Skinny Down Home Chicken Pot Pie
Recipe: #18778
May 02, 2015
Categories: Comfort Food, Desserts, Poultry, Chicken, Vegetables, French, Brunch, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, Sunday Dinner, Oven Bake, Boneless Pieces, Pies more
"This is my sister Jackie's fav cookbook "cook yourself thin" and this is a great pot pie made with phyllo dough"
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (469.9 g)
- Calories 419.7
- Total Fat - 15 g
- Saturated Fat - 3.8 g
- Cholesterol - 116.6 mg
- Sodium - 752.3 mg
- Total Carbohydrate - 43 g
- Dietary Fiber - 7.3 g
- Sugars - 11.7 g
- Protein - 28.5 g
- Calcium - 110.1 mg
- Iron - 3 mg
- Vitamin C - 57.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
Thaw phyllo dough in frig overnight.
Step 3
In 6 quart stock pot heat olive oil. Add flour brown for about 3 minutes add onion garlic and leek. Add carrot celery potato and turnips. Add chicken and herbs, stirring constantly so everything is covered but doesnt burn.
Step 4
Add chicken stock and stir like crazy. Bring to a boil stirring constantly
Step 5
Turn down to a simmer, cover and simmer for 7 minutes until it becomes thick and chicken is done. Remove from heat.
Step 6
Brush the 6 sheets of phyllo with butter stacking one on another.
Step 7
Remove the bay leaf and thyme from gravy.
Step 8
Pour into a 9 x9 cake pan.
Step 9
Top with dough. Press down firmly with your hands.
Step 10
Place pan on baking sheet.
Step 11
Bake for 30 minutes. Turning tray around half way through the baking process.
Step 12
Remove and allow to cool for 10 minutes.
Step 13
Slice into 6 squares. Serve.
Tips & Variations
No special items needed.
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