Shop Kitchen ▾
  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 2 tablespoons flour
  • 2 celery stalks, diced
  • 3 carrots, peeled and diced
  • 1 cup frozen peas, thawed
  • 2 cups chicken broth
  • 3 cups shredded rotisserie chicken
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried basil plus additional to taste
  • 5 sheets phyllo dough, thawed
  • 1 egg yolk, whisked
Preheat the oven to 400 degrees F. Melt the butter in a large pot over medium heat. Add the onion and saute 3 minutes. Sprinkle onion with the flour and cook 2 minutes. Add the celery, carrots, peas and chicken broth. Turn heat to medium high; cook 2 to 3 minutes, until sauce thickens. Add the chicken, salt and basil to taste; mix.
Spoon the mixture into six oven-safe ramekins, filling each to the top.
Unfold the sheets of phyllo dough, keeping them stacked. Use a paring knife to cut the dough into six circles that are 1 1/2 inches bigger in diameter than the ramekins. Place one stack on each ramekin; brush with some of the egg yolk. Top with the 1/4 teaspoon of basil and coat again with egg yolk.
Cook on the top rack of oven 10 minutes. Serve.

nutrition information

Per Serving: cal. (kcal) 305, Fat, total (g) 17, sat. fat (g) 6.5, carb. (g) 20, fiber (g) 3, pro. (g) 20, Percent Daily Values are based on a 2,000 calorie diet
Back to Top