Filo Chicken Pot Pie

Preheat oven to 375 degrees. In a separate pan saute the chicken in white wine and olive oil. In a medium sauce pan combine chicken broth, carrots, potatoes, parsnip and 1/4 teaspoon of salt. Bring to boil, reduce to simmer, cover and cook for 10 minutes. Stir in the pearl onions, peas, and cooked chicken; bring to boil, reduce to simmer, cover and cook for an additional 5 minutes. In a large sauce pan combine evaporated skimmed milk, flour, sage, 1/4 teaspoon salt and pepper. Bring to boil, reduce to simmer, and cook until the sauce has thicken to the consistency of heavy cream. Stir in the chicken/vegetable mixture and cook for about 2 minutes. Coat bottom of 9" (deep dish) pie pan with non-stick spray. Place two sheets of filo dough on top of spray. Spoon the chicken/vegetable mixture into the pie pan. Place two sheets of phyllo dough on top of the mixture, overlapping the sheets as necessary to cover pie. Tuck the edges of the dough into the pie pan and spray the top of the pie/dough with non-stick cooking spray. Cut a 3" "X" in the middle of the pie and pull back the edges of the dough exposing a small amount of the inside mixture. Bake the pot pie for 10 to 15 minutes, or until the dough is lightly golden. Per Serving (excluding unknown items): 258 Calories; 3g Fat (10.6% calories from fat); 24g Protein; 27g Carbohydrate; 5g Dietary Fiber; 45mg Cholesterol; 487mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 0 Fat.