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Chicken Pot Pie with Phyllo
40 min prep time
30 min cook time
12servings
Recipe by
Robyn Webb
Source
The American Diabetes Association Diabetes Comfort Food Cookbook
Photo by
Renee Comet
How to Make Chicken Pot Pie with Phyllo
There is nothing more comforting than chicken and veggies in a lusciously thick sauce topped with a flaky crust. The earthy aroma of this dish will fill your kitchen and call everyone to dinner. The secret to this ultimate comfort food? By using butter-flavored spray and phyllo dough we slash all the saturated fat and calories found in a typical pie crust topping. The phyllo dough topping is infinitely more interesting than a standard crust.
40 min prep time
30 min cook time
12servings
1 (3 × 3-inch) square
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Step-By-Step Instructions:
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Preheat the oven to 400°F. Season the diced chicken with garlic powder and freshly ground pepper and set aside. In a 2-quart saucepan, bring the chicken stock and water to a boil.
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Meanwhile, heat the olive oil in a medium skillet and add the mushrooms and garlic. Season lightly with salt and pepper. Cook for 5 minutes or until mushrooms are soft. Once the mushrooms soften, set them aside in a bowl. Strain any liquid from the mushrooms.
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Add in the potatoes and thyme leaves and lower the heat to medium. Simmer the potatoes for about 8 minutes until tender. With a slotted spoon, remove the potatoes and thyme to a bowl. Discard the thyme leaves. Add the carrots and onions to the stock and simmer for 4 minutes. With a slotted spoon remove the carrots and onions to the same bowl with the potatoes.
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Add the chicken to the stock and simmer the chicken for 3 minutes. With a slotted spoon, remove the chicken to the same bowl with the vegetables. Reduce the stock until reduced to 1/2 cup, about 10 minutes.
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Meanwhile, whisk the milk, half-and-half, and flour together in a bowl until very smooth. When the stock is reduced, slowly add the milk mixture to the stock, constantly stirring until thickened, but smooth. Add the sauce to the vegetables and season with salt and pepper. Add in the reserved mushrooms, peas, and parsley, and mix well.
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Pour the mixture into a 9 × 13-inch pan. Set aside.
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Spread one sheet of phyllo out onto a very lightly floured surface. Be sure to cover the remaining sheets of phyllo with a towel to avoid exposing to air. The phyllo will crack if exposed. Coat with the butter spray. Add another sheet of phyllo on top of the first sheet and coat with spray. Repeat this process until all 8 sheets are used.
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Carefully lift the phyllo dough stack and place over the chicken vegetable filling. Tuck the edges under. With a sharp knife, make 3 diagonal slashes across the top of the dough. This will allow steam to escape.
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Bake the chicken pot pie, uncovered, for about 30 minutes until the top is puffed and golden brown. Remove from the oven and let stand for about 5 minutes. Cut into squares.
Nutrition facts
12 Servings
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Serving Size
1 (3 × 3-inch) square
- Amount per serving Calories 190
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Total Fat
3g
- Saturated Fat 1g
- Trans Fats 0g
- Cholesterol 35mg
- Sodium 220mg
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Total Carbohydrate
26g
- Dietary Fiber 3g
- Total Sugars 5g
- Protein 14g
- Potassium 568mg
Ingredients
boneless, skinless chicken breasts (diced into 1/2-inch pieces)
1 lbs
garlic powder
1 1/2 tsp
black pepper
1 dash
low sodium chicken broth (fat-free)
2 cup
water
1/2 cup
olive oil
1 tsp
cremini (baby bella) mushrooms (cut into 1/2-inch pieces (about 3 cups))
10 oz
garlic (finely chopped)
1 clove
Kosher Salt (to taste)
1 pinch
red potatoes (unpeeled and cut into quarters)
1 lbs
fresh thyme
5 sprig
carrots (diced into 1/2-inch pieces)
3 med
onion(s) (diced)
1 large
1% milk
1 1/2 cup
half-and-half
1/2 cup
all-purpose flour
6 tbsp
frozen peas
8 oz
parsley (minced flat leaf)
1/2 cup
sheets frozen phyllo dough
8 whole
nonstick cooking spray
1 whole
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