Family Circle's Lean Chicken/Turkey Pot Pie

Ingredients

• 4 teaspoons olive oil
• 34 teaspoon salt
• 12 teaspoon black pepper
• 1 12 lbs boneless skinless chicken breasts
• cut into bite size pieces
• 1 cup chopped onion
• 34 cup chopped celery
• 2 garlic cloves
• finely chopped
• 13 cup all-purpose flour
• 1 (14 1/2 ounce) can fat-free chicken broth
• 1 12 cups 1% low-fat milk
• 2 medium red potatoes
• cut into 1/2-inch pieces
• 1 12 cups baby carrots
• quartered
• 12 lb green beans
• chopped
• 2 tablespoons chopped parsley
• 1 teaspoon rubbed sage
• 4 sheets frozen phyllo dough
• thawed
• 14 cup grated parmesan cheese

Instructions

1. Heat oven to 350F Coat a 3-quart baking dish with nonstick cooking spray.
2. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat.
3. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
4. Cook 8 minutes, turning halfway through cooking time.
5. Transfer to a plate.
6. Add remaining oil, onion and celery; cook 3 minutes.
7. Stir in garlic, and flour and cook, stirring constantly, 1 minute.
8. Gradually stir in broth and milk.
9. Cook, stirring, until mixture comes to a boil.
10. Add potatoes, carrots, green beans, remaining salt and pepper.
11. Cover; cook on medium-low, stirring occasionally, 10 minutes.
12. Stir in chicken, parsley, and sage.
13. Spoon mixture into prepared baking dish.
14. Unroll phyllo.
15. Place 1 sheet on top of chicken mixture; lightly coating with cooking spray.
16. Sprinkle with 1 tablespoon of the cheese.
17. Repeat layering.
18. Tuck edges of phyllo inside rim of baking dish.
19. Place baking dish on a baking sheet; bake at 350F for 35 to 40 minutes or until filling is bubbly.
20. Let stand 10 minutes before serving.