Phyllo Chicken Potpie

Name: Phyllo Chicken Potpie
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 6 servings.
Cuisine: Mediterranean
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

TOTAL TIME: Prep: 35 min. Bake: 10 min. YIELD: 6 servings.

Ribbons of buttery phyllo dough provide a crispy topping for this impressive entree. Pearl onions, mushrooms, asparagus and chicken are treated to a creamy sauce that our home economists flavored with thyme and sherry.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Bake, uncovered, at 425° for 10-15 minutes or until golden brown.

Nutrition Facts

1 cup: 325 calories, 8g fat (1g saturated fat), 63mg cholesterol, 542mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.