Irene's Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 237.9
  • Total Fat: 11.4 g
  • Cholesterol: 38.8 mg
  • Sodium: 307.6 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 3.0 g
  • Protein: 12.1 g

View full nutritional breakdown of Irene's Chicken Pot Pie calories by ingredient
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A Pot Pie with Broccoli instead of Peas A Pot Pie with Broccoli instead of Peas
Number of Servings: 8


    5 chicken thighs
    2 quarts water
    1 tablespoon salt
    2 cups carrots, medium diced
    2 cups celery, medium diced
    1/2 cup onions, chopped
    2 cup frozen broccoli, thawed and chopped
    3 tablespoons margarine
    3 tablespoons flour
    1 teaspoon chopped fresh basil
    1 teaspoon salt
    1 1/2 teaspoons ground black pepper
    1/4 cup reduced fat sour cream
    10 sheets Athens® Fillo Dough (9" x 14"), thawed
    1/4 cup of margarine, melted


Place chicken, water and salt into 4-quart soup pot. Bring to a boil over high heat, reduce heat to low and simmer chicken until tender, about 1 hour. Remove chicken, cool and dice 2 cups of meat. Strain chicken broth into fresh pan.

Simmer carrots in strained chicken broth until tender, remove and add to diced chicken. Repeat this procedure with onions and celery. In small saucepan, over medium heat, melt 3 tablespoons margarine. Stir in flour, mix well, and cook for 1 minute. Then whisk in 2 cups of strained chicken broth. Bring to a boil, stirring constantly, and simmer for 2 to 3 minutes, or until thickened. Remove from heat and cool slightly.

In large bowl, place chicken, cooked vegetables, thawed broccoli, and chicken broth, mixing lightly. Season with basil, salt and pepper. Cool completely and stir in sour cream.

To make pie, overlap 10 sheets of fillo in a 9" pie pan, buttering the sheets with margarine as you layer them in the pie pan. Pour chicken mixture on fillo dough. Top with remaining 10 sheets, overlapping the fillo and brushing each layer. Score top. Bake in preheated 350ºF oven for 30 to 40 minutes or until golden brown Let stand 5 minutes. Serve hot.

Number of Servings: 8

Recipe submitted by SparkPeople user LOSERIRENE.

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