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Phyllo Chicken Pot Pie

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Phyllo Chicken Pot Pie

An excellent way to use up leftover chicken or turkey meat. The recipe uses phyllo instead of a carb-dense and high-fat pie crust, which significantly reduces the amount of calories.

 

Yield

8 servings

Prep

25 min

Cook

35 min

Ready

60 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
4 chicken breast halves, boneless, skinless
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¼ teaspoon seasoned salt
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1 large russet potatoes
cubed
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1 small onions
cut into thin wedges
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2 medium carrots
diced
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14.5 ounces chicken broth, low salt
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½ teaspoon poultry seasoning
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teaspoon black pepper
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¼ cup all-purpose flour
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½ cup sour cream, non-fat
6 sheets phyllo (filo) pastry sheets
thawed
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2 tablespoons margarine
or butter, melted
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Ingredients

Amount Measure Ingredient Features
4 each chicken breast halves, boneless, skinless
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1.3 ml seasoned salt
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1 large russet potatoes
cubed
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1 small onions
cut into thin wedges
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2 medium carrots
diced
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419.1 ml/g chicken broth, low salt
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2.5 ml poultry seasoning
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0.6 ml black pepper
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59 ml all-purpose flour
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118 ml sour cream, non-fat
6 sheets phyllo (filo) pastry sheets
thawed
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3E+1 ml margarine
or butter, melted
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Directions

Preheat oven to 375?.

Rinse chicken with cold water and pat dry with paper towels.

Cut into ½-inch pieces and sprinkle with seasoned salt.

Spray large nonstick skillet with cooking spray and heat over medium-high heat.

Add chicken and onion and cook and stir 5 -7 minutes or until chicken is no longer pink.

Add potato, onion, carrot, ½ cup broth, poultry seasoning and pepper.

Bring to a boil.

Cover and cook over medium-low heat 5 to 6 minutes or until vegetables are tender.

Meanwhile, blend flour into remaining broth.

Blend broth mixture into vegetables.

Cook and stir 1 to 2 minutes, or until thickened.

Remove from heat.

Stir in sour cream; set aside.

On work surface, layer phyllo sheets, brushing between layers with margarine, reserving a small amount for finished pie.

Fit phyllo layers into spray-coated, deep 2- quart casserole.

Fill with chicken mixture.

Fold edges of phyllo over filling; brush with remaining margarine.

Bake at 375? for 35 to 45 minutes or until golden brown and filling bubbles.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 144g (5.1 oz)
Amount per Serving
Calories 14840% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 177mg 7%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 31g
Vitamin A 55% Vitamin C 3%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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