Chicken Pot Pie

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Olive oil spray

2 tablespoons olive oil

3 large carrots, sliced into 1/2-inch rounds

8 button mushrooms, quartered

2 ribs of celery cut in 1/2-inch pieces

1/2 cup chopped turnips

Salt and pepper to taste

1 cup frozen pearl onions

1/4 cup all-purpose flour

2 cups cooked skinless chicken, cut into 1/2-inch cubes

1 cup low sodium chicken broth

1 1/2 cups Stonyfield Organic Lowfat Plain Yogurt

1 tablespoon minced parsley

2 teaspoons minced fresh dill

3 sheets phyllo dough

Paprika for garnish

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