CHICKEN, WHITE BEAN AND FENNEL POT PIE

1 tablespoon olive oil

1 1/2-2 pounds fennel bulbs, trimmed and

cut into 1/4-inch-thick slices ⅛ teaspoon salt

1/4 teaspoon ground black pepper 1 tablespoon minced garlic 2 tablespoons all-purpose flour

2 cups low-sodium chicken broth 2 (15.8-ounce) cans Great Northern

beans, drained and rinsed

2 cups diced rotisserie chicken

6 sheets phyllo dough, defrosted and

wrapped in plastic (see note) Cooking spray

Heat the oven to 400 degrees. Heat the olive oil in a 10-inch castiron skillet over medium heat. Add the fennel, salt and pepper, and cook, stirring frequently, until the fennel starts to brown, about 10 minutes. Add the garlic and cook 30 seconds more.

Sprinkle the flour over the fennel mixture and stir. Cook for 2 minutes. Add the chicken broth and stir again, scraping up the browned bits from the bottom. Add the beans and chicken. When the liquid begins to boil, reduce the heat to medium-low, and simmer 5 minutes, until the mixture thickens. Remove the skillet from the heat.

Remove the phyllo dough from its wrapper. Carefully drape 1 dough sheet over the hot cast-iron skillet and spray it with a quick burst of cooking spray. Repeat until all 6 sheets have been placed. Trim the phyllo sheets so that there is a 1-inch overhang around the skillet. Place the skillet in the oven and lower the temperature to 375 degrees. Bake for 1520 minutes, until golden brown. Serve hot.

Note: A raw prepared pie shell can be substituted for phyllo dough. Bake the pot pie according to the pie shell package directions.

Serves 6.

Per serving: 374 calories (percent of calories from fat, 14), 29 grams protein, 53 grams carbohydrates, 11 grams fiber, 6 grams total fat (1 gram saturated), 36 milligrams cholesterol, 484 milligrams sodium.

KELLIE HYNES FOR THE ATLANTA JOURNALCONSTITUTION