Individual Herbed Vegetable Pot Pies
By Anne Danahy with Craving Something Healthy
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.