You and Me Chicken Pot Pie

4 chicken breasts, cut into 1/2 inch chunks
2 celery stalks, chopped
1/2 onion, chopped (recipe calls for 2 leeks)
handful of baby carrots diced
2 potatoes, cut into 1/2 inch pieces
2 cups green beans, chopped in 1/2
2 garlic cloves, minced
1 1/2 cups lowfat milk
1/3 cup flour
2 cups chicken broth
1 cup frozen peas
3 sheets phyllo dough thawed (I used puffed pastry)
2 Tablespoons parmesan cheese
Ground black pepper and salt

Preheat oven to 350. Spray 4 individual oven-proof dishes with cooking spray.

Season chicken with salt and pepper. In a large pan, add 2 teaspoons olive oil and heat over medium. Cook chicken 5 minutes on each side and reserve on a plate.

In same skillet, add a little more oil and cook onions, celery, and carrots until browned and soft. Add potatoes, green beans and garlic. Add salt and pepper to taste and cook for 2 minutes. Add your milk. Stir four and chicken broth together in a bowl and add to pan. Bring to a boil and reduce heat and cover. Simmer for 10 minutes, stirring occasionally. Stir in chicken and peas. Check seasoning. Pour into prepared dishes.

Unroll dough and cut into strips. Lattice or leave into thick strips over the top of each pie. Brush with olive oil. Top each with parmesan cheese. Bake 30 minutes on a cookie sheet. Broil for a few minutes to brown crust.

*The recipe called for 1 tbs fresh thyme and 2 tbs of fresh parsley. I added these and it tasted too herby for me. I think just season it how you like your pie. Salt and pepper for me!