Phyllo chicken potpie
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Phyllo chicken potpie
  Phyllo    Chicken    Pot Pie    Poultry    Low Fat  
Last updated 10/4/2011 7:52:20 PM. Recipe ID 12233. Report a problem with this recipe.
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      Title: Phyllo chicken potpie
 Categories: Poultry, Low-fat
      Yield: 6 Servings
 
      4    Whole Chicken Breast Halves
           -Without Skin, Cut In 1/2"
           -Pieces
      1 lg Baking Potatoes, 1/4-Inch
           -Dice
      1 sm Onion, Sliced Thin
      2 md Carrot, 1/4-Inch Dice
 14 1/2 oz Chicken Broth, Defatted
    1/2 ts Poultry Seasoning
    1/2 ts Salt
    1/8 ts Pepper
    1/4 c  Flour
    1/2 c  Fat-Free Sour Cream
      6    Sheets Phyllo Dough, Thawed
      2 tb Butter, Melted
 
  ~-Spray large nonstick skillet with Pam, add chicken and onion and
  cook over medium heat for 5-7 minutes, stirring frequently, until
  chicken is no longer pink. ~-Add potatoes, carrots, 1/2 cup chicken
  broth, and seasonings. Bring to a boil. Cover and cook over
  medium-low heat for 5-6 minutes or until veggies are tender. --Blend
  flour into remaining broth and pour into veggies, stirring to blend.
  Cook and stir for 1-2 minutes, or until thickened. Remove from heat
  and allow to cool. On work surface, layer phyllo sheets, brushing
  between layers with margarine, reserving a small amount for finished
  pie. Fit phyllo layers into a spray-coated 2 quart, deep casserole.
  ~-Fill with chicken mixture. Fold edges of phyllo over filling; brush
  with remaining butter. Bake at 375 for 35-40 minutes or until golden
  brown and filling bubbles. 




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Recipe ID 12233 (Apr 03, 2005)

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