Phyllo Chicken Pot Pie

Course : Chicken
Serves: 6
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4 medium boneless skinless chicken breasts
1/4 teaspoon seasoned salt
1 large baking potato -- cubed
1 small onion -- cut into thin wedges
2 medium carrots -- diced
14 1/2 ounces can low-sodium chicken broth
1/2 teaspoon poultry seasoning
1/8 teaspoon pepper
1/4 cup flour
1/2 cup fat-free sour cream
6 sheets phyllo dough -- thawed
2 tablespoons margarine or butter -- melted

Preparation / Directions:

Preheat oven to 375ø. Rinse chicken with cold water and pat dry with paper towels. Cut into 1/2-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, 1/2 cup broth, poultry seasoning and pepper. Bring to a boil. Cover and cook over medium-low heat 5-6 minutes or until vegetables are tender. Meanwhile, blend flour into remaining broth. Blend broth mixture into vegetables. Cook and stir 1-2 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 375ø for 35-45 minutes or until golden brown and filling bubbles.


Nutritional Information:

312 Calories (kcal); 4g Total Fat; (12% calories from fat); 44g Protein; 17g Carbohydrate; 93mg Cholesterol; 287mg Sodium

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  (4 3/4 Stars!)
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