WW Chicken Pot Pie

WW Chicken Pot Pie
WW Chicken Pot Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Lb uncooked boneless skinless chicken breast

  • 2

    oz Mineral water

  • 1/2

    Cup table wine, dry white

  • 2

    Cubes chicken bouillon, crumbled

  • 2

    Medium uncooked carrots, chopped

  • 1

    Cup frozen green peas

  • 2

    Tsp olive oil

  • 1

    Medium uncooked onion, chopped

  • 3

    Tbsp all purpose flour

  • 5

    oz Fat free evaporated milk

  • 15 1/4

    oz Canned white corn, drained

  • 6

    Sheets phyllo dough

Directions

Place chicken, water, wine, and bouillon cubes in a medium pan Bring to a boil, lower heat and cook gently, uncovered, 15 minutes Remove from heat and allow to cool Set aside 1 cup broth and chop chicken into chunks Pre-heat oven to 400 Coat a deep 8" pie dish with cooking spray Microwave carrots and peas for 2 minutes, drain Heat oil in a medium non-stick pan, add onions and cook until soft Stir in flour and cook over low heat for 2 minutes Remove from pan and stir in milk and reserved broth Return to heat and cook, stirring until mixture boils and thickens Add carrots, peas, chicken and corn Pour chicken into prepared dish Layer sheets of phyllo over pie, trim edges, and press down firmly to seal Lightly coat with cooking spray Bake 10 minutes, lower temp to 350 and bake until golden brown, about 20 minutes

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