INGREDIENTS
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1 cup reduced-sodium chicken broth
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3 or 4 carrots, cut into 1/2-inch chunks
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1 or 2 potatoes, peeled and cut into 1/2-inch chunks
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1 or 2 parsnips, cut into 1/2-inch chunks
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1/2 teaspoon salt
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1 cup frozen pearl onions
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1 pound skinless, boneless chicken thighs, cut into 2-inch pieces
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1/2 cup evaporated skimmed milk
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1/4 cup flour
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1/2 teaspoon dried sage
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1/4 teaspoon freshly ground black pepper
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2 or more 17 x 11-inch sheet phyllo dough, cut crosswise in half