Healthier Chicken Pot Pie

• 2 cups Chicken Broth
• 2 cups Frozen Vegetables
• 1/4 teaspoons Minced Garlic
• 1/4 teaspoons Black Pepper
• 1/4 teaspoons Poultry Seasoning
• 1- 1/2 cup Cooked Chicken, Cut Into Chunks
• 4 teaspoons Cornstarch
• 1/4 cups Water
• 12 whole Sheets Of Phyllo Dough
• 1 Egg, Beaten

1. Preheat oven to 350 F.
2. Combine chicken broth, frozen vegetables, garlic and spices in a saucepan over medium heat.
3. Bring to a boil, add chicken and reduce heat to a simmer.
4. Simmer for 10-15 minutes.
5. In a small bowl or cup combine cornstarch and water.
6. Slowly add this into the chicken mixture in the saucepan.
7. Bring back to a boil, stirring occasionally as the mixture thickens.
8. Once thickened, remove from heat.
9. Spray an 8 x 8 casserole dish with cooking spray.
10. Pour the chicken mixture into the pan.
11. Place 12 sheets of phyllo dough over the chicken mixture.
12. Fold the edges over to form a ridge or edge around the dish.
13. Brush the beaten egg over the top of the dough.
14. Place in the oven and bake for 30 minutes or until golden brown.
15. Remove from oven and let this cool slightly before serving.
16. Makes 6 servings.

chicken broth, frozen vegetables, garlic, black pepper, poultry seasoning, chicken, cornstarch, water, dough, egg

Taken from tastykitchen.com/recipes/main-courses/healthier-chicken-pot-pie/ (may not work)