Chicken Pot Pie

1 Jan

6 cups water

2 cups fresh or frozen pearl onions

1-1/2 pounds boneless skinless chicken breast, cubed

2 TBSP canola oil, divided

2 medium red potatoes, peeled and diced

1 cup sliced fresh mushrooms

1 can (14 oz)  reduced fat chicken broth

1 cup fresh chopped broccoli florets

3 TBSP Sherry

3 TBSP cornstarch

1/2 cup fat-free milk

1-1/2 tsp minced fresh thyme

1/2 tsp salt

1/4 tsp black pepper

10 sheets phyllo dough (14×9 inches)


Pre-heat oven to 425


In a Dutch oven, bring water to a boil. Add onions; boil 3 minutes. Drain and rinse in cold water; peel and set aside.

in a large skillet, cook chicken in 1 tablespoon oil over medium heat until juices run clear; remove and keep warm. In the same pan, saute potatoes, in remaining oil for 5 minutes. Add onions and mushrooms; saute 3 minutes, Add broth, broccoli, and sherry. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until potatoes are tender.

Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thick. Drain chicken; add to onion mixture. Stir in thyme, salt and pepper. Transfer to an 8 inch square baking dish coated with cooking spray.

Stack all 10 sheets of phyllo dough. Roll up, starting at the long side; cut into 1/2 inch strips. Place in a large bowl and toss to separate. Spray with cooking spray. Arrange over chicken mixture. Spray again. Bake uncovered for 10 to 15 minutes or until golden brown.


Serves 6




calories 325 per serving. 6 g fat ( 2 saturated) 64 mg cholesterol, 542 mg sodium, 33 g carbs, 2 g fiber, 29 g protein.



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