Phyllo Chicken Potpie

Recipe Ingredients

4		Chicken breast halves without skin - cut in 1/2" pieces
1		Baking potatoes - 1/4-inch dice (large)
1		Onion - sliced thin (small)
2		Carrot - 1/4-inch dice (medium)
14 1/2 oz	411g	Chicken broth - defatted
1/2 teaspoon	2.5ml	Poultry seasoning
1/2 teaspoon	2.5ml	Salt
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	Butter - melted

Recipe Instructions

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.

Source:
Tyson

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