1 rotisserie chicken, about 3 pounds
1 tablespoon olive oil
1 large onion, finely chopped
3 medium carrots, peeled and cut into ¼-inch-thick rounds
2 ribs celery, strings removed and cut into ¼-inch-thick pieces
2 cups fat-free, reduced-sodium chicken broth, divided
½ teaspoon dried thyme, crumbled
¼ cup cornstarch
¼ cup reduced-fat sour cream
¾ cup frozen baby peas, thawed
¼ cup minced fresh parsley leaves
3 tablespoons dry sherry (not cooking sherry)
½ teaspoon salt
½ teaspoon fresh-ground black pepper
5 sheets, 9-by-14-inches, phyllo dough, see note
Vegetable oil cooking spray
Place the oven rack in the lower-middle position and heat the oven to 400 degrees. Spray a 13-by-9-inch baking dish with vegetable oil and set aside.
Remove and discard skin and bones from rotisserie chicken; shred meat into bite-size pieces.
Place a medium saucepan over medium-high heat and add the oil. When it is hot, add onion, carrots and celery and sauté for 4 to 5 minutes, or until tender. Add 1¾ cups chicken broth and thyme and bring to a boil.
In a small bowl whisk remaining broth and cornstarch together; add and stir into the pan. As soon as it thickens, about 15 seconds, remove from the heat.
Stir sour cream, peas, parsley, sherry, salt, pepper and shredded chicken into the onion mixture. Taste and adjust the seasonings. Pour chicken mixture into the prepared baking dish.
Lay the first phyllo sheet over the mixture, lightly spray with vegetable oil and repeat with the remaining sheets. Tuck in any overhanging edges. Sprinkle with paprika. Bake 25-30 minutes, or until golden brown and bubbly. Serve immediately.
Cook’s note: Phyllo dough comes frozen. Defrost in the refrigerator one to two days before using. Phyllo dough comes in two sizes; 9-by-14 and 14-by-18 inches. If you can only find or have 14-by-18, trim down to slightly larger than the 13-by-9-inch baking dish and tuck-in the overhanging edges.
@Recipe nutrition:Nutrition values per serving: 344 calories (24.1 percent from fat), 9.2 g fat (2.5 g saturated), 19.8 g carbohydrates, 2.7 g fiber, 37.3 g protein, 119 mg cholesterol, 480 mg sodium.