Chicken Pot Pie

From Cooking with Paula Deen, Jul/Aug 2010

Ingredients

1. 1 tablespoon olive oil
2. 1⁄2 cup chopped carrots
3. 1⁄2 cup chopped celery
4. 1⁄2 cup chopped onion
5. 1⁄2 cup white wine
6. 2 (10 3/4-ounce) cans reduced-fat, reduced-sodium cream of chicken soup
7. 1 cup light sour cream
8. 1⁄2 teaspoon dried parsley flakes
9. 1⁄4 teaspoon garlic powder
10. 1⁄4 teaspoon salt
11. 1⁄4 teaspoon ground black pepper
12. 3 cups chopped cooked chicken
13. 1⁄2 cup shredded reduced-fat Cheddar cheese
14. 8 phyllo dough sheets, thawed and covered with a damp towel

Instructions

1. Preheat oven to 350°. Spray 4 (2-cup) ramekins with nonstick cooking spray. In a large skillet, heat oil over medium-high heat. Sauté carrots, celery, and onion until tender, about 3 to 5 minutes. Add wine, and cook until reduced by half, about 3 to 4 minutes.
2. In a large bowl, combine soup, sour cream, parsley, garlic powder, salt, and pepper. Stir in vegetables, chicken, and cheese. Spoon into prepared ramekins.
3. Spray 1 sheet of phyllo with nonstick cooking spray. Carefully place phyllo sheet over chicken mixture in one ramekin. Spray another sheet of phyllo with nonstick cooking spray, and place crosswise over first sheet of phyllo. Using remaining phyllo and cooking spray, repeat layers on each ramekin. Make 3 slits in center of phyllo on each ramekin to allow steam to escape. Bake until golden brown, about 15 minutes.