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Phyllo Chicken Pot Pie

 
Phyllo Chicken Pot Pie
759

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

4 each chicken breast halves, boneless, skinless
¼ teaspoon seasoned salt
1 large russet potatoes
cubed
*
1 small onions
cut into thin wedges
2 medium carrots
diced
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
thawed
*
2 tablespoons margarine
or butter, melted

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

Reviews

+1

almost 4 years

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.

Made it for Sean last week. I substituted 2% yogurt for sour cream, and it worked just fine. Didn't have poultry seasoning, so just thew in some dried thymes and oreganos. The overall flavour was delicious. and Sean enjoyed it!

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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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