skinless chicken breasts, cut into 1/2" cubes
• 1 c. lower sodium chicken broth
• 1 Tbs cornstarch
• 1/2 c. fat free half-and-half
• 1 c. frozen peas & carrots
• 8 sheets whole wheat phyllo dough
• salt & fresh ground pepper

1. Heat oven to 400F
2. Heat 2 tsp oil in large straight-sided skillet over med heat. Add mushrooms & onions; cook until lightly browned and softened ~5 minutes.
3. Whisk together broth & cornstarch; add broth mixture & half-and-half to skillet. Bring mixture to a simmer and cook until slightly thickened ~2 minutes. Season with salt & pepper to taste and pour into 9-inch pie pan.
4. Pour remaining 2 Tbs oil in small bowl. Lay 1 phyllo sheet on a clean work surface. Quickly brush the surface with a small amount of oil. Top with a second sheet and brush with more oil. Repeat will all sheets & oil.
5. Place phyllo over filling. Using scissor, trim excess phyllo, leaving a 1 inch boarder of overhanging dough. fold dough inward towards the center and pinch together to create an edge. Cut a small slit in the center of the phyllo to allow steam to escape during baking. Bake until golden & crisp ~15 minutes.

white mushrooms, onion, thyme, chicken breasts, lower, cornstarch, frozen peas, whole wheat phyllo dough, salt

Taken from www.epicurious.com/recipes/member/views/chicken-pot-pie-50039684 (may not work)