Ingredients
4 whole chicken breast halves without, skin, cut in 1/2 p
1 large baking potatoes, 1/4-inch dice
1 small onion, sliced thin
2 medium carrot, 1/4-inch dice
14 1/2 oz chicken broth, defatted
1/2 tsp poultry seasoning
1/2 tsp salt
1/8 tsp pepper
1/4 cup flour
1/2 cup fat-free sour cream
6 sheets phyllo dough, thawed
2 tbsp butter, melted
Directions
~-Spray large nonstick skillet with Pam, add chicken and onion and
cook over medium heat for 5-7 minutes, stirring frequently, until
chicken is no longer pink. ~-Add potatoes, carrots, 1/2 cup chicken
broth, and seasonings. Bring to a boil. Cover and cook over
medium-low heat for 5-6 minutes or until veggies are tender. --Blend
flour into remaining broth and pour into veggies, stirring to blend.
Cook and stir for 1-2 minutes, or until thickened. Remove from heat
and allow to cool. On work surface, layer phyllo sheets, brushing
between layers with margarine, reserving a small amount for finished
pie. Fit phyllo layers into a spray-coated 2 quart, deep casserole.
~-Fill with chicken mixture. Fold edges of phyllo over filling; brush
with remaining butter. Bake at 375 for 35-40 minutes or until golden
brown and filling bubbles. Recipe by: Tyson
Servings: 6 servings
Phyllo Chicken Potpie Recipe brought to you by Recipe Ideas
Categories: Casserole; Chicken; Pie; Poultry
The History of Recipes
It is possible to read the history of meal recipes back into antiquity, in fact as far back as the Egypt of the Pharoahs, and possibly even further than that. In practice though, sadly, these old recipes were just primitive hieroglyphic recipes for preparing meals.
In fact, the most ancient recipe discovered, according to experts in ancient history is a collection of ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Later on, in The time of the roman empire 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes cooked by the Romans. In his publication, he tells us how the meals were divided into appetizers, entrees and desserts, something we still use today. Additionally, he informs us how the chefs of Roman times used a wide range of herbs and spices, including some familiar names such as basil, fennel and dill. Later, in the fifteenth century, the Crusaders brought back a variety of foods and spices from the holy lands, such as parsley and basil. The introduction of these new tastes created an outbreak in books on cookery, most of which are now in academic collections. The arrival of television brought us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access thousands of recipes just like those on our web site. |
We hope you enjoy this Phyllo Chicken Potpie recipe.
