CHICKEN PIE

6 Sheets Phyllo Dough, thawed 1 Onion, chopped 3 Tablespoons Flour 1 Teaspoon Unsalted Margarine 2 Cups Skim Milk

1 Pound Frozen Mixed Vegetables 2 Cups Cooked Chicken or Turkey Breast 1 Cup Mushrooms, sliced 1 Packet Low Sodium Instant Chicken Broth Mix 1/3 Cup Nonfat Cheddar Cheese, shredded

Preheat oven to 375°. Cover the phyllo dough with a damp towel so it doesn't dry out.Add the next 8 ingredients in a saucepan and stir constantly until the mixture boils and thickens. Remove from heat and add the cheese and stir. Pour into a 9" pie pan. Fold each phyllo dough sheet in half and place on top; spraying each one with a little bit of cookingspray. Tuck under any overlapping layers. Bake for 30 minutes until golden brown. Serve.

SERVINGS 4; CALORIES 294; FAT 4 g; PROTEIN 29 g; CARBS 35g; FIBER 4 g; CHOL 51 mg; SODIUM 334 mg; CALC 287 mg SERVING SIZE= 1/4 of Pie

Copyright © Low Cal Diner All Rights Reserved.
Updated 12/7/99