| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry, Low-fat |
6 |
Servings |
INGREDIENTS
| 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 |
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. Recipe by: Tyson
Posted to Digest eat-lf.v097.n227 by KAR <bluekat@gate.net> on Sep 09, 1997
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