Chicken pot pie~

4 servings

Ingredients

Quantity Ingredient
1 cup Reduced sodium chicken broth defatted
3 Carrots -- cut in 1/2\" chunks
1 Peeled Potato -- cut in 1/2\" chunks
1 Parsnip -- cut in 1/2\" chunks
½ teaspoon Salt -- divided
1 cup Frozen pearl onions
1 cup Frozen peas
1 pounds Skinless boneless chicken thighs -- cut in 2\" pieces
½ cup Evaporated skim milk
¼ cup Flour
½ teaspoon Dried sage
¼ teaspoon Freshly ground black pepper
2 17x11-inch Sheets filo dough, cut crosswise in half
Nonstick cooking spray

Directions

Prep. Time: 30 minutes Total time: 50 minutes Preheat oven to 325~. In a large saucepan, combine the broth, carrots, potato, parsnip and ¼ tsp. salt. Bring to a boil over high heat, reduce to a simmer, cover, and cook until potato is almost tender, about 5 minutes. Stir in pearl onions, peas and chicken, return to a boil, reduce to a simmer, cover and cook until the chicken is cooked through, about 5 minutes. In another large saucepan, combine the evaporated skim milk, flour, sage, remaining ¼ tsp salt and pepper.

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 in chicken mixture and cook for 1 minute longer. Spoon chicken mixture into a 9-inch deep-dish pie pan. Layer filo sheets on top, overlapping the sheets at right angles, tucking in edges and lightly spraying each layer with nonstick cooking spray. Cut a 3-inch X in the center of pie, pull back the corners and lightly spray the corners with nonstick cooking spray. Bake pot pie for 10 to 15 minutes or until filling is heated through and the filo is crisp and lightly golden. Serves 4.

Per serving: Calories 337; fat 6 g (16%); sat fat 1 g; carbohydrate 40 g; protein 31 g; cholesterol 95 mg; sodium 682 mg.

Typed for you by Marjorie Scofield 9/28/95 Recipe By : Great Taste - Low Fat Chicken from Time Life From: Marjorie Scofield Date: 09-28-95 (22:11) (160) Fido: Recipes

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