Chicken Pot Pie, Phyllo Recipe

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0 votes | 968 views
Servings: 6


Cost per serving $1.56 view details


  1. Spray large nonstick skillet with Pam, add in chicken and onion and cook over medium heat for 5-7 min, stirring frequently, till chicken is no longer pink. -Add in potatoes, carrots, 1/2 c. chicken broth, and seasonings. Bring to a boil. Cover and cook over medium-low heat for 5-6 min or possibly till veggies are tender. -Blend flour into remaining broth and pour into veggies, stirring to blend. Cook and stir for 1-2 min, or possibly till thickened. Remove from heat and allow to cold. -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 qt, deep casserole.
  2. Fill with chicken mix. -Fold edges of phyllo over filling; brush with remaining butter. -Bake at 375 for 35-40 min or possibly till golden and filling bubbles.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 284g
Recipe makes 6 servings
Calories 359  
Calories from Fat 157 44%
Total Fat 17.57g 22%
Saturated Fat 7.44g 30%
Trans Fat 0.11g  
Cholesterol 80mg 27%
Sodium 511mg 21%
Potassium 576mg 16%
Total Carbs 25.68g 7%
Dietary Fiber 2.5g 8%
Sugars 2.39g 2%
Protein 23.59g 38%
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