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..."
 
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photo by Swirling F. photo by Swirling F.
photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by DianaEatingRichly photo by DianaEatingRichly
photo by doler photo by doler
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:
1hr 20mins
Ingredients:
16
Serves:
3-4
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ingredients

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directions

  • NOTE: If you have never worked with phyllo before, don’t be afraid! Read the box directions carefully and have everything prepared to assemble before you open the phyllo. (And, it is pronounced “fee-low.”).
  • Pre-heat oven to 350 degrees F. Coat a round casserole dish with non-stick cooking spray.
  • In a large non-stick skillet, add ½ 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.
  • 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.
  • Add frozen vegetables, salt and pepper to taste. Cover and cook on medium/low, simmering and stirring occasionally, about 10 minutes.
  • Stir in chicken, parsley, and sage. Remove from heat and keep warm.
  • 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.
  • 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.
  • Cook at 350 degrees for 35-40 minutes, until hot and bubbly inside. Let stand 5-8 minutes before serving.

Questions & Replies

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

  1. This was the perfect light alternative to the normally heavy pot pie crust. The only change I made was to use a can of cream of mushroom in place of the flour and half and half. It turned out great! And you were correct, this does make two huge portions.
     
  2. This was terrific! I make it often and use fresh carrots with frozen green beans.
     
  3. This was great! When I have phyllo in your freezer I love to find recipes to use it up.I used freshly cooked potatoes,carrots and mushrooms instead of the frozen ones.Love the idea of the Pam(I used butter flavoured). Will make this again for sure.It looks as if you worked hard to prepare but it's so easy. Like you say don't be afraid of phyllo;it's fun.Thanks for posting;it's going in my Best from Zaar. Rita/Sage
     
  4. I had some Phyllo shells in the freezer to use up and thought this recipe would be a great way to do so. I was a little intimidated by the time listed to make it so I looked for ways to cut down on that. I baked the Phyllo shells while I prepared the chicken and then placed the mixture after cooked in the shells. Looked great! I also steamed the vegetables in the microwave before adding them to the gravy/chicken mixture. I used a Normandy blend that I chopped fine. I left out the sage as I didn't have any, but it tasted great and everyone had seconds and said we should make it again. Organized time from starting the recipe to the table under 40 minutes! Great recipe!
     
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Tweaks

  1. This was the perfect light alternative to the normally heavy pot pie crust. The only change I made was to use a can of cream of mushroom in place of the flour and half and half. It turned out great! And you were correct, this does make two huge portions.
     

RECIPE SUBMITTED BY

<img src="http://www.offthecuffphotography.info/Personal/kitchen 1-12-08 035 tiny.jpg"> <img src="http://www.offthecuffphotography.info/Personal/WILD NOV 1 2007 018 resized tiny.jpg"> Me in my kitchen, and at the Wild game. I am a photographer, portrait and fine art, and I am a yoga instructor. Besides cooking, I enjoy fitness and yoga, reading, organizing, gardening, puzzles, family, and HOCKEY. GO WILD!!!! I love to cook for my large husband...he is a natural powerbuilder and has a lot of muscle to feed. People ask how he got so "huge" and he has to answer, my cooking of course! We both work out a lot, so we eat a lot of healthy food...I cook a LOT! The recipes I post and save to my cookbooks are usually healthy and lower calorie, or can be adapted to be so. <img src="http://www.offthecuffphotography.info/Personal/Garlic tiny.jpg"> <img src="http://www.offthecuffphotography.info/Personal/Press It tiny.jpg"> Garlic is the best! <img src="http://www.offthecuffphotography.info/Personal/Kitchen Series Jan 2008 210 EDIT GRIT BORDER tiny.jpg"> <img src="http://www.offthecuffphotography.info/Personal/Kitchen Series Jan 2008 192 HARD LIGHT ILL GRIT BORDER2 tiny.jpg"> Yummy veggies!
 
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