Name: Chicken Pot Pie
Prep time: 20 min
Cook time: 22 min
Total time: 77 min
Ingredients: 4 teaspoons olive oil; ¾ teaspoon salt; ½ teaspoon black pepper; 1 ½ pounds boneless, skinless chicken breasts, cut into bite-size pieces; 1 cup chopped onion; ¾ cup chopped celery; 2 cloves garlic, finely chopped; ⅓ cup all-purpose flour; 1 can (14-1/2 ounces) fat-free chicken broth; 1 ½ cups low-fat (1%) milk; 2 red skinned potatoes, cut into 1/2-inch pieces; 1 ½ cups baby carrots, quartered; ½ pound green beans, chopped; 2 tablespoons chopped parsley; 1 teaspoon rubbed sage; 4 sheets frozen phyllo dough, thawed; ¼ cup grated Parmesan cheese

Directions

Step 1

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

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Step 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.
Step 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.
Step 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.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

341 calories; fat 8g; cholesterol 75mg; saturated fat 2g; carbohydrates 32g; insoluble fiber 3g; protein 35g; sodium 711mg.

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts