Creamy Chicken Potpie

Name: Creamy Chicken Potpie
Ingredients: 4 teaspoons extra-virgin olive oil, divided; 1 pound boneless, skinless chicken breast, trimmed, cut into 1/2-inch cubes; 1 cup sliced shallots; 1 10- or 12-ounce bag frozen mixed vegetables (2-2 1/2 cups), thawed; 1/4 teaspoon dried thyme; 2 cups reduced-sodium chicken broth, divided; 1/4 cup cornstarch; 1/4 cup reduced-fat sour cream; 1/4 teaspoon salt; 1/4 teaspoon freshly ground pepper; 6 sheets 9-by-14-inch phyllo dough, defrosted (follow package directions); Cooking spray (olive oil or canola oil)

Creamy Chicken Potpie was pinched from <a href="http://www.eatingwell.com/recipes/creamy_chicken_potpie.html" target="_blank">www.eatingwell.com.</a>

"An irresistible crisp (but easy) phyllo crust tops these homey individual chicken potpies. Make a double batch and freeze extras to have on hand anytime. Serve with a butterhead lettuce salad with red onion and white-wine vinaigrette...."

INGREDIENTS

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4 teaspoons extra-virgin olive oil, divided

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1 pound boneless, skinless chicken breast, trimmed, cut into 1/2-inch cubes

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1 cup sliced shallots

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1 10- or 12-ounce bag frozen mixed vegetables (2-2 1/2 cups), thawed

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1/4 teaspoon dried thyme

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2 cups reduced-sodium chicken broth, divided

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1/4 cup cornstarch

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1/4 cup reduced-fat sour cream

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1/4 teaspoon salt

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1/4 teaspoon freshly ground pepper

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6 sheets 9-by-14-inch phyllo dough, defrosted (follow package directions)

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Cooking spray (olive oil or canola oil)

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