Instructions: Spray large nonstick skillet with Pam, add chicken and onion and cook over medium heat for 5-7 minutes, stirring frequently, until chicken is no longer pink. -Add potatoes, carrots, 1/2 cup chicken broth, and seasonings. Bring to a boil. Cover and cook over medium-low heat for 5-6 minutes or until veggies are tender. -Blend flour into remaining broth and pour into veggies, stirring to blend. Cook and stir for 1-2 minutes, or until thickened. Remove from heat and allow to cool. -On work surface, layer phyllo sheets, brushing between layers with margarine, reserving a small amount for finished pie. -Fit phyllo layers into a spray-coated 2 quart, deep casserole.

Fill with chicken mixture. -Fold edges of phyllo over filling; brush with remaining butter. -Bake at 375 for 35-40 minutes or until golden brown and filling bubbles.

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