dinner

Flaky Chicken Pie

10 Mins

6 Servings

Ingredients

6 Fresh Boneless Skinless Chicken Breasts

1/4 teaspoon seasoned salt

1 can reduced-sodium chicken broth

1 small onion, cut into thin wedges

1 large baking potato, 1/2-inch cubes

2 medium carrots, diced 1/4-inch

1/2 teaspoon poultry seasoning

1/8 teaspoon pepper

1/4 cup flour

1/2 cup fat-free sour cream

6 sheets phyllo dough, thawed according to package directions

2 tablespoons margarine, melted

A mixture of tender chicken, warm potato, and simmered carrots, set inside thin layers of phyllo dough, and baked to a golden brown crust.

Directions

1. Preheat oven to 375°F. Cut chicken into 1/2-inch pieces and sprinkle with seasoned salt.

2. Spray large nonstick skillet with cooking spray; heat over medium-high. Add chicken and onion. Cook, stirring, 5 to 7 minutes or until chicken is no longer pink. Add potato, carrot, 1/2 cup broth, poultry seasoning and pepper. Bring to a boil. Cover and cook over medium-low heat 5 or 6 minutes or until vegetables are tender and chicken is done (internal temp 170°F).

3. Meanwhile, whisk flour into remaining broth; add to chicken and vegetables. Cook and stir 1 to 2 minutes or until thickened. Remove from heat; set aside.

4. On a work surface, layer sheets of phyllo, brushing between layers with melted margarine, reserving a small amount for finishing. Spray a deep 2-quart casserole with nonstick cooking spray. Fit phyllo layers into casserole. Stir sour cream into chicken mixture, then spoon into pastry. Fold edges of phyllo over filling; brush with remaining margarine.

5. Bake 35 to 45 minutes or until filling is hot and crust is golden brown.