Chicken Pot Pie

Servings Per Recipe 6 servings

• Amount Per Serving
• Calories 341
• Total Fat (g) 8
• Saturated Fat (g) 2
• Cholesterol (mg) 75
• Sodium (mg) 711
• Carbohydrate (g) 32
• Fiber (g) 3
• Protein (g) 35

Percent Daily Values are based on a 2,000 calorie diet

• 4  teaspoons olive oil
• 3/4  teaspoon salt
• 1/2  teaspoon black pepper
• 1-1/2  pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 1  cup chopped onion
• 3/4  cup chopped celery
• 2  cloves garlic, finely chopped
• 1/3  cup all-purpose flour
• 1  can (14-1/2 ounces) fat-free chicken broth
• 1-1/2  cups low-fat (1%) milk
• 2  medium-size red skinned potatoes, cut into 1/2-inch pieces
• 1-1/2  cups baby carrots, quartered
• 1/2  pound green beans, chopped
• 2  tablespoons chopped parsley
• 1  teaspoon rubbed sage
• 4  sheets frozen phyllo dough, thawed
• 1/4  cup grated Parmesan cheese

1. Heat oven to 350°F. Coat a 3-quart baking dish with nonstick cooking spray.

2. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook 8 minutes, turning halfway through cooking time. Transfer to a plate.

3. Add remaining oil, onion and celery; cook 3 minutes. Stir in garlic and flour and cook, stirring constantly, 1 minute. Gradually stir in broth and milk. Cook, stirring, until mixture comes to a boil.

4. Add potatoes, carrots, green beans, remaining salt and pepper. Cover; cook on medium-low, stirring occasionally, 10 minutes. Stir in chicken, parsley and sage. Spoon into prepared baking dish.

5. Unroll phyllo. Place 1 sheet on top of chicken mixture; lightly coat with cooking spray. Sprinkle with 1 tablespoon of the cheese. Repeat layering. Tuck edges of phyllo inside rim of baking dish.

6. Place baking dish on a baking sheet; bake at 350°F for 35 to 40 minutes or until filling is bubbly. Let stand 10 minutes.