Little Mama’s Light Chicken Pot Pies

Preheat oven to 350 degrees F. In a large nonstick skillet heat 1 teaspoon oil over medium-high heat. Add chicken chunks and brown them. Remove chicken from pan, set aside.

Heat remaining 1 teaspoon oil in pan, and add onions, garlic, and carrots. Add 3 Tablespoons water and saute until vegetables begin to soften, approximately 4 minutes. Add asparagus and mushrooms and continue to cook 2-3 minutes. Add milk, salt, pepper, and parsley. Stir flour into mixture until dissolved. Add chicken broth and heat until mixture comes to a boil. Reduce heat to medium-low and add sour cream. Stir occasionally until thickened slightly, 10 minutes.

Unroll phyllo dough and cut sheets into quarters. Spoon the filling mixture into 4 individual 12 ounce ramekins (oven safe). Place phyllo dough, one layer at a time until it’s 3 layers thick (alternating directions), onto each ramekin. Tuck in dough around the edges. Brush top layer lightly with remaining olive oil.

Place ramekins on a baking sheet and bake until filling is bubbly and phyllo dough is lightly browned, 25 minutes. Allow to cool for 10 minutes prior to serving.

Nutrition Info per 1 pot pie: 358 calories, 10 g fat, 36 g protein, 27 g carbohydrates, 3 g fiber