- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 449.4
- Total Fat: 6.4 g
- Cholesterol: 68.7 mg
- Sodium: 1,318.2 mg
- Total Carbs: 63.2 g
- Dietary Fiber: 5.9 g
- Protein: 34.3 g
Lower Fat Chicken Pot Pie With Phyllo CrustSubmitted by: SLEEPIGRL
IntroductionThe servings here are VERY generous! I actually like to make this for 1 serving, using individual sized casserole dishes. If you are a single or 2 person household, individual serving casserole dishes are a must! If you have not worked with phyllo before...see note below. The servings here are VERY generous! I actually like to make this for 1 serving, using individual sized casserole dishes. If you are a single or 2 person household, individual serving casserole dishes are a must! If you have not worked with phyllo before...see note below.
12 ounces boneless skinless chicken breasts, cut into bite sized pieces
6 sheets phyllo dough
2 1/4 cups frozen mixed vegetables (peas, carrots, corn, beans)
1 1/2 medium onion, chopped (6 oz)
6 stalks celery
2 1/4 cups fat-free chicken broth
1/2 cup white whole wheat flour
3/4 cup fat-free half-and-half
1 1/2 teaspoons olive oil, divided
4 1/2 garlic cloves, minced
3 tablespoons chopped parsley
2 1/4 teaspoons rubbed sage
3 teaspoons parmesan cheese (14g)
1 1/2 to taste nonstick cooking spray
salt, to taste (optional)
pepper, to taste
2 Pre-heat oven to 350 degrees F. Coat a round casserole dish with non-stick cooking spray.
3 In a large non-stick skillet, add ½ tsp olive oil and heat over medium heat. Add the chicken pieces, seasoning with salt and pepper. Cook through until no longer pink. Remove to a plate.
4 Add remaining oil, onion, garlic, and celery to skillet; cook 3 minutes. Stir in flour and cook 1 minute, stirring constantly. Gradually stir in broth and half-and-half. Cook, stirring until mixture comes to a slight boil.
5 Add frozen vegetables, salt and pepper to taste. Cover and cook on medium/low, simmering and stirring occasionally, about 10 minutes.
6 Stir in chicken, parsley, and sage. Remove from heat and keep warm.
7 Unroll phyllo. Remove 2 sheets to the counter and spray them lightly with cooking spray. Place them in the bottom of the casserole dish so they cross each other, and run up the sides.
8 Spoon the chicken mixture into the casserole dish. Sprinkle with parmesan cheese. Fold phyllo over the top. Remove 2 more sheets, coat with spray, and place them on top of the pie so they cross each other. Tuck the edges down the sides as best you can.
9 Cook at 350 degrees for 35-40 minutes, until hot and bubbly inside. Let stand 5-8 minutes before serving.
Number of Servings: 3
Recipe submitted by SparkPeople user SLEEPIGRL.