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Phyllo Chicken Pot Pie

Phyllo Chicken Pot Pie Phyllo Chicken Pot Pie Phyllo Chicken Pot Pie 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.













Trans-fat Free, Low Carb


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


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

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Nutrition Facts

Serving Size 144g (5.1 oz)
Amount per Serving
Calories 14840% of calories 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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