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“Recipe found in Parents magazine, March 2010”
READY IN:
40mins
SERVES:
8
YIELD:
1 pot pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400.
  2. Combine vegetables, onions, garlic and broth in a 3-quart saucepan; cook for 2 minutes. Add chicken; cook for 7 to 8 minutes, until cooked through. Whisk cornstarch into milk; add to saucepan. Cook and stir until thickened and bubbly.
  3. Meanwhile stack the phyllo sheets, coating each with nonstick spray. Use a round cutter to cut phyllo the same size as the top of the ramekins.
  4. Divide the mixture amount 8 ramekins. Top with phyllo rounds and bake 15 minutes or until golden.

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