*  Exported from  MasterCook  *
                           Phyllo Chicken Pot Pie
 Recipe By     : Tyson
 Serving Size  : 6    Preparation Time :0:38
 Categories    : Not Sent
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    boneless skinless chicken breasts
      1/4  tsp           seasoned salt
    1      lg            baking potato -- cubed
    1      sm            onion -- cut into thin wedges
    2      med           carrots -- diced
    1      14.5oz can    low-sodium chicken broth
      1/2  tsp           poultry seasoning
      1/8  tsp           pepper
      1/4  c             flour
      1/2  c             fat-free sour cream
    6      sheets        phyllo dough -- thawed
    2      tbsp          margarine or butter -- melted
 Preheat oven to 375°.  Rinse chicken with cold water and pat dry with
 paper towels.  Cut into 1/2-inch pieces and sprinkle with seasoned salt.
 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.
 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.  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 375° for 35-45 minutes
 or until golden brown and filling bubbles.
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