PREP TIME: 10 MIN. <br />TOTAL TIME: 1 HOUR 5 MIN. SERVES: 4<br /><br />2 tbsp (30 mL) olive oil, divided<br />2 cups (500 mL) sliced mushrooms <br />2 leeks (white part only), split lengthwise, thinly sliced (or one large onion, thinly sliced)<br />2 Compliments Organic Carrots, diced <br />3 boneless skinless chicken breasts, cut into bite-size pieces<br />3⁄4 tsp (4 mL) salt<br />2 tbsp (30 mL) all-purpose flour<br />1 cup (250 mL) green beans, cut into 1⁄2-in. (1 cm) pieces<br />1 1⁄2 cups (375 mL) Compliments Chicken Broth, 35% Less Sodium<br />2 sprigs fresh Compliments Thyme, <br />leaves only<br />3 Compliments Phyllo Pastry Sheets, thawed<br />Pepper to taste <br /><br />1. Preheat oven to 350°F (180°C). In a medium ovensafe saucepan or Dutch oven, heat 1 tbsp (15 mL) oil over medium-high heat. Add mushrooms and cook until water evaporates and mushrooms start to brown, about 7 min. Add leeks and cook until softened, 5 to 7 min. Stir in carrots and cook, 2 min. Season chicken with salt and <br />add to pan, stirring until chicken is lightly cooked on all sides, 7 to 10 min.<br /><br />2. Add flour and stir until flour turns beige. Stir in green beans, broth and thyme and cook over medium heat until mixture reaches a gravy-like consistency, about 10 min. Remove from heat.<br /><br />3. Place 1 phyllo sheet on countertop and brush with a bit of remaining olive oil. Fit sheet loosely over chicken mixture inside pot, covering right to edges. Tuck excess phyllo under itself. Repeat with remaining 2 sheets. Sprinkle with pepper. Bake for 20 min. or until phyllo is golden and juices are bubbling. <br /><br />PER SERVING (1⁄4 OF THE RECIPE): 320 calories, 30 g protein, 10 g total fat (1.5 g sat. fat), 65 mg cholesterol, 27 g carbohydrates, 4 g fibre, 5 g sugars, 820 mg sodium
