Title: Phyllo Chicken Potpie
Categories: Poultry Lowfat
Yield: 6 Servings

4

Chicken breast halves without skin, cut in 1/2"

ieces pieces

1 lg Baking Potatoes -- 1/4-inch dice

1 sm Onion -- sliced tj 2 md Carrot -- 1/4-inch dice 14 1/2 oz fat-free chicken broth 1/2 ts Poultry Seasoning 1/2 ts Salt 1/8 ts Pepper 1/4 c Flour 1/2 c nonfat sour cream 6 pieces 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. Recipe by: Tyson

Posted to MM-Recipes Digest V4 #1

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