After a day of work, it can be tough to find time for making old dinner favorites, but these individual-size pot pies bake in no time.
| Olive oil spray | ||
| 2 | tbsp | olive oil |
| 3 | large carrots (sliced into 1/2-inch rounds) | |
| 8 | button mushrooms (quartered) | |
| 2 | ribs of celery cut in 1/2-inch pieces | |
| 1⁄2 | c | chopped turnips |
| Salt and pepper to taste | ||
| 1 | c | frozen pearl onions |
| 1⁄4 | c | all-purpose flour |
| 2 | c | cooked skinless chicken (cut into 1/2-inch cubes) |
| 1 | c | low sodium chicken broth |
| 1 1⁄2 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 1 | tbsp | minced parsley |
| 2 | tsp | minced fresh dill |
| 3 | sheet | phyllo dough |
| 1 | dash | paprika (for garnish) |
Prepare 4 ramekins (8oz) with olive oil spray and set aside. Preheat oven to 400°. In a medium skillet, heat olive oil over medium heat. Add carrots, mushrooms, celery, turnips, salt and pepper. Cook until vegetables are golden brown, about 8 minutes. Add onions and cook for 1 minute. Stir in flour and cook for another minute. Add chicken and broth. Whisk until mixture starts to boil. Remove from heat and let cool.
Stir in yogurt and add parsley, dill and more pepper to taste. For crust, layer 3 sheets of phyllo dough, spraying olive oil spray in between layers. Cut in half and stack one half on top of the other (making 6 layers). Divide chicken mixture evenly between the 4 ramekins. Cut the phyllo into 4 rounds to fit the top of each ramekin. Top the phyllo with a dusting of paprika, salt and pepper. Bake for 10-12 minutes, until phyllo is golden brown.