Phyllo Chicken Potpie Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4: Whole Chicken Breast Halves Without Skin, Cut In 1/2" Pieces
1 large: Baking Potatoes, 1/4-Inch Dice
1 small: Onion, Sliced Thin
2 medium: Carrot, 1/4-Inch Dice
14 1/2 ounce: 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
Directions:
~-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
Source from luhu.jp
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
Source from luhu.jp