An excellent way to use up leftover chicken or turkey meat. The recipe uses phyllo instead of a carb-dense and high-fat pie crust, which significantly reduces the amount of calories.
YIELD
8 servingsPREP
25 minCOOK
35 minREADY
60 minIngredients
Directions
Preheat oven to 375?.
Rinse chicken with cold water and pat dry with paper towels.
Cut into ½-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, ½ cup broth, poultry seasoning and pepper.
Bring to a boil.
Cover and cook over medium-low heat 5 to 6 minutes or until vegetables are tender.
Meanwhile, blend flour into remaining broth.
Blend broth mixture into vegetables.
Cook and stir 1 to 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 to 45 minutes or until golden brown and filling bubbles.
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