Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              whole  chicken breast halves without skin -- cut in 1/2" pieces
  1              large  baking potatoes -- 1/4-inch dice
  1              small  onion -- sliced thin
  2             medium  carrot -- 1/4-inch dice
  14 1/2        ounces  chicken broth -- defatted
     1/2      teaspoon  poultry seasoning
     1/2      teaspoon  salt
     1/8      teaspoon  pepper
     1/4           cup  flour
     1/2           cup  fat-free sour cream
  6             sheets  phyllo dough -- thawed
  2        tablespoons  butter -- melted

Preparation:

- --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.

Nutritional Information:

262 Calories (kcal); 6g Total Fat; (26% calories from fat); 24g Protein; 17g Carbohydrate; 58mg Cholesterol; 603mg Sodium