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Phyllo Chicken Pot Pie
Recipe By : Tyson
Serving Size : 6 Preparation Time :0:38
Categories : Not Sent
Amount Measure Ingredient -- Preparation Method
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4 boneless skinless chicken breasts
1/4 tsp seasoned salt
1 lg baking potato -- cubed
1 sm onion -- cut into thin wedges
2 med carrots -- diced
1 14.5oz can low-sodium chicken broth
1/2 tsp poultry seasoning
1/8 tsp pepper
1/4 c flour
1/2 c fat-free sour cream
6 sheets phyllo dough -- thawed
2 tbsp margarine or butter -- melted
Preheat oven to 375°. Rinse chicken with cold water and pat dry with
paper towels. Cut into 1/2-inch pieces and sprinkle with seasoned salt.
Spray large nonstick skillet with cooking spray and heat over
medium-high heat. Add chicken and onion and cook and stir 5-7 minutes
or until chicken is no longer pink. Add potato, onion, carrot, 1/2 cup
broth, poultry seasoning and pepper. Bring to a boil. Cover and cook
over medium-low heat 5-6 minutes or until vegetables are tender.
Meanwhile, blend flour into remaining broth. Blend broth mixture into
vegetables. Cook and stir 1-2 minutes, or until thickened. Remove from
heat. Stir in sour cream; set aside. On work surface, layer phyllo
sheets, brushing between layers with margarine, reserving a small amount
for finished pie. Fit phyllo layers into spray-coated, deep 2-quart
casserole. Fill with chicken mixture. Fold edges of phyllo over
filling; brush with remaining margarine. Bake at 375° for 35-45 minutes
or until golden brown and filling bubbles.
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