Preparation / Directions:
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.