After a day of work, it can be tough to find time for making old dinner favorites, but these individual-size chicken pot pies with yogurt bake in no time.

Chicken Pot Pie

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By Stonyfield

After a day of work, it can be tough to find time for making old dinner favorites, but these individual-size chicken pot pies with yogurt bake in no time.

Ready In: 45 minutes

Level: Easy

Prep: 15 minutes

Cook: 30 minutes

Yields: 4 Servings

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Ingredients

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 Smooth & Creamy Plain
1 Tbsp minced parsley
2 tsp minced fresh dill
3 sheets phyllo dough
1 dash paprika (for garnish)

directions

Step 1

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.

Step 2

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.