1 lb of uncooked boneless, skinless chicken breast
2 cups of water
1/2 cup dry white wine
2 chicken bouillion cube - crumbled
2 medium carrots - chopped
1 cup of frozen green peas
2 teaspoons of olive oil
1 medium onion - chopped
5 oz of fat free evaporated milk
3 tablespoons of all purpose flour
15 1/4 oz canned white corn - drained
6 sheets of phyllo dough
Instructions
Place chicken, water, wine, and bouillon cubes in a medium pan and bring to a boil. Lower heat and cook gently, uncovered 15 minutes. Remove from heat and allow to cool. Set aside one cup of broth and chop chicken into chunks.
Preheat oven to 400 degrees. Coat a deep 8 inch pie dish with cooking spray. Microwave carrots and peas for two minutes and drain. heat oil in a medium nonstick pan, add onions and cook until soft. Stir in flour and cook over low heat for two minutes.
Remove pan from heat and stir in milk and reserved broth. Return to heat and cook, stirring, until mixture boils and thickens. Add carrots, peas, chicken, and corn.
Pour chicken into prepared dish. Layer sheets of phyllo over pie, trip edges, and press down firmly to seal. Lightly coat with cooking spray. Bake for 10 minutes, lower temperature to 350 degrees and bake until golden brown, about 20 minutes more.
Serving
Suggestions
Serve Warm
Originally Submitted
10/19/2008
0 Out of 5 from
0 reviews
You can add this Chicken Pot Pie recipe to your own private DesktopCookbook.