Hello Sparkfamily! We are having homemade chicken pot pie for dinner and I would like to share with you! Take a look!
2 tsp canola oil
1 cup finely chopped onions
1/4 tsp dried thyme
1/2 tsp dried oregano
1 cup fat-free, low-sodium chicken broth
3/4 cup fat-free milk
1/4 cup cornstarch
2 cups frozen mixed vegetables
1 1/2 cups cooked chicken breast, shredded
8 sheets phyllo dough, defrosted
Preheat oven to 400 F.
Heat oil in a large nonstick skillet over medium heat.
Add onions and cook until softened, about 2-3 minutes. Stir in herbs.
Pour chicken broth and milk into skillet and bring to a boil. Turn down heat to a simmer.
Combine 1/4 cup of cornstarch with 1/4 cup water and add to pan.
Stir in chicken and mixed vegetables, and cook for 3-4 minutes.
Divide filling among 4 10-ounce custard cups or ramekins.
Spray phyllo sheets with cooking spray and make two stacks of four sheets. Cut each stack in half down the middle, and layer each of the four halves over the ramekins. Crimp or tuck the edges to fit.
Place the pies on a baking sheet and bake for 20 minutes, until the tops are golden and the filling is bubbly. Enjoy!
Have a healthy day and do not forget your water! Hugs, Rose:)