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.

Recipe by Cooking Light April 2007

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

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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