Chicken Pot Pie Skillet

• 1 lb. Chicken breast, diced into small cubes
• 3 ½ cups Mixed vegetables (peas, carrots, corn, green beans — canned, fresh or frozen)
• 2 cups Low-sodium chicken broth
• 1/3 cup Plain nonfat Greek yogurt
• 5 tsp. Cornstarch
• 1 tsp. Onion powder
• 1 tbsp. Minced garlic
• Cooking spray
• 12 sheets Phyllo dough (enough to cover the top; you can layer them for extra crunch)
• Salt and pepper, to taste
  

Optional seasonings:

• 1 tsp. Thyme
• 1 tsp. Rosemary,
• ½ tsp. Paprika

1. Heat an oven-safe skillet with olive oil or spray. Add diced chicken, season with salt and pepper, and cook until golden and no longer pink. Remove and set aside.
2. In the same skillet, sauté garlic and onion powder until fragrant.
3. Add mixed vegetables and cook 4–5 minutes.
4. In a bowl, whisk corn starch into chicken broth until smooth, then pour into the skillet. Simmer until slightly thickened. Stir in Greek yogurt, then add chicken back in. Season with thyme, rosemary, paprika, salt, and pepper if desired.
5. Preheat oven to 375°F (190°C). Crinkle and lay phyllo sheets on top of the filling, tucking in edges. Spray lightly with cooking spray.
6. Bake 12–15 minutes, until golden and crisp. You can also use the broiler for the last two minutes to get that golden crust.
7. Let cool 5 minutes before serving.

Enjoy!

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