Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 347.3
  • Total Fat: 4.7 g
  • Cholesterol: 68.6 mg
  • Sodium: 478.2 mg
  • Total Carbs: 40.9 g
  • Dietary Fiber: 4.3 g
  • Protein: 35.2 g

View full nutritional breakdown of Chicken Pot Pie calories by ingredient
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Revamped from a WW recipe. Revamped from a WW recipe.
Number of Servings: 4


    1 pnd. chicken breast, cooked, diced
    1 cup chicken broth
    1 can non fat evaporated milk
    1 cup potato, diced
    1 cup carrots, diced
    1/2 cup peas
    1/2 cup corn
    1/2 cup onion, diced
    3 gloves garlic, diced
    1/2 cup celery, diced
    1 serving (5 sheets) phyllo dough or puff pastry
    2 tsp Olive oil
    3 Tblsp. flour


Cut chicken in to chunks. On a plate mix flour, salt and pepper and coat chicken. Fry in nonstick skillet in 1 tsp of Olive oil until juices run clear. Remove chicken and add 1 tsp Olive oil to skillet and saute onion, celery and garlic until onions are translucent. Add 1/2 cup chicken broth, carrots and potatos and bring to a boil. Boil until tender. Add peas, corn and evaporated milk. Boil for 5 more minutes. If liquid is too thick add the remaining 1/2 cup of chicken broth.

Add all ingredients to pie dish and cover with phyllo dough. Brush Phyllo dough with cooking spray and bake at 350 for 30 minutes.

We split the mixture and dough in to four separate ramekins so that each individual has thier own.

Number of Servings: 4

Recipe submitted by SparkPeople user TGRAY40.

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