Chicken Pot Pie, Light

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 250.1
  • Total Fat: 9.4 g
  • Cholesterol: 49.9 mg
  • Sodium: 430.0 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 2.6 g
  • Protein: 18.3 g

View full nutritional breakdown of Chicken Pot Pie, Light calories by ingredient
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Number of Servings: 8


    Phyllo Dough, 10 sheet dough
    Chicken Breast (cooked), no skin, 16 ounces
    Sour Cream, reduced fat, 1 cup
    Cream of Chicken Soup, 1 can (10.75 oz)
    Mixed Vegetables, frozen, 1 package (10 oz)
    Dill weed, dried, 3 tbsp
    Celery seed, 2 tbsp
    Ground Mustard, 2 tbsp
    Pepper, black, 2 tbsp


- In a large skillet, cook the chicken until done.
- While chicken is cooking, combine cream of chicken soup, sour cream and spices. Add a little water to make a runny consistency (slightly thick but liquidy)
- When chicken is thouroughly cooked, add liquid mix and vegetables to chicken.
- Heat thoroughly
- While mixture is heating, layer 5 sheets of the phyllo dough in a greased 9x13 pan making sure to criss cross the dough and covering the sides of the pan.
- Pour mixture of layering of dough
- Add remaining five sheets of dough over mixture, wet finger tips and seal the bottom layer to the top layer.
- Cook for 25-30 mins at 350 degree, until mixture is boiling and dough has become lightly browned and crunchy.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user KELLYANNE041.

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