ELEGANT COUNTRY CHICKEN AND WILD MUSHROOM PIE

ELEGANT COUNTRY CHICKEN AND WILD MUSHROOM PIE image

Yield Serves 4

Number Of Ingredients 12

1/2 C skim evaporated milk
1 10-3/4 oz. can low-fat, low-sodium cream of chicken soup
butter-flavored cooking spray
1/2 lb fresh sliced wild mushrooms (crimini, portobella and shitake)
1 C sweet red onion, chopped
1/4 C baby carrots, thinly sliced
1/4 C thinly sliced celery
1 C diced cooked chicken or turkey
2 T dried sherry
1 T chopped fresh parsley or 1 t dried parsley
salt and pepper to taste
phyllo scraps (otrn up phyllo sheets)

Steps:

Preheat oven to 400. In saucepan, mix milk and cream of chicken soup. Beat until smooth. Whisk over medium heat until just begins to boil. Remove from heat and set aside. Spray heavy skillet with butter cooking spray and heat over medium heat. Add mushrooms. Sauté until brown and crispy. Remove from skillet. Spray pan again. Add onions, carrots and celery. Sauté until onions are tender. Whisk sherry and parsley into milk mixture. Season to taste with salt and pepper. Add mushrooms and onion mixture. Add chicken. Mix well. Divide into individual, ovenproof dishes. Sprinkle liberally with thyme. Top with phyllo scraps to cover. Spray with butter cooking spray. Bake 25-30 minutes.