Chicken Potpie

• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 cups diced red potato (about 1 pound)
• 2 cups diced onion
• 2 cups sliced mushrooms (about 8 ounces)
• 1 cup diced celery
• 1 cup diced carrot
• 1/4 cup chopped fresh parsley
• 2 teaspoons chopped fresh thyme
• 6 1/2 tablespoons all-purpose flour
• 3 cups fat-free milk
• 1/2 cup fat-free, less-sodium chicken broth
• 2 cups chopped cooked chicken breast (about 12 ounces)
• 1 cup frozen green peas
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 (14 x 9-inch) sheets frozen phyllo dough, thawed
• Cooking spray

1. Preheat oven to 375u0b0.
2. Melt butter in a large Dutch oven over medium-high heat; add oil. Add potatoes and next 6 ingredients (through thyme), and saute for 5 minutes. Reduce heat to medium-low; sprinkle flour over vegetables. Cook for 5 minutes, stirring frequently. Stir in milk and broth. Increase heat to medium-high; bring to a boil. Reduce heat, and simmer 5 minutes or until thickened. Add chicken, peas, salt, and pepper.
3. Spoon mixture into a 3-quart baking dish. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly spray with cooking spray. Repeat layers with cooking spray and remaining phyllo. Place phyllo layers loosely on top of mixture in dish. Place dish on a baking sheet. Bake at 375u0b0 for 30 minutes or until top is golden.

butter, olive oil, red potato, onion, mushrooms, celery, carrot, parsley, thyme, flour, milk, chicken broth, chicken, frozen green peas, salt, freshly ground black pepper, phyllo dough, cooking spray

Taken from www.myrecipes.com/recipe/chicken-potpie (may not work)