Phyllo Chicken Potpie

Ready in 1 hour

Try this Phyllo Chicken Potpie recipe, or contribute your own. "Low-fat" and "Poultry" are two of the tags cooks chose for Phyllo Chicken Potpie.

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1 lg Baking Potatoes; 1/4-inch
1/4 c Flour
6 sheets phyllo dough; thawed
14 1/2 oz chicken broth
2 md Carrot; 1/4-inch dice
1 sm Onion; sliced
1/2 ts Poultry seasoning
2 tb Butter; melted
4 Chicken breast; halves
1/2 ts Salt
1/8 ts Pepper
1/2 c Non-fat sour cream

Original recipe makes 6



~-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 on Sep 09, 1997

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