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

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