Flaky Chicken Pie

A mixture of tender chicken, warm potato, and simmered carrots, set inside thin layers of phyllo dough, and baked to a golden brown crust.
A mixture of tender chicken, warm potato, and simmered carrots, set inside thin layers of phyllo dough, and baked to a golden brown crust.

Flaky Chicken Pie

Prep Time
10

MINUTES

10 minutes
Cook Time
65

MINUTES

65 minutes
Serves
6

Calories
583

  • Calories583
  • Total Fat11 g
  • Cholesterol60 mg
  • Sodium963 mg
  • Total Carbohydrate88 g
  • Protein28 g

Ingredients

  • 6

  • 1/4 teaspoon seasoned salt

  • 1 can reduced-sodium chicken broth

  • 1 small onion, cut into thin wedges

  • 1 large baking potato, 1/2-inch cubes

  • 2 medium carrots, diced 1/4-inch

  • 1/2 teaspoon poultry seasoning

  • 1/8 teaspoon pepper

  • 1/4 cup flour

  • 1/2 cup fat-free sour cream

  • 6 sheet phyllo dough, thawed according to package directions

  • 2 tablespoon margarine, melted

Cooking Instructions

  • Preheat oven to 375°F. Cut chicken into 1/2-inch pieces and sprinkle with seasoned salt.
  • Spray large nonstick skillet with cooking spray; heat over medium-high. Add chicken and onion. Cook, stirring, 5 to 7 minutes or until chicken is no longer pink. Add potato, carrot, 1/2 cup broth, poultry seasoning and pepper. Bring to a boil. Cover and cook over medium-low heat 5 or 6 minutes or until vegetables are tender and chicken is done (internal temp 170°F).
  • Meanwhile, whisk flour into remaining broth; add to chicken and vegetables. Cook and stir 1 to 2 minutes or until thickened. Remove from heat; set aside.
  • On a work surface, layer sheets of phyllo, brushing between layers with melted margarine, reserving a small amount for finishing. Spray a deep 2-quart casserole with nonstick cooking spray. Fit phyllo layers into casserole. Stir sour cream into chicken mixture, then spoon into pastry. Fold edges of phyllo over filling; brush with remaining margarine.
  • Bake 35 to 45 minutes or until filling is hot and crust is golden brown.

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