Chicken Pot Pie

Ingredients:

• 1 lb. uncooked boneless, skinless chicken breast
• 2 cups of water
• 1/2 cup dry white wine (optional)
• 2 cubes chicken bouillon cube, crumbled
• 1 cup chopped carrots
• 1 cup frozen peas
• 2 tsp olive oil
• 1 medium onion chopped
• 3 tbsp flour
• 5 oz. fat-free evaporated milk
• 1 cup white corn
• 6 sheets of phyllo dough

Makes 6 Servings

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

WW Points Value: 5

Note: This recipe came from http://www.weightwatchers/ .com. I've been making this recipe for over a year now and it's always delish.