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 Go to recipes By Stonyfield American Main Dishes WinterAfter 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 Print RecipeIngredientsOlive oil spray2 Tbsp olive oil3 large carrots (sliced into 1/2-inch rounds)8 button mushrooms (quartered)2 ribs of celery cut in 1/2-inch pieces1/2 c chopped turnipsSalt and pepper to taste1 c frozen pearl onions1/4 c all-purpose flour2 c cooked skinless chicken (cut into 1/2-inch cubes)1 c low sodium chicken broth1 1/2 c Stonyfield Organic Low Fat Smooth & Creamy Plain1 Tbsp minced parsley2 tsp minced fresh dill3 sheets phyllo dough1 dash paprika (for garnish)directionsStep 1Prepare 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 2Stir 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.