Ingredients Jump to Instructions ↓

  1. 4 Boneless skinless chicken breasts

  2. 1/4 teaspoon 1 1/3ml Seasoned salt

  3. 1 teaspoon 5ml Baking potato - cubed (large)

  4. 1 teaspoon 5ml Onion - cut into thin (small) wedges

  5. 2 Carrots - diced (medium)

  6. 1 Low-sodium chicken broth

  7. 1/2 teaspoon 2 1/2ml Poultry seasoning

  8. 1/8 teaspoon 0.6ml Pepper

  9. 1/4 cup 15g / 1/2oz Flour

  10. 1/2 cup 118ml Fat-free sour cream

  11. 6 Phyllo dough - thawed

  12. 2 tablespoons 30ml 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.

  3. 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.

  4. 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 375F for 35-45 minutes or until golden brown and filling bubbles.


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