Phyllo Chicken Potpie

Course : Chicken
Serves: 6
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4 whole chicken breast halves without skin -- cut in 1/2 inch pieces
1 large baking potatoes -- 1/4-inch dice
1 small onion -- sliced thin
2 medium carrot -- 1/4-inch dice
14 1/2 ounces chicken broth -- defatted
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup flour
1/2 cup fat-free sour cream
6 sheets phyllo dough -- thawed
2 tablespoons butter -- melted

Preparation / Directions:

- --Spray large nonstick skillet with Pam, add chicken and onion and cook over medium heat for 5-7 minutes, stirring frequently, until chicken is no longer pink. - --Add potatoes, carrots, 1/2 cup chicken broth, and seasonings. Bring to a boil. Cover and cook over medium-low heat for 5-6 minutes or until veggies are tender. - --Blend flour into remaining broth and pour into veggies, stirring to blend. Cook and stir for 1-2 minutes, or until thickened. Remove from heat and allow to cool. - --On work surface, layer phyllo sheets, brushing between layers with margarine, reserving a small amount for finished pie. - --Fit phyllo layers into a spray-coated 2 quart, deep casserole. - --Fill with chicken mixture. - --Fold edges of phyllo over filling; brush with remaining butter. - --Bake at 375 for 35-40 minutes or until golden brown and filling bubbles.


Nutritional Information:

262 Calories (kcal); 6g Total Fat; (26% calories from fat); 24g Protein; 17g Carbohydrate; 58mg Cholesterol; 603mg Sodium

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