I remember eating Marie Calendar pot pies with my mom as a child, and OH MAN were they decadent. These lightened up versions are the best, you still get the crispy crust and all the same flavor. This recipe is from Weight Watchers 5 Ingredient 15 minute recipes magazine.
2 tsp Olive Oil, (3 SmartPoints™)
1 pound uncooked boneless skinless chicken breasts (7SmartPoints™)
(2) 12oz Green Giant Steamers Broccoli cauliflower carrots and cheese sauce (12 SmartPoints™)
3⁄4 cup Clear, Chicken broth (0SmartPoints™)
1⁄8 cup All Purpose Flour (1 SmartPoints™)
5 sheets Athens Fillo Dough, Phyllo Pastry Sheets THAWED
Preheat oven to 425. Coat 4 ramekins (1-2c size) or custard cups with cooking spray
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with pepper and add to pan; sauté until done. Add frozen vegetable packs, cook until thoroughly heated. Stir in 1/2c broth, and bring to a boil. Combine 1/4c broth and flour into a small bowl. Gradually add to chicken mixture reduce heat to medium, and cook 1 minute or until thick, stirring constantly. Remove from heat.
Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); coat phyllo sheet lightly with cooking spray. Top with 1 phyllo sheet, and coat with spray. Repeat with remaining phyllo sheets. Lightly coat top phyllo sheet with cooking spray. Cut phyllo layers into 4 rectangles using a paring knife.
Spoon 1 cup chicken mixture into each prepared ramekin; top each with a phyllo rectangle. Place ramekins on a rimmed baking sheet, and bake at 425 for 10 minutes or until phyllo is golden brown.
Serves 4 (serving size: 1 pot pie, 7SP)