H: Skinny Down-Home Chicken Pot Pie

Serves 6
Calories per serving: 372

3 tablespoons olive oil
1/4 cup all-purpose flour
1 small onion, diced
2 garlic cloves, minced
1 leek, chopped
1 large carrot, chopped
1 celery stalk, chopped
2 red potatoes, skin on, diced
2 turnips, peeled and diced
2 boneless, skinless chicken breast cut into small cubes
2 boneless, skinless chicken thighs cut into small cubes
1 bay leaf
2 sprigs of fresh thyme
1 tablespoon salt
1 teaspoon ground pepper
2 1/2 cups chicken stock
6 sheets of phyllo dough
1 tablespoon olive oil, for brushing

1. Thaw 6 sheets of phyllo dough overnight in the refridgerator or one hour before using. Preheat the oven to 350 degrees. Bring the chicken stock to a simmer and keep warm.
2. In a 6-quart pot, add the olive oil and flour, and cook until lightly golden, about 3 minutes. Add the onion, garlic, leek, carrot, celery, red potato and turnops. Stir with a wooden spoon, making sure the bottom does not get too dry. Add the chicken, bay leaf and thyme; continue stirring for about 3 minutes, so that everything is coated with the flour mixture.
3. Add the warm chicken stock, stir and scrape the bottom of the pot to get all the color into the mixture and keep it from scorching. Bring to a boil, then lower to a simmer. Let the mixture simmer, covered, for another 5 to 7 minutes, until it becomes thick and the chicken is opaque. Remove from heat and reserve.
4. Meanwhile, take 6 sheets of phyllo dough and, with a knife, cut out a suare slightly larger than the rim of a 9-x-9-inch cake pan and brush with some olive oil. Set aside.
5. Remove the bay leaf and thyme sprids from the chicken mixture an transfer the mixture to the cake pan. Top with the phyllo dough and press if down firmly with your hands. Place the pie on a baking sheet and bake in the oven at 350 degrees for 30 minutes, turning the tray around halfway through the cooking time.
Remove from oven, let cool for 10 minutes, cut into 6 portions and serve.