WW Chicken Pot Pie

By hmorris31

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

Preparation

Step 1

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