4 Chicken breast halves
-without skin, cut in 1/2″
-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.
Yields
6 Servings