• 6servings
  • 312calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, D, E, P
MineralsNatrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 boneless skinless chicken breasts

  3. 1/4 teaspoon seasoned salt

  4. 1 large baking potato -- cubed

  5. 1 small onion -- cut into thin

  6. -- wedges

  7. 2 medium carrots -- diced

  8. 1 14 1/2 oz can low-sodium chicken broth

  9. 1/2 teaspoon poultry seasoning

  10. 1/8 teaspoon pepper

  11. 1/4 cup flour

  12. 1/2 cup fat-free sour cream

  13. 6 sheets phyllo dough -- thawed

  14. 2 tablespoons margarine or butter -- melted

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375ø. Rinse chicken with cold water and pat dry with paper towels. Cut into 1/2-inch pieces and sprinkle with seasoned salt.

  2. Spray large nonstick skillet with cooking spray and heat over medium-high heat. Add chicken and onion and cook and stir 5-7 minutes or until chicken is no longer pink. Add potato, onion, carrot, 1/2 cup broth, poultry seasoning and pepper. Bring to a boil. Cover and cook over medium-low heat 5-6 minutes or until vegetables are tender. Meanwhile, blend flour into remaining broth. Blend broth mixture into vegetables. Cook and stir 1-2 minutes, or until thickened. Remove from heat. Stir in sour cream; set aside. On work surface, layer phyllo sheets, brushing between layers with margarine, reserving a small amount for finished pie. Fit phyllo layers into spray-coated, deep 2-quart casserole. Fill with chicken mixture. Fold edges of phyllo over filling; brush with remaining margarine. Bake at 375ø for 35-45 minutes or until golden brown and filling bubbles.


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