Cooking Light's recipe, but I have significantly modified the recipe. I changed a number of the vegetables they used, plus I used phyllo dough instead of puff pastry. I LOVE phyllo dough (crispy, light, crunchy, yummy) and it is much much healthier than puff pastry. The outcome was pretty tasty and makes a great dinner on a chilly evening or a night you're craving some hearty comfort food (without the hearty calories).
4 Cups Sodium-Free Chicken Broth
1 1/2 Cups Frozen Green Peas (Thawed)
2 Small Yellow or White Potatoes
1 Medium-Large Sweet Potato
4 Stalks Celery
1 lb. Chicken Breasts (boneless, skinless)
2/3 Cup Whole-Wheat Flour
1 13/4 Cups Skim Milk
1/4 Cup Fresh Parsley (or 4 Tbsp. Dried)
1 tsp. Thyme
1 tsp. Black Pepper
1/3 Package Phyllo Dough (12 sheets)
1. Preheat oven to 400 degrees. Bring chicken broth to a boil in a large stockpot. Chop/dice potatoes, celery, and carrots. Add to stockpot. Reduce heat to low, cover, and simmer for 10 minutes.
2. Cut chicken (not cooked) into small 1-2" pieces. Add to broth and cook for 5-10 minutes, or until chicken is cooked through. Remove veggies and chicken from broth with a slotted spoon. Set aside.
5. Spray a 13x9 baking dish with cooking spray. Lay 6 phyllo sheets on the bottom of the dish. Spoon mixture on top of phyllo dough.
7. Bake at 400 for 15-20 minutes, or until pastry is lightly browned and mixture is bubbling.
Serve hot and enjoy!
Note: if you plan on reheating leftovers (as we definitely had to do--then add a little bit of skim milk before reheating in the microwave so the reheated portion is not pasty).