Chicken Pot Pie
Recipe from Family Circle

Even if you aren't a pastry-maker, you can make this homey pot pie recipe thanks to frozen phyllo dough. Once you spoon into the golden flaky crust, you'll find a creamy chicken filling complete with potatoes, carrots, and green beans.

Chicken Pot Pie

by 5  people

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  • 4   teaspoons 
    olive oil
  • 3/4  teaspoon 
  • 1/2  teaspoon 
    black pepper
  • 1 1/2  pounds 
    boneless, skinless chicken breasts, cut into bite-size pieces
  • 1   cup 
    chopped onion
  • 3/4  cup 
    chopped celery
  • 2   
    cloves garlic, finely chopped
  • 1/3  cup 
    all-purpose flour
  • 1   can 
    (14-1/2 ounces) fat-free chicken broth
  • 1 1/2  cups 
    low-fat (1%) milk
  • 2   
    red skinned potatoes, cut into 1/2-inch pieces
  • 1 1/2  cups 
    baby carrots, quartered
  • 1/2  pound 
    green beans, chopped
  • 2   tablespoons 
    chopped parsley
  • 1   teaspoon 
    rubbed sage
  • 4   sheets 
    frozen phyllo dough, thawed
  • 1/4  cup 
    grated Parmesan cheese
Heat oven to 350 degrees F. Coat a 3-quart baking dish with nonstick cooking spray.
Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook 8 minutes, turning halfway through cooking time. Transfer to a plate.
Add remaining oil, onion and celery; cook 3 minutes. Stir in garlic and flour and cook, stirring constantly, 1 minute. Gradually stir in broth and milk. Cook, stirring, until mixture comes to a boil.
Add potatoes, carrots, green beans, remaining salt and pepper. Cover; cook on medium-low, stirring occasionally, 10 minutes. Stir in chicken, parsley and sage. Spoon into prepared baking dish.
Unroll phyllo. Place 1 sheet on top of chicken mixture; lightly coat with cooking spray. Sprinkle with 1 tablespoon of the cheese. Repeat layering. Tuck edges of phyllo inside rim of baking dish.
Place baking dish on a baking sheet; bake at 350 degrees F for 35 to 40 minutes or until filling is bubbly. Let stand 10 minutes.
Nutrition information
Per Serving: cal. (kcal) 341, Fat, total (g) 8, chol. (mg) 75, sat. fat (g) 2, carb. (g) 32, fiber (g) 3, pro. (g) 35, sodium (mg) 711, Percent Daily Values are based on a 2,000 calorie diet
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