Extra vegetables and a lighter crust make this comfort-food classic a smarter choice than traditional versions. Using store-bought phyllo dough cutsdown on prep time.


2 bone-in, skin-on chicken breast halves (2 to 2½ pounds)
Coarse salt and freshly ground pepper
3 tablespoons olive oil
4 carrots, sliced into
¼-inch-thick pieces
1 onion, finely chopped
¼ teaspoon dried thyme
¼ cup all-purpose flour
2 ½ cups milk 1package (10 ounces) frozen peas, thawed
2 tablespoons fresh lemon juice
6 frozen phyllo sheets (each 12 by 17 inches), thawed


1 Preheat oven to 400°F. Place chicken on a rimmed baking sheet; season both sides with salt and pepper.Roast until an instant-read thermometer inserted in thickest part of breasts (avoiding bone) registers 165°F, 25 to 30 minutes. Let cool slightly; remove skin and bones, and shred meat.

2 While chicken is preparation, heat a pair of tablespoons oil in a very massive pan over medium. Add carrots, onion, and thyme; season with salt and pepper.Cook until carrots are tender, stirring occasionally, 8 to 10 minutes. Add flour; cook, stirring, 1 minute. Gradually add milk, whisking until smooth.Cook, stirring occasionally, until mixture comes to a simmer and thickens, about 6 minutes. 

3 Remove from heat; stir in peas, juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch round baking dish or deep-dish pie plate. 

4 Stack phyllo on a work surface. Using a plate or pot lid as a guide, cut an 11-inch round from the stack with a paring knife; discard trimmings. Stack two rounds on work surface, and brush gently with 1 teaspoon oil; top with another two rounds, and brush with 1 teaspoon oil. Repeat with remaining two rounds and 1 teaspoon oil. Place stacked phyllo over filling, and press down about ½ inch from the edge so phyllo fits inside rim of baking dish, with edges sticking straight up around rim. 

5 Bake until crust is lightly golden and filling is bubbling, 20 to 25 minutes. Let cool 15 minutes before cutting and serving.

About Phyllo

Phyllo dough is usually sold in 1-pound packages, which each contain about 20 sheets of dough.Thaw in original box in the refrigerator (check the label for instructions), and do not unwrap until ready to use. Leftover phyllo can be wrapped tightly in plastic and stored in a resealable plastic bag; refrigerate up to 1 week or freeze up to 2 months.

PER SERVING: 507 calories; 16.9 grams fat; 39.4 grams protein; 48.5 grams carbohydrates; 6.3 grams fiber