After a day of work, it can be tough to find time for making old dinner favorites, but these individual-size pot pies bake in no time.
|Olive oil spray||1/4 cup all-purpose flour|
|2 tablespoons olive oil||2 cups cooked skinless chicken, cut into 1/2-inch cubes|
|3 large carrots, sliced into 1/2-inch rounds||1 cup low-sodium chicken broth|
|8 button mushrooms, quartered||1 1/2 cups organic low-fat plain yogurt|
|2 ribs celery cut in 1/2-inch pieces||1 tablespoon minced parsley|
|1/2 cup chopped turnips||2 teaspoons minced fresh dill|
|salt and pepper to taste||3 sheets phyllo dough|
|1 cup frozen pearl onions||paprika for garnish|
Prepare 4 ramekins (8 oz each) with olive oil spray and set aside. Preheat oven to 400°F. In a medium skillet, heat olive oil over medium heat. Add carrots, mushrooms, celery, turnips, salt, and pepper. Cook until vegetables are softened, about 8 minutes. Add onions and cook for 1 minute. Stir in flour and cook for another minute. Add chicken and broth. Whisk until mixture starts to boil. Remove from heat and let cool. Stir in yogurt and add parsley, dill, and more pepper to taste. Divide chicken mixture evenly between the 4 ramekins. For crust, layer 3 sheets of phyllo dough, spraying olive oil spray in between layers. Cut in half and stack one half on top of the other (making 6 layers). Cut the phyllo into 4 rounds to fit the top of each ramekin. Top the phyllo with a dusting of paprika, salt, and pepper. Bake for 10-12 minutes, until phyllo is golden brown. Makes 4 servings.