PHYLLO CHICKEN POT PIE FROM FROZEN PHYLLO DOUGH
Make and share this Phyllo Chicken Pot Pie from Frozen Phyllo Dough recipe from Food.com.
Provided by petlover
Categories Pot Pie
Time 1h15m
Yield 1 pot pie, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- 1.) Place carrots, celery, potatoes and onions into the chicken broth and cook over med-high until tender. Add frozen peas and corn. Add diced chicken, salt pepper sage and thyme. Simmer over med-low for a few minutes.
- 2.) Whisk milk and flour together. Add to above mixture and simmer until thickened.
- 3. ) To make pie, overlap 10 sheets of fillo in a 9" pie pan, buttering the sheets as you layer them in the pie pan. Pour chicken mixture on fillo dough. Top with remaining 10 sheets, overlapping the fillo and brushing each layer. Score top.
- 4.) Bake in preheated 350ºF oven for 25 to 40 minutes or until golden brown Let stand 5 minutes. Serve hot.
- GENERAL FILLO DOUGH HANDLING DIRECTIONS. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using. Carefully unroll fillo sheets onto a smooth, dry surface. Cover fillo completely with plastic wrap, then a damp towel.Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out. Microwave butter until melted. This will give you a lighter and flakier pastry. Brush each layer of fillo with melted butter, margarine or oil.To prevent edges from cracking, brush edges first and then work into center. Be sure to brush the last layer of fillo with melted butter.Fillings should be chilled and not excessively moist. Fillo may be rolled and refrozen to store when not in use.
SLIMMED DOWN - CHICKEN POT PIE
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Spray 4 (8-ounce) ramekins with the olive oil spray and set aside.
- Put the chicken breasts in a medium saucepan, add the broth (it should just cover the chicken), and bring to a boil. Cover, turn the heat very low, and cook the chicken very gently until just firm to the touch, about 15 minutes. Remove chicken from the broth reserving the broth. When the cool enough to handle, shred or dice the chicken into large bite-size pieces, discarding the bones. (If some of the pieces are still a bit pink, don't fret, it finishes cooking in the pie.)
- Preheat oven to 400 degrees F.
- Heat the oil in a heavy non-stick skillet over medium-high heat. Add the carrots, mushrooms, celery, turnips, season with salt, to taste, and cook until the vegetables are light brown, about 8 minutes. Add the onions and cook about 1 minute more. Stir the flour into the vegetables and cook for 1 minute. Pour in the reserved chicken broth and whisk until it comes to a boil. Reduce the heat slightly and simmer, uncovered, until thick, about 5 to 6 minutes. Stir in the chicken parsley, dill, lemon zest, and pepper and remove from the heat.
- Layer 3 sheets of phyllo dough on the workspace, spraying with olive oil spray in between each layer. On the last layer, sprinkle with more salt and pepper, and the paprika. Cut sheets in half, crosswise, and stack to make 6 layers. Cut 4 rounds out of the phyllo with scissors or a paring knife that fit snugly into the opening of each ramekin. Divide chicken filling evenly among the ramekins and place the phyllo rounds on top. Bake until bubbly, chicken is cooked through and crust is crispy and golden brown, about 10 to 12 minutes.
Nutrition Facts : Calories 418 calorie, Fat 11.5 grams, SaturatedFat 2 grams, Cholesterol 92 milligrams, Sodium 440 milligrams, Carbohydrate 32 grams, Fiber 3 grams, Protein 46 grams, Sugar 6 grams
LOWER FAT CHICKEN POT PIE WITH PHYLLO
This is my adaptation of Recipe #190850. The servings here are VERY generous! I actually like to make this for 1 serving, using individual sized casserole dishes. If you are a single or 2 person household, individual serving casserole dishes are a must! If you have not worked with phyllo before...see note below. I calculated my recipe to be around 400 calories per serving...
Provided by yogiclarebear
Categories Savory Pies
Time 1h20m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- NOTE: If you have never worked with phyllo before, don't be afraid! Read the box directions carefully and have everything prepared to assemble before you open the phyllo. (And, it is pronounced "fee-low.").
