leeks (white part only), split lengthwise, thinly sliced (or one large onion, thinly sliced)
boneless skinless chicken breasts, cut into bite-size pieces
green beans, cut into 1/2-in. (1 cm) pieces
1 1/2 cups
reduced-sodium chicken broth
fresh thyme, leaves only
phyllo pastry sheets, thawed
pepper to taste
Preheat oven to 350°F (180°C). In a medium ovensafe saucepan or Dutch oven, heat 1 tbsp (15 mL) oil over medium-high heat. Add mushrooms and cook until water evaporates and mushrooms start to brown, about 7 min. Add leeks and cook until softened, 5 to 7 min. Stir in carrots and cook, 2 min. Season chicken with salt and add to pan, stirring until chicken is lightly cooked on all sides, about 7 to 10 min.
Add flour and stir until flour turns beige. Stir in green beans, broth and thyme and cook over medium heat until mixture begins to thicken, 5 to 10 min. Remove from heat.
Place 1 phyllo sheet on countertop and brush with a bit of remaining olive oil. Fit sheet loosely over chicken mixture inside pot, covering right to edges. Tuck excess phyllo under itself. Repeat with remaining 2 sheets. Sprinkle with pepper. Bake for 20 min. or until phyllo is brown and juices are bubbling.
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