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Phyllo Chicken Potpie
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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Potpie 16