Lightened Up Chicken Pot Pie

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2 cups cooked cubed chicken
2 cups frozen mixed vegetables
1 cooked cubed all-purpose potato
1 (10 3/4-ounce) cans fat-free cream of mushroom soup
(10 ¾-ounce) can cream of chicken soup
¾ cup fat-free half and half
1 tablespoon chicken base
½ teaspoon curry powder
8 (12 x 17-inch) sheets thawed frozen phyllo dough
Salt, pepper, and ground sage to taste

Preheat the oven to 375°F degrees.

Combine the chicken, mixed vegetables, and potato in a large bowl. Stir in the soup and half and half until well blended. Ladle about the chicken mixture into 2-quart casserole dish. Place bowl on a baking sheet.

Stack the phyllo sheets. Roll up, starting at a long side, then cut into 1/2-inch strips. Place the strips in a large bowl tossing to separate the strips. Spray the strips with nonstick spray and arrange over the chicken mixture. Lightly spray the tops with nonstick spray. Bake until the filling is hot and the phyllo is browned, 25 – 30 minutes.

Serves six

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