Recipe: Phyllo Chicken Potpie

Phyllo Chicken Potpie
Source: Tyson
Yield: 6 servings

4 whole chicken breast halves, without skin, cut in 1/2-inch pieces
1 large baking potato, 1/4-inch dice
1 small onion, sliced thin
2 medium carrots, 1/4-inch dice
14 1/2 oz chicken broth, defatted
1/2 tsp poultry seasoning
1/2 tsp salt
1/8 tsp pepper
1/4 cup flour
1/2 cup fat-free sour cream
6 sheets phyllo dough, thawed
2 tbsp 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.