Ingredients:
1 cup reduced-sodium chicken broth, defatted
3 carrots, cut into chunks
1 potatoes, peeled and cut into chunks
1 parsnips, cut into chunks
1/2 teaspoon salt
1 cup frozen pearl onions
1 cup frozen peas
1 lb boneless skinless chicken, cut into chunks
1/2 cup evaporated skim milk
1/4 cup flour
1/2 teaspoon sage
1/4 teaspoon pepper
2 sheets phyllo dough, cut crosswise in half ( 17×11 inch)
Directions:
In a pan combine broth carrots potato parsnip and 1/4 t salt bring to boil then simmer and cover cook until vegies are tender about 5 minutes add onions peas and chicken boil and then simmer again cover cook about 5 minutes untill chicken is cooked In another pan combine the milk flour sage pepper and remaining salt stir to blend bring to boil then simmer cook until thickened like heavy cream about 2 minutes stir in the chicken mixture cook 1 minute longer Place chicken mixture into a 9 inch deep dish pie pan layer the phyllo sheets on top overlapping the sheets from left to right then up and down making sure all chicken mixture is covered tucking in the edges lightly spray each sheet with nonstick cooking spray with knife cut a 3-inch x in the middle of the pie pull back the corners spray the corners Bake 375 for 15 minutes or until hot and dough is crisp and light brown.
Servings: 4
Time preparation: 25 min.
Time total: 55 min.