Summer Comfort Food, Light

I love chicken pot pie. Just about any time of year, any mood, mention those 3 little words and it sounds good to me. I have enjoyed everything from the frozen microwave variety to more upscale restaurant versions. I have made them at home with cream, butter, biscuits, and pie crust, endless variations of a classic theme.

For a comforting summer meal that uses up all those lovely seasonal veggies and keeps it on the lighter side, I turn to Ellie Krieger’s recipe. It uses chicken stock, cornstarch, and skim milk for the sauce, and it turns into a velvety dream.

I basically cleaned out my vegetable drawer for this one: carrots, green beans, asparagus, green onions, potatoes, and garlic. After cooking the vegetables and making the sauce, you transfer the mixture into one large baking dish, or individual serving bowls. Then you layer on phyllo dough, another reason this is such a light recipe. I used three layers, but next time I think I might double that. It’s just so crispy and tasty! Sprinkle on a little parmesean cheese, and bake.

This is sure to be a simple, tasty recipe than even the most seasoned chicken pot pie connoisseur will enjoy.