Chicken Pot Pie

Recipe found in Parents magazine, March 2010

• Ready In: 40 mins
• Serves: 8
• Yields: 1 pot pie

Ingredients

• 2  cups  frozen mixed vegetables
• 1⁄4 cup onion (chopped)
• 1  garlic clove, mined
• 1 1⁄2 cups low sodium chicken broth
• 1⁄2 lb chicken breast, cubed
• 2  tablespoons cornstarch
• 1⁄2 cup skim milk
• 3 (14 inch)  9-inch sheets whole-wheat phyllo dough (found in freezer section)

Directions

1. Preheat oven to 400.
2. Combine vegetables, onions, garlic and broth in a 3-quart saucepan; cook for 2 minutes. Add chicken; cook for 7 to 8 minutes, until cooked through. Whisk cornstarch into milk; add to saucepan. Cook and stir until thickened and bubbly.
3. Meanwhile stack the phyllo sheets, coating each with nonstick spray. Use a round cutter to cut phyllo the same size as the top of the ramekins.
4. Divide the mixture amount 8 ramekins. Top with phyllo rounds and bake 15 minutes or until golden.