Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 397.8
  • Total Fat: 13.8 g
  • Cholesterol: 74.9 mg
  • Sodium: 703.2 mg
  • Total Carbs: 43.1 g
  • Dietary Fiber: 4.4 g
  • Protein: 25.5 g

View full nutritional breakdown of Chicken Pot Pie calories by ingredient
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Number of Servings: 6


    Phyllo dough - 10 sheets
    vegetable spray
    1 pkg. frozen mixed vegetables
    2 medium red potatoes, cooked and chopped into chunks
    1/3 cup butter
    1/3 cup flour
    1/3 cup onion
    1/2 tsp. salt
    1/4 tsp. pepper
    1 can chicken broth
    2/3 cup milk
    2 cups cut up cooked chicken breast


Heat butter in saucepan over low heat until melted. Add onion and cook until tender. Add the flour, salt, and pepper to onion mixture. Stir constantly until mixed. Slowly stir in chicken broth and milk. Heat to a boiling. Stir in chicken and vegetables.

Pour filling into a sprayed 9X9 pan. Cover with phyllo dough - following directions on package for phyllo dough. Place on cookie sheet or foil to prevent over boiling into oven.

Bake at 350F for 30-45 minutes or until bubbly and nicely browned.

Number of Servings: 6

Recipe submitted by SparkPeople user RICHTERCORY.

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