Chicken Pot Pie Recipe

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 239.1
  • Total Fat: 2.7 g
  • Cholesterol: 45.1 mg
  • Sodium: 462.3 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 3.1 g
  • Protein: 24.0 g

View full nutritional breakdown of Chicken Pot Pie Recipe calories by ingredient
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revised WW recipe revised WW recipe
Number of Servings: 6


    5 OZ FF Evaporated Milk
    2 medium carrots chopped
    1 medium onion chopped
    1 cup frozen green peas
    1 cup of frozen corn
    2 cups water
    2 chicken bouillon cubes, crumbled
    1 pound uncooked bones skinless breast
    3 Tablespoons white all-purpose flour
    6 sheets phyllo dough


Place chicken, water, bouillon cubes in a medium pan. Bring to a boil, then cook gently, uncovered, for 15 minutes. Remove from heat and allow to cool. Reserve 1 Cup of the broth and cube the chicken.

Preheat oven to 400.
Coat a deep-dish 8" pie pan with cooking spray.

Microwave carrots and peas for 2 minutes (the corn too if you're using frozen.) Drain.

Spray oil in a non-stick pan, cook the onions until soft. Stir in flow and cook on low heat for 2 minutes. Remove pan from heat and stir in the milk and reserved broth. Return to low heat and cook, stirring (I recommend a whisk for this procedure) until the broth thickens and starts to boil. Add carrots, peas, chicken and corn.

Pour mixture into prepared dish.
Layer sheets of phyllo over pie, trim edges, and press down firmly to seal.
Lightly coat with cooking spray.

Bake for t 10 minutes, then lower the temperature to 350 and bake until golden brown (about 20 minutes more.)

6 servings, 5 points each.

Number of Servings: 6

Recipe submitted by SparkPeople user JCJSKI5645.

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