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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"
1 lg Baking Potatoes, 1/4-Inch
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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