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Rotisserie Chicken Pot Pie (Light)

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We've made this a few times before and it is always very good. It is based on this Martha Stewart Recipe (local^[@rev]). But we always find ourselves making the same changes so I figured I would put it in its own page

Main Ingredients

• ~12-16 oz Rotisserie chicken chopped into small pieces¹
• Coarse salt and ground pepper to taste
• oil as needed
• 4 carrots, sliced 1/4 inch thick
• 1 onion, finely chopped
• 1/4 (or more to taste_ teaspoon dried thyme leaves
• 1/4 cup all-purpose flour
• 2 cups low-fat milk or almond milk
• Bouillon (or preferably Better Than Bouillon) for 2-4 cups liquid
• Garlic powder to taste (optional)
• 6-10 ounces frozen peas
• 2 tablespoons fresh lemon juice (optional)
• 1-2 Tbsp Franks Red Hot (optional but the acidity is good so use this or the lemon)
• Toppings: See below

Variations & Additions

• Green Chile: Add around 4 oz green chile. Preferable hot/spicy. See 2016-04-06
• Buffalo: Add more Franks' Red Hot.

Toppings

• 6 phyllo sheets (each 12 by 17 inches), thawed.

(From Martha's Recipe) (local^[@rev]) Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate

• Home Made Biscuits: First done 2015-11-09^[@rev] using biscuits from here^[@rev].

• Toast: Make on the side and top

• Nothing: Pretty good on its own

Directions:

Heat oil in preheated cast-iron dutch oven over medium heat. Add carrots, thyme and onion plus salt and pepper to taste. Cook for about 8-10 minutes until carrots are mostly tender.

Add flour and cook for another minute. Gradually add the milk and stir. Add bouillon and any additional ingredients (e.g. hot sauce, green chile, garlic powder, etc). Bring to a simmer and let thicken slightly (about 1 minute).

Add chicken, peas, and lemon juice (if using). Stir. Put in to 9-inch deep dish pie plate or into small glass bowls (fits 5 of ours).

Add topping if appropriate and if you're using it.

Bake for 20 minutes until bubbling. Let cool slightly (optional)