Phyllo Chicken Pot Pie
Recipe - Welcome
Phyllo Chicken Pot Pie
0
Servings6
Cook Time60 Minutes
Calories288
Ingredients
2 Tbs canola oil
2 carrots, peeled and small diced
1 small onion, small diced
1 cup mushrooms, sliced
3 Tbs flour
1 1/2 cups low-sodium chicken stock
1/2 cup skim milk
3 cups Brookshire’s Cooked Chicken, diced
1/2 cup Brookshire’s Frozen Peas
salt and pepper, to taste
8 phyllo dough sheets, thawed according to package instructions
extra virgin olive oil, for brushing
Directions
- Preheat oven to 350° F. In a large skillet, heat canola oil over medium heat. Add carrots, onion and mushrooms. Cook until soft, about 6 minutes.
- Add flour; stir to coat. Cook for about 1 minute until flour is pasty and thick. Slowly add stock and milk, while stirring. Bring to a simmer; let thicken. Turn off the heat. Stir in the chicken and peas. Season with salt and pepper.
- Spoon filling into an 8 x 8 baking dish or 6 individual ramekins. Unroll the phyllo dough. Lay flat with a damp towel over the sheets. Place one sheet of dough on a work surface. Brush with olive oil. Gather the dough together into a bunch. Place on top of the filling in each ramekin. If using a baking dish, repeat until the pot pie is covered by the dough.
- Bake for 20 to 25 minutes if using individual ramekins or 30 to 40 minutes if using an 8 x 8 baking dish.
Nutritional Information
Calories: 288, Fat: 7 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 218 mg, Carbohydrates: 29 g, Fiber: 2 g, Protein: 28 g.
0 minutes
Prep Time
60 minutes
Cook Time
6
Servings
288
Calories
Shop Ingredients
Makes 6 servings
Brookshire's 100% Pure Canola Oil - 48 Fluid Ounce
$4.49 was $4.99$0.09/fl oz
Bolthouse Farms Carrots, Premium - 908 Gram
$2.49$0.00/g
Not Available
Monterey Mushrooms Sliced White - 8 Ounce
$2.79$0.35/oz
Brookshire's All Purpose Flour - 2 Pound
$2.69$1.35/lb
Full Circle Market Organic Low Sodium Chicken Broth - 32 Ounce
$2.99$0.09/oz
Not Available
Brookshire's Boneless Skinless Chicken Breast - Avg 2.39 Lbs
$11.93 avg/ea$4.99/lb
Brookshire's Classic Petite Green Peas - 12 Ounce
$1.00 was $2.29$0.08/oz
Brookshire's Ground Black Pepper - 3.1 Ounce
$3.99$1.29/oz
Athens Phyllo Dough - 8 Ounce - 2 Count
$6.49$0.41/oz
Brookshire's Extra Virgin Olive Oil - 8.5 Fluid Ounce
$6.99$0.82/fl oz
Nutritional Information
Calories: 288, Fat: 7 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 218 mg, Carbohydrates: 29 g, Fiber: 2 g, Protein: 28 g.
Directions
- Preheat oven to 350° F. In a large skillet, heat canola oil over medium heat. Add carrots, onion and mushrooms. Cook until soft, about 6 minutes.
- Add flour; stir to coat. Cook for about 1 minute until flour is pasty and thick. Slowly add stock and milk, while stirring. Bring to a simmer; let thicken. Turn off the heat. Stir in the chicken and peas. Season with salt and pepper.
- Spoon filling into an 8 x 8 baking dish or 6 individual ramekins. Unroll the phyllo dough. Lay flat with a damp towel over the sheets. Place one sheet of dough on a work surface. Brush with olive oil. Gather the dough together into a bunch. Place on top of the filling in each ramekin. If using a baking dish, repeat until the pot pie is covered by the dough.
- Bake for 20 to 25 minutes if using individual ramekins or 30 to 40 minutes if using an 8 x 8 baking dish.