Rating: 4.5 stars
21 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

To serve three, use 1 1/2 tablespoons flour, cut the phyllo sheets into quarters, and scale remaining ingredients down by half. Bake the potpies in three (10-ounce) ramekins. (Tuck one quarter of phyllo sheets on top of each ramekin; discard remaining quarter.) Bake 15 minutes or until tops are golden. To reduce prep time, look for prechopped vegetables in the supermarket.

Marcia Whyte Smart
Recipe by Cooking Light April 2007

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary test

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Melt butter in a large Dutch oven over medium-high heat; add oil. Add potatoes and next 6 ingredients (through thyme), and sauté for 5 minutes. Reduce heat to medium-low; sprinkle flour over vegetables. Cook for 5 minutes, stirring frequently. Stir in milk and broth. Increase heat to medium-high; bring to a boil. Reduce heat, and simmer 5 minutes or until thickened. Add chicken, peas, salt, and pepper.

  • Spoon mixture into a 3-quart baking dish. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly spray with cooking spray. Repeat layers with cooking spray and remaining phyllo. Place phyllo layers loosely on top of mixture in dish. Place dish on a baking sheet. Bake at 375° for 30 minutes or until top is golden.

Nutrition Facts

354 calories; calories from fat 29%; fat 11.2g; saturated fat 3.8g; mono fat 5.3g; poly fat 1.2g; protein 24.2g; carbohydrates 40g; fiber 4.4g; cholesterol 52mg; iron 2.5mg; sodium 680mg; calcium 209mg.
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