Try this delicious chicken pot pie recipe with out the pie crust, cream and butter! You can enjoy comfort food with out all the fat!

• 3 boneless, skinless chicken breasts
• 2 leeks
• 3 celery stalks
• 2 or 3 small potatos
• Stalk or 2 of carrots chopped
• Green beans, trimmed and chopped into 1/2-inch pieces
• 2 or 3 cloves garlic
• 1 1/2 cups low-fat milk
• 1/3 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 2 tablespoons chopped fresh parsley leaves
• 4 sheets frozen phyllo dough, thawed
• grated Parmesan

1. Directions: Preheat the oven to 350 degrees F.
2. Spray individual-sized baking dishes with cooking spray.
3. Put a pot of water on stove with salt, pepper, garlic powder, other seasonings you like. Add the chicken to boiling water. When cooked, take chicken out to cool and save chicken broth for later. (You can add a whole onion, garlic clove, celery stalk to pan for more flavor but not necessary)
4. Sautee the leeks and the celery in olive oil and cook until vegetables begin to soften. Add the chopped up potatoes, carrots, green beans, garlic, and salt and pepper and cook for a few more minutes.
5. Add the milk to the pan. Use the left over chicken broth and add flour- mix until it dissolves. And add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low. Cover and simmer, stirring occasionally, for 10 minutes.
6. While that is cooking use 2 forks to shred the chicken into bite sized pieces. Then stir in the reserved chicken, fresh chopped parsley, and I used herbs d’provence.
7. Spoon the mixture into the prepared baking dishes.
8. Unroll the phyllo dough after it has thawed. Cut into appropriate sized pieces for dish. I sprayed with olive oil and placed on the baking dish. Sprinkle some parmesan cheese on top.
9. Place on a baking sheet and bake until the filling is bubbling, about 30 minutes. I recommend putting an additional phyllo sheet or two on towards the end of the baking to get a crispy crust.                                                                                                                                                                                                                                                                                                                                                                                                              This is an adaptation of Ellie Kreiger’s pot pie here:http://www.foodnetwork.com/recipes/ellie-krieger/you-and-me-chicken-pot-pies-recipe/index.html