Weight Watchers Chicken Pot Pie

Description
Contributed by Catsrecipes Y-Group
 * WW points: 5
 * Servings: 6

Ingredients

 * 1 pound uncooked boneless, skinless chicken breast
 * 2 cup water
 * ½ cup wine, dry white
 * 2 cube chicken bouillon cube, crumbled
 * 2 medium carrot(s), chopped
 * 1 cup frozen green peas
 * 2 tsp olive oil
 * 1 medium onion(s), chopped
 * 3 tbsp white all-purpose flour
 * 5 oz fat-free evaporated milk
 * 15¼ oz canned white corn, drained
 * 6 sheet phyllo dough

Directions

 * 1) Place chicken, water, wine and bouillon cubes in a medium pan.
 * 2) Bring to a boil, lower heat and cook gently, uncovered for 15 minutes.
 * 3) Remove from heat and allow to cool.
 * 4) Set aside one cup of broth and chop chicken into chunks.
 * 5) Preheat oven to 400°F (200°F).
 * 6) Coat a deep 8-inch (20cm) pie dish with cooking spray.
 * 7) Microwave carrots and peas for 2 minutes.
 * 8) Drain.
 * 9) Heat oil in a medium nonstick pan, add onions and cook until soft.
 * 10) Stir in flour and cook over low heat for 2 minutes.
 * 11) Remove pan from heat and stir in milk and reserved broth.
 * 12) Return to heat and cook, stirring, until mixture boils and thickens.
 * 13) Add carrots, peas, chicken and corn.
 * 14) Pour chicken into prepared dish.
 * 15) Layer sheets of phyllo over pie, trim edges and press down firmly to seal.
 * 16) Lightly coat with cooking spray.
 * 17) Bake for 10 minutes, lower temperature to 350°F (180°F) and bake until golden brown, about 20 minutes more.