- Pre-heat oven to 350 degrees F. Coat a round casserole dish with non-stick cooking spray.
- In a large non-stick skillet, add ½ tsp olive oil and heat over medium heat. Add the chicken pieces, seasoning with salt and pepper. Cook through until no longer pink. Remove to a plate.
- Add remaining oil, onion, garlic, and celery to skillet; cook 3 minutes. Stir in flour and cook 1 minute, stirring constantly. Gradually stir in broth and half-and-half. Cook, stirring until mixture comes to a slight boil.
- Add frozen vegetables, salt and pepper to taste. Cover and cook on medium/low, simmering and stirring occasionally, about 10 minutes.
- Stir in chicken, parsley, and sage. Remove from heat and keep warm.
- Unroll phyllo. Remove 2 sheets to the counter and spray them lightly with cooking spray. Place them in the bottom of the casserole dish so they cross each other, and run up the sides.
- Spoon the chicken mixture into the casserole dish. Sprinkle with parmesan cheese. Fold phyllo over the top. Remove 2 more sheets, coat with spray, and place them on top of the pie so they cross each other. Tuck the edges down the sides as best you can.
- Cook at 350 degrees for 35-40 minutes, until hot and bubbly inside. Let stand 5-8 minutes before serving.
Nutrition Facts : Calories 344.9, Fat 7.1, SaturatedFat 1.8, Cholesterol 51.4, Sodium 849.5, Carbohydrate 46, Fiber 7.9, Sugar 4.9, Protein 26.1
LOW FAT CHICKEN POT PIE
I believe I found this recipe on msn. I usually put the mix into a casserole dish and make it like a whole pie instead of separate servings, but it's good either way.
Provided by Pamplemoussee
Categories Savory Pies
Time 35m
Yield 5 ramekins, 5-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- In medium saucepan, whisk half-and-half, broth, flour, and poultry seasoning until combined. Bring to a boil, reduce heat, and simmer, whisking frequently, 4 minutes, or until thickened. Stir in chicken, mixed vegetables, scallions, salt, and pepper. Cover and keep warm.
- Lightly coat 5 (6 oz) ramekins or one pie dish with cooking spray. On a lightly floured surface, overlap 2 biscuits (if using whole dish, use all biscuits) and press edges together; roll biscuits into a 4-inch round (they don't have to be perfect). Roll out remaining biscuits the same way. Fill ramekins with chicken mixture. Top each with biscuit dough, pressing dough onto side of ramekin to adhere; cut a 1/2-inch-round vent hole in middle of dough.
- Bake 12 minutes, or until biscuits are golden and filling bubbly. Let stand 5 minutes before serving.
Nutrition Facts : Calories 241.9, Fat 7.6, SaturatedFat 2.1, Cholesterol 2.9, Sodium 1096.2, Carbohydrate 37.3, Fiber 3.4, Sugar 6.2, Protein 7.5
WEIGHT WATCHERS LOW-FAT CHICKEN POT PIE
Make and share this Weight Watchers Low-Fat Chicken Pot Pie recipe from Food.com.
Provided by SF_n8ive
Categories Pot Pie
Time 1h30m
Yield 4 Pot pies, 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare dough first. In a medium sized mixing bowl, combine flour and margarine; with a pastry blender or the back of a fork, cut in margarine until mixture resembles coarse meal. Add in yogurt and mix thoroughly.
- Form dough into 4 equal balls. Cover each portion with plastic wrap and refrigerate for 30 to 40 minutes (can be kept in refrigerator for up to 3 days, or frozen in freezer until ready to use). If dough is frozen, make sure to thaw completely before using.
- For the filling: in a large stockpot, dissolve the flour in the broth with a whisk, and bring the broth mixture to a boil. Add carrots, mushrooms, and onions. Reduce heat to medium-low, cover, and cook until carrots are tender (about 10 minutes).
- Add remaining ingredients except dough (cooked chicken, frozen peas; salt and pepper to taste). Cook uncovered, stirring occasionally, for 5 minutes. Divide mixture evenly among 4 individual casseroles (or 16 oz. soufflé dishes).
