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Lower Fat Chicken Pot Pie With Phyllo

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Ingredients

Adjust Servings:
8 ounces boneless skinless chicken breasts, cut into bite sized pieces
4 sheets phyllo dough
1 1/2 cups frozen mixed vegetables (peas, carrots, corn, beans)
1 medium onion, chopped (6 oz)
4 stalks celery
1 1/2 cups fat-free chicken broth
1/4 cup white whole wheat flour
1/2 cup fat-free half-and-half
1 teaspoon olive oil, divided
3 garlic cloves, minced
2 tablespoons chopped parsley
1 1/2 teaspoons rubbed sage
2 teaspoons parmesan cheese (14g)
nonstick cooking spray
salt, to taste (optional)

Nutritional information

344.9
Calories
63 g
Calories From Fat
7.1 g
Total Fat
1.8 g
Saturated Fat
51.4 mg
Cholesterol
849.5 mg
Sodium
46 g
Carbs
7.9 g
Dietary Fiber
4.9 g
Sugars
26.1 g
Protein
357g
Serving Size

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Lower Fat Chicken Pot Pie With Phyllo

Features:
    Cuisine:

    What side dipping or serving sauces do you recommend with this dish?

    • 100 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Lower Fat Chicken Pot Pie With Phyllo, This is my adaptation of Recipe #190850 The servings here are VERY generous! I actually like to make this for 1 serving, using individual sized casserole dishes If you are a single or 2 person household, individual serving casserole dishes are a must! If you have not worked with phyllo before see note below I calculated my recipe to be around 400 calories per serving , What side dipping or serving sauces do you recommend with this dish?


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    Steps

    1
    Done

    Note: If You Have Never Worked With Phyllo Before, Dont Be Afraid! Read the Box Directions Carefully and Have Everything Prepared to Assemble Before You Open the Phyllo. (and, It Is Pronounced fee-Low.).

    2
    Done

    Pre-Heat Oven to 350 Degrees F. Coat a Round Casserole Dish With Non-Stick Cooking Spray.

    3
    Done

    in a Large Non-Stick Skillet, Add Tsp Olive Oil and Heat Over Medium Heat. Add the Chicken Pieces, Seasoning With Salt and Pepper. Cook Through Until No Longer Pink. Remove to a Plate.

    4
    Done

    Add Remaining Oil, Onion, Garlic, and Celery to Skillet; Cook 3 Minutes. Stir in Flour and Cook 1 Minute, Stirring Constantly. Gradually Stir in Broth and Half-and-Half. Cook, Stirring Until Mixture Comes to a Slight Boil.

    5
    Done

    Add Frozen Vegetables, Salt and Pepper to Taste. Cover and Cook on Medium/Low, Simmering and Stirring Occasionally, About 10 Minutes.

    6
    Done

    Stir in Chicken, Parsley, and Sage. Remove from Heat and Keep Warm.

    7
    Done

    Unroll Phyllo. Remove 2 Sheets to the Counter and Spray Them Lightly With Cooking Spray. Place Them in the Bottom of the Casserole Dish So They Cross Each Other, and Run Up the Sides.

    8
    Done

    Spoon the Chicken Mixture Into the Casserole Dish. Sprinkle With Parmesan Cheese. Fold Phyllo Over the Top. Remove 2 More Sheets, Coat With Spray, and Place Them on Top of the Pie So They Cross Each Other. Tuck the Edges Down the Sides as Best You Can.

    9
    Done

    Cook at 350 Degrees For 35-40 Minutes, Until Hot and Bubbly Inside. Let Stand 5-8 Minutes Before Serving.

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    Roderick Carter

    Soup sorceress crafting flavorful and heartwarming bowls of soup.

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