Chicken Pot Pie With Phyllo Crust Recipe

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Chicken Pot Pie with Phyllo Crust

Cynthia Wiggins-Wyrick


YUMMY - from Ellie Krieger, host of Foot Network's hit show Healthy Appetites on the Food Network, Author of the cookbook: Comfort Food Fix: Feel Good Favorites Made Healthy!

pinch tips: How to Brown Chicken


1 lb
chicken breast (1/2 in chunks)
1 tsp
1/2 tsp
3 Tbsp
olive oil
leeks (or green onions)
2 medium
white potatoes (cut to 1/2 inch pieces)
1/2 lb
fresh green beans (cut to 1/2 inch pieces)
2 clove
garlic (minced)
1 1/2 c
non-fat milk
1/3 c
2 c
chicken broth (low sodium)
1 c
peas, thawed
2 Tbsp
fresh flat leaf parsley
1 Tbsp
fresh thyme
sheets frozen phyllo dough, thawed
2 Tbsp
grated parmesan cheese

Directions Step-By-Step

Preheat Ovent to 350. Coat individual size baking dishes with cooking spray.
Season chicken and fresh green beans with salt, pepper, olive oil and cook 2.5 minutes and transfer to a plate.
To the same pan, add more oil, leeks (green onions), celery, salt and pepper to taste., about 2 minutes, then add milk. Add chicken back in after this.
Stir the flour into the broth until dissolved and add to the pan. Cook to a boil, reduce heat, cover and simmer for 10 minutes.
Spoon in the mixture to the baking dishes.
Unroll Phyllo Dough and cut into quarters. Place a quarter sheet of Phyllo on top of each baking dish and brush with oil. Repeat layering with 3 layers. Tuck edges of phyllo into the dish rim.
Sprinkle top of each pie with Parmesan.
Place on baking sheet and bake until filling is bubbling, about 30 minutes.

About this Recipe

Course/Dish: Chicken, Turkey, Savory Pies
Other Tag: Healthy