Individual Herbed Vegetable Pot Pies


By Anne Danahy with Craving Something Healthy

Serves 6

3 tbsp butter
1 medium red pepper, cored, seeded, diced
1 medium onion (diced)
1⁄4 c flour
2 c low sodium chicken broth
1⁄2 c 1% milk
1⁄2 tsp dried tarragon
1 tsp herbs de provence
1⁄8 tsp ground pepper
salt to taste
4 phyllo sheets
6 oz ounce ramekins

Preheat oven to 350 degrees.   

Melt butter in a large saucepan on high heat, and add chopped red pepper and onion.

Sauté for 3-4 minutes, or until vegetables are slightly softened.  

Reduce heat to medium, and add flour to the butter-vegetable mixture.

Stir well and let cook for 1 minute.   

Add chicken broth and bring to a boil, stirring constantly until sauce thickens.   

Stir in milk and return to a simmer.   

Reduce the heat to low, and add vegetables.   

Season with the tarragon, herbs de provence, ground pepper, and any salt to taste.   

Lay out 4 phyllo sheets, and spray each sheet lightly with cooking spray.

Stack the sheets on top of each other, and cut into 6 even pieces. 

Spoon vegetable filling into 6-8 ounce ramekins, and top each with one 4-layer piece of phyllo.

Place ramekins on a baking sheet and bake for 10-12 minutes, or until phyllo is light golden.