Phyllo Chicken Potpie Recipe

Ingredients

• 6 cups water
• 2 cups fresh pearl onions
• 1-1/2 pounds boneless skinless chicken breasts, cubed
• 2 tablespoons canola oil, divided
• 2 medium red potatoes, peeled and chopped
• 1 cup sliced fresh mushrooms
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 3 tablespoons sherry or additional reduced-sodium chicken broth
• 3 tablespoons cornstarch
• 1/2 cup fat-free milk
• 1-1/2 teaspoons minced fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 10 sheets phyllo dough (14 inches x 9 inches)
• Refrigerated butter-flavored spray

Directions

• In a Dutch oven, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside.
• In a large skillet, cook chicken in 1 tablespoon oil over medium no longer pink; remove and keep warm. In the same pan, saute potatoes in remaining oil for 5 minutes. Add onions and mushrooms; saute 3 minutes longer. Add the broth, asparagus and sherry or additional broth. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until potatoes are tender.
• Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain chicken; add to onion mixture. Stir in the thyme, salt and pepper. Transfer to an 8-in. square baking dish coated with cooking spray.
• Stack all 10 phyllo sheets. Roll up, starting at a long side; cut into 1/2-in. strips. Place in a large bowl and toss to separate strips. Spritz with butter-flavored spray. Arrange over chicken mixture; spritz again.
• Bake, uncovered, at 425° for 10-15 minutes or until golden brown. Yield: 6 servings.

Phyllo Chicken Potpie published in Light & Tasty February/March 2006, p43