Lower Fat Chicken Pot Pie With Phyllo

This is my adaptation of recipe #190850. the servings here are very generous! i actually like to make this for 1 serving, using individual sized casserole dishes. if you are a single or 2 person household, individual serving casserole dishes are a must! if you have not worked with phyllo before...see note below. i calculated my recipe to be around 400 calories per serving...

Steps

Pre-heat oven to 350 degrees f.

Coat a round casserole dish with non-stick cooking spray.

In a large non-stick skillet , add tsp olive oil and heat over medium heat.

Add the chicken pieces , seasoning with salt and pepper.

Cook through until no longer pink.

Remove to a plate.

Add remaining oil , onion , garlic , and celery to skillet.

Cook 3 minutes.

Stir in flour and cook 1 minute , stirring constantly.

Gradually stir in broth and half-and-half.

Cook , stirring until mixture comes to a slight boil.

Add frozen vegetables , salt and pepper to taste.

Cover and cook on medium / low , simmering and stirring occasionally , about 10 minutes.

Stir in chicken , parsley , and sage.

Remove from heat and keep warm.

Unroll phyllo.

Remove 2 sheets to the counter and spray them lightly with cooking spray.

Place them in the bottom of the casserole dish so they cross each other , and run up the sides.

Spoon the chicken mixture into the casserole dish.

Sprinkle with parmesan cheese.

Ingredients

boneless skinless chicken breasts, phyllo dough, frozen mixed vegetables, onion, celery, fat-free chicken broth, white whole wheat flour, fat-free half-and-half, olive oil, garlic cloves, parsley, rubbed sage, parmesan cheese, nonstick cooking spray, salt, pepper