Chicken Potpie - Lunch Recipes

Ingredients

• 1 teaspoons freshly ground black pepper
• 2 Tbsps butter
• 237 milliliters diced carrot
• 237 milliliters diced celery
• 340 grams cups chopped cooked chicken breast (about
• 118 milliliters fat-free, less-sodium chicken broth
• 710 milliliters fat-free milk
• 7 Tbsps all-purpose flour
• 59 milliliters chopped fresh parsley
• 2 teaspoons chopped fresh thyme
• 227 grams cups sliced mushrooms (about
• 2 Tbsps olive oil
• 473 milliliters diced onion
• 237 milliliters frozen green peas
• 6 sheets (14 x 9-inch) sheets frozen phyllo dough, thawed
• 454 grams cups diced red potato (about
• 1 teaspoon salt