Light and Healthy Chicken Pot Pie

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Light and Healthy Chicken Pot Pie

Prep Time 10

Total Time 10

Author Brooke Burks

Ingredients

2 cups Cooked Chicken shredded or cubed
2 cups frozen Mixed Vegetables
1 Sweet potato cooked and cubed
2 cans Cream of Mushroom soup low fat and low sodium
1/2 cup low-fat Greek Yogurt
6-8 sheets of thawed frozen Phyllo dough
salt and pepper to taste

Instructions

Preheat Oven to 375 degrees. In a large bowl, mix chicken, vegetables and sweet potato.
2 cups Cooked Chicken, 2 cups frozen Mixed Vegetables, 1 Sweet potato
Add in soups, salt, pepper and greek yogurt, mixing well.
2 cans Cream of Mushroom soup, salt and pepper to taste, 1/2 cup low-fat Greek Yogurt
Spray an 8x11 casserole dish with nonstick spray and pour in chicken mixture.
Roll Phyllo dough into one long tube and slice into 1/2 strips. Toss into a seperate bowl and spray lightly with nonstick spray. Arrange over the top of the chicken mixture. Spray top again with nonstick spray.
6-8 sheets of thawed frozen Phyllo dough
Bake 20-30 minutes until pot pie is hot and phyllo dough is lightly browned.

Nutrition(All values are estimates only)

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