CHICKEN POT PIE RECIPE

Including a huge amount of chicken and steamed vegetables, chicken pot pie provides the perfect dinner solution for a whole family.
Ingredients:

• 1 ½ pound chicken boneless breast, without skin and chunks and cut into small pieces
• 1 ¾ cup less sodium chicken broth
• 1 large onion, fine chopped
• 2 cloves garlic, chopped
• 1 pound parsnips, peeled and sliced in small pieces
• 3 medium sized carrots, chopped
• 3 stalks celery, chopped thinly
• 6 sheets frozen phyllo
• 2 tablespoon cornstarch
• ½ cup water
• 2 cups frozen peas, mashed
• ¼ cup flat leaf parsley, chopped
• ¼ teaspoon dried thyme
• Salt
• Pepper
• Olive oil for cooking

Instructions:

1. Heat the oven and make it stable to 425 degrees F before starting.
2. Start by sprinkling thyme and ¼ teaspoon of both salt and powders black pepper on chicken. Spray a thin layer of olive oil on that and let it heat on medium high temperature. Put the chicken pieces in single layers and keep it inside for about 3 minutes while turning the pieces upside down in the middle of that time. Then take it out and put the pieces in plate.
3. To the same amount of olive oil you added on chicken pieces, add onion and ¼ cup chicken broth. Cook it for 5 minutes, then add garlic and give it 1 more minute. Then add all the vegetables and the remaining broth and cook until its boiling. Then cover it, reduce the heat and let it stay on heat for about 10 more minutes.
4. While vegetables are cooking, place a sheet of phyllo and spray a small amount of olive oil. Repeat it for each layer for only top surface of each.
5. In a bowl, mix cornstarch with water and add to the vegetables and cook it for 2 more minutes until it’s thickened. Now add peas, chopped parsley, chicken, ½ teaspoon salt and black pepper each. Let it cook for 2-3 minutes and then turn off the heat. Use a 13- by 9- by 2-inch baking dish and put the cooked material in between multiple layers of phyllo sheets.
6. Let it bake for 15 minutes until phyllo is golden brown then take it out, garnish with fresh parsley leaves and serve.