Try this Phyllo Chicken Potpie recipe, or contribute your own.
Suggest a better description~-Spray large nonstick skillet with Pam, add chicken and onion and cook over medium heat for 5-7 minutes, stirring frequently, until chicken is no longer pink. --Add potatoes, carrots, 1/2 cup chicken broth, and seasonings. Bring to a boil. Cover and cook over medium-low heat for 5-6 minutes or until veggies are tender. --Blend flour into remaining broth and pour into veggies, stirring to blend. Cook and stir for 1-2 minutes, or until thickened. Remove from heat and allow to cool. --On work surface, layer phyllo sheets, brushing between layers with margarine, reserving a small amount for finished pie. --Fit phyllo layers into a spray-coated 2 quart, deep casserole. ~-Fill with chicken mixture. --Fold edges of phyllo over filling; brush with remaining butter. --Bake at 375 for 35-40 minutes or until golden brown and filling bubbles. Recipe by: Tyson Posted to Digest eat-lf.v097.n227 by KAR
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Serving Size: 1 Serving (360g) | ||
Recipe Makes: 6 | ||
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Calories: 328 | ||
Calories from Fat: 57 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 103.1mg | 32 % | |
Sodium 303.5mg | 10 % | |
Potassium 846mg | 22 % | |
Total Carbohydrate 25.6g | 8 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 23.2g | ||
Protein 40.4g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 328
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