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1
Heat oven to 350F Coat a 3-quart baking dish with nonstick cooking spray.
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2
Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat.
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3
Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
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4
Cook 8 minutes, turning halfway through cooking time.
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5
Transfer to a plate.
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6
Add remaining oil, onion and celery; cook 3 minutes.
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7
Stir in garlic, and flour and cook, stirring constantly, 1 minute.
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8
Gradually stir in broth and milk.
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9
Cook, stirring, until mixture comes to a boil.
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10
Add potatoes, carrots, green beans, remaining salt and pepper.
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11
Cover; cook on medium-low, stirring occasionally, 10 minutes.
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12
Stir in chicken, parsley, and sage.
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13
Spoon mixture into prepared baking dish.
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14
Unroll phyllo.
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15
Place 1 sheet on top of chicken mixture; lightly coating with cooking spray.
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16
Sprinkle with 1 tablespoon of the cheese.
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17
Repeat layering.
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18
Tuck edges of phyllo inside rim of baking dish.
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19
Place baking dish on a baking sheet; bake at 350F for 35 to 40 minutes or until filling is bubbly.
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20
Let stand 10 minutes before serving.
