Cooking spray
1-1/4 lb. boneless, skinless chicken breast halves, cut into 1/2-inch chunks
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 Tbs. olive oil
2 leeks, bottom 4 inches only, trimmed, washed well, and chopped
2 stalks celery, chopped (about 1/2 cup)
2 medium white potatoes, left unpeeled and cut into 1/2-inch pieces
1/2 lb. fresh green beans, trimmed and chopped into 1/2-inch pieces
2 cloves garlic, minced (about 2 teaspoons)
1-1/2 cups nonfat milk
1/3 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup peas, thawed if frozen
2 Tbs. chopped fresh flat-leaf parsley
1 Tbs. chopped fresh thyme
3 sheets frozen phyllo dough, thawed
2 Tbs. freshly grated Parmigiano Reggiano

Description

This Recipe Satisfies My Most Intense Pot-pie Yearnings, But It's A Bit More Sophisticated than The Familiar Food Of My Childhood. I skip The Lunch-room Vegetable Mix In Favor Of Keeping It All Green And White Inside With Aromatic Leeks, Crisp Green Bea

View Full Recipe