Search
by Ingredient

Phyllo Chicken Pot Pie

StarStarStarStarEmpty star

Your rating

Phyllo Chicken Pot Pie

An excellent way to use up leftover chicken or turkey meat. The recipe uses phyllo instead of a carb-dense and high-fat pie crust, which significantly reduces the amount of calories.

 

Yield

8 servings

Prep

25 min

Cook

35 min

Ready

60 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
4 chicken breast halves, boneless, skinless
Camera
¼ teaspoon seasoned salt
Camera
1 large russet potatoes
cubed
* Camera
1 small onions
cut into thin wedges
Camera
2 medium carrots
diced
Camera
14.5 ounces chicken broth, low salt
Camera
½ teaspoon poultry seasoning
Camera
teaspoon black pepper
Camera
¼ cup all-purpose flour
Camera
½ cup sour cream, non-fat
6 sheets phyllo (filo) pastry sheets
thawed
* Camera
2 tablespoons margarine
or butter, melted
Camera

Ingredients

Amount Measure Ingredient Features
4 each chicken breast halves, boneless, skinless
Camera
1.3 ml seasoned salt
Camera
1 large russet potatoes
cubed
* Camera
1 small onions
cut into thin wedges
Camera
2 medium carrots
diced
Camera
419.1 ml/g chicken broth, low salt
Camera
2.5 ml poultry seasoning
Camera
0.6 ml black pepper
Camera
59 ml all-purpose flour
Camera
118 ml sour cream, non-fat
6 sheets phyllo (filo) pastry sheets
thawed
* Camera
3E+1 ml margarine
or butter, melted
Camera

Directions

Preheat oven to 375?.

Rinse chicken with cold water and pat dry with paper towels.

Cut into ½-inch pieces and sprinkle with seasoned salt.

Spray large nonstick skillet with cooking spray and heat over medium-high heat.

Add chicken and onion and cook and stir 5 -7 minutes or until chicken is no longer pink.

Add potato, onion, carrot, ½ cup broth, poultry seasoning and pepper.

Bring to a boil.

Cover and cook over medium-low heat 5 to 6 minutes or until vegetables are tender.

Meanwhile, blend flour into remaining broth.

Blend broth mixture into vegetables.

Cook and stir 1 to 2 minutes, or until thickened.

Remove from heat.

Stir in sour cream; set aside.

On work surface, layer phyllo sheets, brushing between layers with margarine, reserving a small amount for finished pie.

Fit phyllo layers into spray-coated, deep 2- quart casserole.

Fill with chicken mixture.

Fold edges of phyllo over filling; brush with remaining margarine.

Bake at 375? for 35 to 45 minutes or until golden brown and filling bubbles.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 144g (5.1 oz)
Amount per Serving
Calories 14840% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 177mg 7%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 31g
Vitamin A 55% Vitamin C 3%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe