Recipe - Phyllo Chicken Potpie

4 Chicken breast halves
without skin, cut in 1/2"
pieces
1 lg Baking Potatoes; 1/4inch
dice
1 small Onion; cut or sliced up tj
2 md Carrot; 1/4inch dice
14 One half ounce Fatfree chicken broth
One half teaspoon Poultry Seasoning
One half teaspoon Salt
1/8 teaspoon Pepper
One fourth cup Flour
One half cup Nonfat sour cream
6 Pieces phyllo dough; thawed
2 tablespoon Butter; melted

~Spray large nonstick skillet with Pam, add chicken and onion and cook
over medium heat for 57 minutes, stirring frequently, until chicken is no
longer pink. Add potatoes, carrots, One half cup chicken broth, and
seasonings. Bring to a boil. Cover and cook over mediumlow heat for 56
minutes or until veggies are tender. Blend flour into remaining broth and
pour into veggies, stirring to blend. Cook and stir for 12 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 spraycoated 2
quart, deep casserole. ~Fill with chicken mixture. Fold edges of phyllo
over filling; brush with remaining butter. Bake at 375 for 3540 minutes
or until golden brown and filling bubbles. Recipe by: Tyson
Posted to Digest eatlf.v097.n227 by KAR bluekat@gate.net on Sep 09, 1997