| 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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