Prep/cook time: 50 minutes / Serves 6
Using precooked chicken makes good use of leftovers, and parsnips instead of potatoes means extra nutrition and faster cooking. Prep tips: Substitute cubes of leftover turkey or ham if you prefer. For a more traditional topping, use three refrigerator biscuits instead of phyllo; simply split crosswise, arrange on top, and bake.
How to use phyllo: Defrost frozen phyllo (the whole box) overnight in the refrigerator; set out at room temperature 2 hours before using. After removing three sheets for this recipe, reroll and wrap remaining phyllo tightly in plastic wrap, return to box, and refrigerate (or refreeze for up to three months).
1 tablespoon olive oil, plus more for brushing phyllo
1 small yellow onion, finely chopped
2 small carrots, peeled and diced or very thinly sliced
1 medium parsnip, peeled and diced or very thinly sliced
3 cloves garlic, minced
1/2 cup dry white wine
2 tablespoons flour
1 cup low-sodium chicken broth
3/4 cup reduced-fat (2 percent) milk
1/2 cup frozen green peas
3 cups chopped cooked chicken breast (about 3 small breasts, or 2 breasts and 2 thighs)
3 sheets frozen and completely thawed phyllo dough (see note above)
1. Preheat oven to 375˚.
2. Heat olive oil in a medium pot over medium heat and cook onion, carrots, and parsnip until onion begins to soften, about 3 minutes. Stir in garlic and cook for 1 minute. Stir in wine. Whisk flour into broth until completely dissolved; add to pot and cook for 1 minute. Stir in milk and cook until thickened, about 5 minutes. Stir in green peas and chicken, plus salt and black pepper to taste. Warm through.
3. While mixture is warming, set out an 8×8-inch baking dish or 9-inch glass pie dish. Carefully unroll three sheets of phyllo dough onto a work surface and trim to fit dish, leaving a 1-inch margin around edge. Cover phyllo sheets with a damp towel to keep moist.
4. Transfer warm chicken mixture to dish. Carefully lay one sheet of phyllo on top and brush lightly with olive oil. Repeat with remaining two sheets. Tuck overhanging dough into dish. Bake for 20–25 minutes, or until phyllo is golden. Remove from oven, let stand for 5 minutes, and serve warm.
PER SERVING: 226 cal, 25% fat cal, 6g fat (3g mono, 1g poly, 2g sat), 62mg chol, 25g protein, 16g carb, 2g fiber, 150mg sodium
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