Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     boneless skinless chicken breasts
     1/4      teaspoon  seasoned salt
  1              large  baking potato -- cubed
  1              small  onion -- cut into thin
                        -- wedges
  2             medium  carrots -- diced
  1        14.5 oz can  low-sodium chicken broth
     1/2      teaspoon  poultry seasoning
     1/8      teaspoon  pepper
     1/4           cup  flour
     1/2           cup  fat-free sour cream
  6             sheets  phyllo dough -- thawed
  2        tablespoons  margarine or butter -- melted

Preparation:

Preheat oven to 375ø. Rinse chicken with cold water and pat dry with paper towels. Cut into 1/2-inch pieces and sprinkle with seasoned salt. Spray large nonstick skillet with cooking spray and heat over medium-high heat. Add chicken and onion and cook and stir 5-7 minutes or until chicken is no longer pink. Add potato, onion, carrot, 1/2 cup broth, poultry seasoning and pepper. Bring to a boil. Cover and cook over medium-low heat 5-6 minutes or until vegetables are tender. Meanwhile, blend flour into remaining broth. Blend broth mixture into vegetables. Cook and stir 1-2 minutes, or until thickened. Remove from heat. Stir in sour cream; set aside. On work surface, layer phyllo sheets, brushing between layers with margarine, reserving a small amount for finished pie. Fit phyllo layers into spray-coated, deep 2-quart casserole. Fill with chicken mixture. Fold edges of phyllo over filling; brush with remaining margarine. Bake at 375ø for 35-45 minutes or until golden brown and filling bubbles.

Nutritional Information:

312 Calories (kcal); 4g Total Fat; (12% calories from fat); 44g Protein; 17g Carbohydrate; 93mg Cholesterol; 287mg Sodium