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2 Chicken Breasts, Cubed
1 large Potato, Diced
1 small Onion, Sliced (thinly)
2 medium Carrot, Diced
14½ ounce Chicken Broth
½ teaspoon Seasoning
½ teaspoon Salt
1 dash Pepper
4 tablespoon Flour
½ cup Sour Cream
6 Filo, layers
2 tablespoon Butter, Melted
Spray large nonstick skillet with oil, add chicken and onion and cook 5-7 mins, stirring frequently, until chicken is no longer pink. Add potatoes, carrots, 1/2 c chicken broth, and seasonings. Bring to a boil. Cover and cook on low heat 5 mins until vegetables are tender. Blend flour into remaining broth and stir in to blend. Stir 1-2 mins, or until thickened. Cool.
On work surface, layer filo sheets, brushing between layers with butter, reserving a small amount for finished pie. Fit filo layers into a sprayed deep casserole. Fill with chicken mixture. Fold edges of filo over filling; brush with remaining butter. Bake at 375 40 mins or until golden brown and filling bubbles.
1 large Potato, Diced
1 small Onion, Sliced (thinly)
2 medium Carrot, Diced
14½ ounce Chicken Broth
½ teaspoon Seasoning
½ teaspoon Salt
1 dash Pepper
4 tablespoon Flour
½ cup Sour Cream
6 Filo, layers
2 tablespoon Butter, Melted
Spray large nonstick skillet with oil, add chicken and onion and cook 5-7 mins, stirring frequently, until chicken is no longer pink. Add potatoes, carrots, 1/2 c chicken broth, and seasonings. Bring to a boil. Cover and cook on low heat 5 mins until vegetables are tender. Blend flour into remaining broth and stir in to blend. Stir 1-2 mins, or until thickened. Cool.
On work surface, layer filo sheets, brushing between layers with butter, reserving a small amount for finished pie. Fit filo layers into a sprayed deep casserole. Fill with chicken mixture. Fold edges of filo over filling; brush with remaining butter. Bake at 375 40 mins or until golden brown and filling bubbles.