"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 extra-virgin olive oil
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1 boneless, skinless chicken breast
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1 sliced shallots
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1 frozen mixed vegetables (2-2 1/2 cups)
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1/4 dried thyme
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2 reduced-sodium chicken broth
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1/4 cornstarch
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1/4 reduced-fat sour cream
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1/4 salt
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1/4 freshly ground pepper
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6 sheets phyllo dough
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Cooking spray (olive oil or canola oil)