Serves: 11
Total Calories: 227

4 tablespoons butter
1/2 cup finely chopped onion
6 tablespoons flour
2 teaspoons instant chicken bouillon
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups half and half
1/2 cup water
4 cups chopped cooked chicken
1 cup thinly sliced carrot
1 (9-ounce) package frozen peas, thawed
1 (4-ounce) jar sliced mushrooms, drained
1 stick butter, melted
10 sheets phyllo pastry

Preheat oven to 375°. Melt butter in a saucepan. Add onion and sauté until wilted. Blend in flour, chicken bouillon, salt, pepper, half-and- half, and water. Cool, stirring, until slightly thickened. Add chicken, carrots, peas, and mushrooms. Stir to combine. Remove from heat.

Brush baking dish lightly with melted butter. Layer 5 sheets of phyllo in baking dish, brushing each sheet with butter. Keep phyllo sheets that you are not working with under a damp cloth to keep from drying out. Spread chicken filling over pastry sheets. Layer remaining 5 sheets of phyllo over chicken, brushing each sheet with butter. Bake pie 25–35 minutes or until golden. Serve.

Note: If phyllo sheets are 14 x18 inches, only use 5 sheets and cut each sheet in half.

Nutritional Facts:

Serves: 11
Total Calories: 227
Calories from Fat: 148

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