- Roll 1 ball of dough between 2 sheets of wax paper, forming a circle slightly larger than the top of the casserole. Lift dough onto 1 filled dish. Using a fork, press edges of dough to rim of dish; gently pierce top of dough to allow steam to escape. Repeat procedure for other pies. Pies can now be wrapped and frozen for future use, or placed into a pre-heated 375 degree oven.
- Place pies on a baking sheet and bake at 375 for 30-35 minutes, or until crust is lightly browned (will be 40-45 minutes if pies are frozen).
- Let pies cool for 10 minutes before serving.
Nutrition Facts : Calories 272.9, Fat 2.8, SaturatedFat 0.6, Cholesterol 38.2, Sodium 1915.5, Carbohydrate 41, Fiber 7.8, Sugar 6.6, Protein 22.9
CHICKEN POT PIE - NO CHOLESTEROL & EXTREMELY LOW IN FAT &
Using TVP chunks you can find at any health food store, skim or non-dairy milk, no crisco / shortening, you can make a really healthy chicken pot pie. And it's definitely a quick meal from start to finish, including making the pie crusts. Hope you enjoy
Provided by Chef C.S.
Categories Pot Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C.).
- In a saucepan, combine 1-1/4 C broth, carrots & peas. Bring to boil & simmer for 5 minutes. Remove from heat & drain the broth onto the TVP. Push the TVP down to be sure to hydrate all. Allow to hydrate for 15 minutes.
- In a skillet or saucepan over medium heat, cook onions & celery in oil until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat, stirring regularly until thick. Remove from heat and set aside.
- While your onions are cooking, make a double recipe of pie crust #171844, but reduce sugar to 1/2 and substitute 1/2 of the oil with unsweetened applesauce. Do NOT omit the OJ. Use lightly floured plastic wrap on your counter and roll out 1/2 the pie crust. Invert it into your pie pan, being sure you mend holes by using your fingers.
- Brush 1 teaspoon eggbeater (opt.) onto bottom crust.
- Combine TVP, peas & carrots. Pour into bottom pie crust. Pour hot liquid mixture over.
- Roll out the 2nd pie crust, again on floured plastic wrap. Flip it onto your pie, seal edges & cut away excess dough.
- Brush 1 teaspoon eggbeaters (opt.) on top crust. Make several small slits in the crust to allow for steam to escape.
- Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Nutrition Facts : Calories 104.3, Fat 4, SaturatedFat 1.1, Cholesterol 2.9, Sodium 496.1, Carbohydrate 12.6, Fiber 1.8, Sugar 2.4, Protein 4.6
CHICKEN POTPIE WITH PHYLLO CLUSTERS
Give chicken potpie the spring treatment. This light, bright recipe is like shedding winter layers. The fancy-looking poufs are just sheets of phyllo dough brushed with butter and scrunched into crackly balls. When baked, they become an extra-crunchy topping for the tarragon-scented filling of shredded chicken, artichokes, and leeks.
Provided by Sarah Carey
Time 3h
Yield Serves 6
Number Of Ingredients 15
Steps:
- Place chicken in a medium Dutch oven or large saucepan, skin-sides down. Cover with broth and 2 cups water; add 1 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, uncovered, until chicken is just cooked through, about 20 minutes. Transfer chicken to a plate; let cool about 30 minutes. Strain broth, discarding solids (you should have about 3 1/2 cups).
- Remove chicken from bones and shred meat into bite-size chunks. Discard skin and bones. You'll need 2 1/2 cups chicken; save the rest for salads or sandwiches.
- Wash and dry Dutch oven or saucepan; melt butter in it over medium-high heat. Add leeks, carrots, celery, potato, 1 teaspoon salt, and some pepper. Cook, stirring, until leeks are translucent, about 4 minutes. Add vermouth; cook until mostly evaporated, about 1 1/2 minutes.
- Stir in flour; cook 20 seconds, stirring constantly. Stir in 2 3/4 cups broth. Bring to a boil, then reduce heat and simmer, stirring often, until potato is just barely tender, about 5 minutes (mixture will look very thick; that's okay, as the vegetables will release liquid in the oven).
