Ingredients
4 Tbs + 2 tsp olive oil, divided
12 small white mushrooms, quartered
1/4 small onion, minced
1/2 tsp dried thyme (or Mrs. Dash Chicken Grilling Blend spice)
1 1/2 pound boneless, skinless chicken breasts, cut into 1/2" cubes
1 c. lower sodium chicken broth
1 Tbs cornstarch
1/2 c. fat free half-and-half
1 c. frozen peas & carrots
8 sheets whole wheat phyllo dough
salt & fresh ground pepper
Preparation
Heat oven to 400F
Heat 2 tsp oil in large straight-sided skillet over med heat. Add mushrooms & onions; cook until lightly browned and softened ~5 minutes.
Whisk together broth & cornstarch; add broth mixture & half-and-half to skillet. Bring mixture to a simmer and cook until slightly thickened ~2 minutes. Season with salt & pepper to taste and pour into 9-inch pie pan.
Pour remaining 2 Tbs oil in small bowl. Lay 1 phyllo sheet on a clean work surface. Quickly brush the surface with a small amount of oil. Top with a second sheet and brush with more oil. Repeat will all sheets & oil.
Place phyllo over filling. Using scissor, trim excess phyllo, leaving a 1 inch boarder of overhanging dough. fold dough inward towards the center and pinch together to create an edge. Cut a small slit in the center of the phyllo to allow steam to escape during baking. Bake until golden & crisp ~15 minutes.
