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Chicken Pot Pie

1 cup reduced-sodium chicken broth, defatted
3 or 4 carrots, cut into 1/2-inch chunks
1 or 2 potatoes, peeled and cut into 1/2-inch chunks
1 or 2 parsnips, cut into 1/2-inch chunks
1/2 teaspoon salt
1 cup frozen pearl onions
1 pound skinless, boneless chicken thighs, cut into 2-inch pieces
1/2 cup evaporated skimmed milk
1/4 cup flour
1/2 teaspoon dried sage
1/4 teaspoon freshly ground black pepper
2 or more 17 x 11 sheet phyllo dough, cut crosswise in half

Preheat the oven to 375 degrees. In a large saucepan, combine the
broth, carrots, potato, parsnip, and 1/4 teaspoon of the salt.
Bring to a boil over high heat, reduce to a simmer, and cover.
Cook until the potato is almost tender, about 5 minutes. Stir in
the pearl onion, peas, and chicken, return to a boil, reduce to a
simmer, and cover. Cook until the chicken is cooked through, about
5 minutes.

Meanwhile, in a small saucepan, combine the evaporated milk, flour,
sage, pepper, and remaining 1/4 teaspoon salt and stir to blend.
Bring to a boil, reduce to a simmer, and cook until the sauce has
thickened to the consistency of heavy cream, about 2 minutes. Stir
into the chicken mixture and cook for 1 minute longer.

Mound the chicken mixture into a 9-inch deep-dish pie pan. Layer
the phyllo sheets on top, overlapping the sheets at right angles,
tucking in the edges, and lightly spraying each sheet with non-stick
cooking spray. Using a small, sharp knife, cut a 3-inch X in the
center of the pie, pull back the corners, and lightly spray the
corners with non-stick cooking spray. Bake the pot pie for 15
minutes, or until the filling is heated through and the phyllo is
crisp and lightly golden.


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