Chicken Pot Pie
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|
|3||large carrots (sliced into 1/2-inch rounds)|
|8||button mushrooms (quartered)|
|2||ribs of celery cut in 1/2-inch pieces|
|Salt and pepper to taste|
|1||c||frozen pearl onions|
|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|
|2||tsp||minced fresh dill|
|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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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