Calories per serving: 372
3 tablespoons olive oil
1/4 cup all-purpose flour
1 small onion, diced
4 garlic cloves, minced
1 leek, chopped
1/2 cup grated carrots
2 red potatoes, skin on, diced
2 turnips, peeled and diced
4 boneless, skinless chicken breasts cut into small cubes
1 bay leaf
2 sprigs of fresh thyme
1 tablespoon salt
1 teaspoon freshly ground pepper
2 1/2 cups chicken stock
1 (7 1/2 oz) package low fat bisquit dough
1 tablespoon olive oil, for brushing
1. Preheat the oven to 350 degrees. Thaw 6 sheets of phyllo dough overnight in the refrigerator or one hour before using. Bring the chicken stock to a simmer and keep warm.
2. In a 6-quart pot, add the olive oil and flour, and cook until lightly golden, about 3 minutes. Add the onion, garlic, leek, carrot, red potato and turnips, and stir with a wooden spoon, making sure the bottom does not get too dry. Add the chicken, bay leaf and thyme, and continue stirring for about 3 minutes, so that everything is coated with the flour mixture.
3. Add the warm chicken stock, stir and scrape the bottom of the pot to get all the color into the mixture and keep it from scorching. Bring to a boil, then lower to a simmer. Let the mixture simmer, covered, for another 5 to 7 minutes, until it becomes thick and the chicken is opaque. Remove from heat and reserve.
4. Remove the bay leaf and thyme sprigs from the chicken mixture and transfer the chicken to the cake pan. Top with the bisquit dough, all the bisquits may not touch, but they will expand. Place the pie on a baking sheet and bake in the oven according to the bisquit directions until they are golden brown, turning the tray around halfway through the cooking time. Remove from the oven, let cool for 10 minutes, cut into six portions and serve.