Chicken Potpie

1. Preheat oven to 425°F.
2. Sprinkle thyme and ¼ teaspoon each salt and pepper evenly over chicken. Lightly coat 12-inch skillet with olive oil spray; heat on medium-high. Add chicken in single layer and cook 3 minutes or until lightly browned, turning pieces over once halfway through cooking; transfer to plate.
3. To same skillet, add onion and ¼ cup chicken broth. Cook 5 minutes or until browned, stirring and scraping up browned bits from bottom of pan. Add garlic and cook 1 minute, stirring. Stir in parsnips, carrots, and celery, then add remaining 1½ cups chicken broth.Heat to boiling on high. Cover, and reduce heat to maintain simmer. Cook 10 minutes or until vegetables are tender-crisp.
4. While vegetables cook, place 1 phyllo sheet on work surface; spray lightly with olive oil spray. Top with another sheet. Repeat with remaining phyllo sheets and olive oil spray, lightly coating top sheet with spray.
5. In small bowl, stir cornstarch into water to dissolve; stir into vegetable mixture and simmer 2 minutes or until thickened, stirring occasionally. Stir in peas, chopped parsley, reserved chicken, and remaining ½ teaspoon salt and ¼ teaspoon pepper. Heat to simmering, then transfer to 13″ by 9″ by 2″ baking dish. Center phyllo on top, tucking in edges if necessary; cut five slits in phyllo.
6. Bake 15 minutes or until phyllo is golden brown. To serve, use a serrated knife to slice through pastry, then scoop into bowls.

Reprinted with permission from 400 Calorie: Comfort Food by Good Housekeeping. Hearst, 2013.