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Phyllo Chicken Pot PiePhyllo Chicken Pot Pie
Phyllo Chicken Pot Pie
Phyllo Chicken Pot Pie
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Recipe - Frankston #713
Phyllo Chicken Pot Pie
0
Servings6
Cook Time60 Minutes
Calories288
Ingredients
2 Tbs canola oil
2 carrots, peeled and small diced
1 small onion, small diced
1 cup mushrooms, sliced
3 Tbs flour
1 1/2 cups low-sodium chicken stock
1/2 cup skim milk
3 cups Brookshire’s Cooked Chicken, diced
1/2 cup Brookshire’s Frozen Peas
salt and pepper, to taste
8 phyllo dough sheets, thawed according to package instructions
extra virgin olive oil, for brushing
Directions
  1. Preheat oven to 350° F. In a large skillet, heat canola oil over medium heat. Add carrots, onion and mushrooms. Cook until soft, about 6 minutes. 
  2. Add flour; stir to coat. Cook for about 1 minute until flour is pasty and thick. Slowly add stock and milk, while stirring. Bring to a simmer; let thicken. Turn off the heat. Stir in the chicken and peas. Season with salt and pepper. 
  3. Spoon filling into an 8 x 8 baking dish or 6 individual ramekins. Unroll the phyllo dough. Lay flat with a damp towel over the sheets. Place one sheet of dough on a work surface. Brush with olive oil. Gather the dough together into a bunch. Place on top of the filling in each ramekin. If using a baking dish, repeat until the pot pie is covered by the dough.
  4. Bake for 20 to 25 minutes if using individual ramekins or 30 to 40 minutes if using an 8 x 8 baking dish.
Nutritional Information

Calories: 288, Fat: 7 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 218 mg, Carbohydrates: 29 g, Fiber: 2 g, Protein: 28 g.

0 minutes
Prep Time
60 minutes
Cook Time
6
Servings
288
Calories

Shop Ingredients

Makes 6 servings
2 Tbs canola oil
Brookshire's Canola Oil
Brookshire's Canola Oil - 48 Fluid ounce
$4.99 was $5.69$0.10/fl oz
2 carrots, peeled and small diced
Bolthouse Farms Carrots, Premium
Bolthouse Farms Carrots, Premium - 908 Gram
$2.29$0.00/g
1 small onion, small diced
Not Available
1 cup mushrooms, sliced
Fresh Sliced Mushrooms
Fresh Sliced Mushrooms - 8 Ounce
$2.79$0.35/oz
3 Tbs flour
Brookshire's All-Purpose Flour
Brookshire's All-Purpose Flour - 2 Pound
$2.69$1.35/lb
1 1/2 cups low-sodium chicken stock
Full Circle Market Broth, Low Sodium, Chicken
Full Circle Market Broth, Low Sodium, Chicken - 32 Ounce
$2.99$0.09/oz
1/2 cup skim milk
Not Available
3 cups Brookshire’s Cooked Chicken, diced
Brookshire's Chicken Breasts with Rib Meat, Boneless, Skinless
Brookshire's Chicken Breasts with Rib Meat, Boneless, Skinless - 2.5 Pound
$12.48 avg/ea$4.99/lb
1/2 cup Brookshire’s Frozen Peas
Brookshire's Classic Petite Green Peas
Brookshire's Classic Petite Green Peas - 12 Ounce
$1.49 was $2.29$0.12/oz
salt and pepper, to taste
Brookshire's Iodized Salt
Brookshire's Iodized Salt - 26 Ounce
$0.99$0.04/oz
8 phyllo dough sheets, thawed according to package instructions
Not Available
extra virgin olive oil, for brushing
Brookshire's Extra Virgin Olive Oil
Brookshire's Extra Virgin Olive Oil - 8.5 Fluid ounce
$6.99$0.82/fl oz

Nutritional Information

Calories: 288, Fat: 7 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 218 mg, Carbohydrates: 29 g, Fiber: 2 g, Protein: 28 g.

Directions

  1. Preheat oven to 350° F. In a large skillet, heat canola oil over medium heat. Add carrots, onion and mushrooms. Cook until soft, about 6 minutes. 
  2. Add flour; stir to coat. Cook for about 1 minute until flour is pasty and thick. Slowly add stock and milk, while stirring. Bring to a simmer; let thicken. Turn off the heat. Stir in the chicken and peas. Season with salt and pepper. 
  3. Spoon filling into an 8 x 8 baking dish or 6 individual ramekins. Unroll the phyllo dough. Lay flat with a damp towel over the sheets. Place one sheet of dough on a work surface. Brush with olive oil. Gather the dough together into a bunch. Place on top of the filling in each ramekin. If using a baking dish, repeat until the pot pie is covered by the dough.
  4. Bake for 20 to 25 minutes if using individual ramekins or 30 to 40 minutes if using an 8 x 8 baking dish.