- Stir in chicken, peas, artichokes, and chopped tarragon. Season to taste; transfer to a 2 1/2-quart baking dish (such as a 9 1/2-to-10-by-2-inch-deep round one) and let cool 30 minutes, or refrigerate, covered, up to 1 day.
- Preheat oven to 375°F. Brush a sheet of phyllo lightly with melted butter. Scrunch into a loose ball and place on filling. Repeat with more sheets brushed with butter, covering the filling but leaving a bit of space between pieces. Bake until golden brown and bubbling in center, 45 to 50 minutes. Let cool 20 minutes before serving, garnished with tarragon sprig.
LOW FAT CHICKEN POT PIE
Make and share this Low Fat Chicken Pot Pie recipe from Food.com.
Provided by NovaLee
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a pan combine broth carrots potato parsnip and 1/4 t salt bring to boil then simmer and cover cook until vegies are tender about 5 minutes add onions peas and chicken boil and then simmer again cover cook about 5 minutes untill chicken is cooked In another pan combine the milk flour sage pepper and remaining salt stir to blend bring to boil then simmer cook until thickened like heavy cream about 2 minutes stir in the chicken mixture cook 1 minute longer Place chicken mixture into a 9 inch deep dish pie pan layer the phyllo sheets on top overlapping the sheets from left to right then up and down making sure all chicken mixture is covered tucking in the edges lightly spray each sheet with nonstick cooking spray with knife cut a 3-inch x in the middle of the pie pull back the corners spray the corners Bake 375 for 15 minutes or until hot and dough is crisp and light brown.
VERY LOW FAT CHICKEN POT PIE
I searched high and low and could not find a recipe that came in under 10gr fat per serving so I put together something of my own, which I immediately fed to my two favourite 'guinea pigs' who enjoyed it! Success
Provided by ComoxFoodie
Categories Chicken Breast
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat your oven to 400F.
- Saute your vegetables in a large skillet until tender.
- Add chopped up chicken and cook about 5 minutes.
- Add stock and half the wine, bring to a simmer and cook until everything is tender (10 minutes) You may need to add more stock.
- Mix remaining wine with cornstarch in a small bowl and add stirring until everything thickens.
- Pour into a casserole dish and set aside.
- Put the flour in a bowl, add in green onions.
- Mix the egg substitute with milk and add to the flour and mix until no large clumps of dry flour are left. You may need to add more milk, you want the consistency of incredibly thick pancake batter but not something that you would roll out on the counter.
- Carefully spoon over top of the filling in the casserole dish.
- Bake approx 20 minutes or until nice and brown.
LOW-FAT CHICKEN POT PIE
Chicken and vegetables in a pie! Very easy and low in fat.
Provided by chefbuzz
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot.
- Preheat oven to 350 degrees F (175 degrees C).
- Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.
- Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.
- In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.
- Add chicken broth and bring to a boil. After it has become thick, add potatoes.
- Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.
- Pour mixture into a 9 inch deep dish pie plate and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.
- Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.
Nutrition Facts : Calories 305.9 calories, Carbohydrate 33.6 g, Cholesterol 26 mg, Fat 13.3 g, Fiber 4.1 g, Protein 13.4 g, SaturatedFat 2.2 g, Sodium 482.6 mg, Sugar 1.7 g
CHICKEN POT PIE - REDUCED FAT
I had a craving for chicken potpie, but since I am on a diet I had to change it up a bit. Turned out really great! 430 calories 13 grams of fat 35 grams carbs 38 grams protein
Provided by deinemuse
Categories Savory Pies
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- PREHEAT oven to 400°F
- Dice the chicken into small cubes and pan fry them with some cooking spray.
- Add soup with 1/2 can water.
- Add mixed vegetables.
- Cook down mixture on medium heat for 5-10 minutes.
- In a pie pan roll out half the crescent roll and smuch until it takes up the whole bottom and sides of the pan.
- Add mixture from frying pan.
- Cover top with other half of crescent roll.
- Cook for 30 minutes or until crust is golden brown.
Nutrition Facts : Calories 245.2, Fat 10.9, SaturatedFat 3.1, Cholesterol 72.6, Sodium 108.2, Carbohydrate 10.5, Fiber 3.1, Protein 26.3
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