Friday, March 30, 2007

Phyllo chicken potpie

When I saw this recipe for chicken potpie topped with phyllo dough, it seemed like an interesting alternative to the original classic. We preferred the phyllo topping over the typical fat laden crust. Best of all, this dish comes together in no time. I only used about a tablespoon of olive oil in the whole dish, further reducing the fat content. I chose to omit the celery and mushrooms because I didn't have them on hand.

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