Phyllo Chicken Pot Pie (#2278)

Serves
Ready
8
1
Hours
Prep
Cook
25
Minutes
35
Minutes
Categories
Chicken Main Low Fat
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Ingredients

  • 4 Chicken Breast Halves (Boneless Skinless)
  • 1/4 tsp Seasoned Salt
  • 1 large Russet Potatoes cubed
  • 1 small Onions cut into thin wedges
  • 2 medium Carrots diced
  • 14.5 oz Low Salt Chicken Broth
  • 1/2 tsp Poultry Seasoning
  • 1/8 tsp Black Pepper
  • 1/4 cup All-Purpose Flour
  • 1/2 cup Non-Fat Sour Cream
  • 6 sheets Phyllo (Filo) Pastry Sheets thawed
  • 2 tablespoons Margarine or butter, melted

Directions

  1. Preheat oven to 375?.
  2. Rinse chicken with cold water and pat dry with paper towels.
  3. Cut into 1/2-inch pieces and sprinkle with seasoned salt.
  4. Spray large nonstick skillet with cooking spray and heat over medium-high heat.
  5. Add chicken and onion and cook and stir 5 -7 minutes or until chicken is no longer pink.
  6. Add potato, onion, carrot, 1/2 cup broth, poultry seasoning and pepper.
  7. Bring to a boil.
  8. Cover and cook over medium-low heat 5 to 6 minutes or until vegetables are tender.
  9. Meanwhile, blend flour into remaining broth.
  10. Blend broth mixture into vegetables.
  11. Cook and stir 1 to 2 minutes, or until thickened.
  12. Remove from heat.
  13. Stir in sour cream; set aside.
  14. On work surface, layer phyllo sheets, brushing between layers with margarine, reserving a small amount for finished pie.
  15. Fit phyllo layers into spray-coated, deep 2- quart casserole.
  16. Fill with chicken mixture.
  17. Fold edges of phyllo over filling; brush with remaining margarine.
  18. Bake at 375? For 35 to 45 minutes or until golden brown and filling bubbles.
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