Phyllo Chicken Potpie



From Light & Tasty

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


SERVINGS 6
CATEGORY Lower Fat
METHOD Baked
PREP 35 min.
COOK 10 min.
TOTAL 45 min.


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 heat until juices run clear; 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 nonstick 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. Editor's Note: This recipe was tested with I Can't Believe It's Not Butter Spray.




NUTRITIONAL INFO



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