Phyllo Chicken Pot Pie

Recipe Ingredients

4		Boneless skinless chicken breasts
1/4 teaspoon	1.3ml	Seasoned salt
1 teaspoon	5ml	Baking potato - cubed (large)
1 teaspoon	5ml	Onion - cut into thin (small) wedges
2		Carrots - diced (medium)
1		Low-sodium chicken broth
1/2 teaspoon	2.5ml	Poultry seasoning
1/8 teaspoon	0.6ml	Pepper
1/4 cup	15g / 0.5oz	Flour
1/2 cup	118ml	Fat-free sour cream
6		Phyllo dough - thawed
2 tablespoons	30ml	Margarine or butter - melted

Recipe Instructions

Preheat oven to 375ø. 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 375F for 35-45 minutes or until golden brown and filling bubbles.

Source:
Tyson

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