From Paulette Vickery's Recipe Collection

WW: CHICKEN POT PIE

main dish, poultry

4 each chicken breasts, 4oz
2 cup water
1/2 cup dry white wine
2 each chicken boullion cubes
2 each carrots, chopped
1 cup peas
2 tablespoon olive oil
1 each onion, chopped
3 tablespoon flour
5 oz skim canned milk
1 can corn, drained
6 each pieces phyllo dough

Place chicken, water, wine, and bouillon cubes in a medium pan. Bring to a boil, reduce heat, and simmer, uncovered for 15 minutes. Remove from heat and cool. Set aside 1 cup of broth, and dice chicken. Preheat oven to 400 degrees. Coat a deep 8 inch pie plate with cooking spray. Microwave carots and peas for 2 minutes, drain. Heat oil in a medium non-stick pan, add onion, and cook until tender. Stir in flour and cook over low heat for 2 minutes. Remove pan from heat, and stir in milk, and reserved broth. Return to heat and cook, stirring constantly, until mixture boils and thickens. Add carrots, peas, chicken, and corn. Pour chicken filling into the prepared pie plate. Layer the sheets of dough over the pie, trim edges, and press down firmly to seal crust. Lightly coat crust with cooking spray. Bake for 10 minutes. Reduce heat to 350degrees, and continue baking for an additional 20 minutes, or until golden brown. Per serving: 5 points, calories 276.2, protein 11.5 G, fat 6.9 G, saturated fat 1.4 G, carbohydrate 38.1 G, fiber 4.8 G, cholesterol 16.3 MG, iron 1.7 MG, sodium 727.0 MG, calcium 96.0 MG.

Yield: 6 servings





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