Phyllo chicken potpie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Whole Chicken Breast Halves Without Skin, Cut In 1/2\" Pieces | |
| 1 | large | Baking Potatoes, 1/4-Inch Dice |
| 1 | small | Onion, Sliced Thin |
| 2 | mediums | Carrot, 1/4-Inch Dice |
| 14½ | ounce | Chicken Broth, Defatted |
| ½ | teaspoon | Poultry Seasoning |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ¼ | cup | Flour |
| ½ | cup | Fat-Free Sour Cream |
| 6 | Sheets Phyllo Dough, Thawed | |
| 2 | tablespoons | Butter, Melted |
Directions
~-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, ½ 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. Recipe by: Tyson