Phyllo Chicken Pot Pies

4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 430.4
  • Total Fat: 10.8 g
  • Cholesterol: 42.1 mg
  • Sodium: 1,295.7 mg
  • Total Carbs: 61.4 g
  • Dietary Fiber: 6.6 g
  • Protein: 26.4 g

View full nutritional breakdown of Phyllo Chicken Pot Pies calories by ingredient
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Adapted from Ellie Krieger's 'You and Me Chicken Pot Pies' Adapted from Ellie Krieger's 'You and Me Chicken Pot Pies'
Number of Servings: 4


    Cooking spray
    2 boneless, skinless chicken breasts halves, cut into 1/2-inch chunks
    1 teaspoon salt
    Freshly ground black pepper
    2 tablespoons olive oil, divided
    2 leeks, bottom 4 inches only, washed well and chopped
    2 celery stalks, chopped
    2 medium carrots, chopped
    2 medium potatoes cut into 1/2-inch pieces
    1/2 pound green beans, trimmed and chopped into 1/2-inch pieces
    2 gloves garlic, minced
    1 1/2 cups low-fat milk
    1/3 cup all-purpose flour
    2 cups low-sodium chicken broth
    1 cup frozen corn
    2 tablespoons chopped fresh parsley leaves
    1 tablespoon fresh thyme leaves
    3 sheets frozen phyllo dough, thawed


Preheat the oven to 350 degrees F. Spray 4 individual-sized baking dishes with cooking spray.
Season the chicken with 1/4 teaspoon salt and a few turns of pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, turning once. Transfer the chicken to a plate.

Add 2 more teaspoons of the oil, the leeks, carrots, and the celery to the pan and cook until vegetables begin to soften, about 3 minutes. Add the potatoes, green beans, garlic, and remaining salt and pepper and cook for 2 more minutes.

Add the milk to the pan. Stir the flour into the chicken broth until dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low. Cover and simmer, stirring occasionally, for 10 minutes. Stir in the reserved chicken, corn, parsley, and thyme. Spoon the mixture into the prepared baking dishes.

Put the remaining 2 teaspoons olive oil into a small bowl. Unroll the phyllo dough and cut it into quarters. Place a quarter sheet on top of each baking dish and brush with olive oil. Repeat with remaining 3 baking dishes. Tuck the edges of the phyllo into the dish rim. Top each pie with Parmesan.

Place on a baking sheet and bake until the filling is bubbling, about 30 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user KRISTALEE80.

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