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Phyllo Chicken Potpie Recipe

Phyllo Chicken Potpie Recipe photo by Taste of Home

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Ribbons of buttery phyllo dough provide a crispy topping for this impressive entree. Pearl onions, mushrooms, asparagus and chicken are treated to a creamy sauce that our home economists flavored with thyme and sherry.

This recipe is:

Healthy

Diabetic Friendly

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Phyllo Chicken Potpie Recipe

Prep: 35 min. Bake: 10 min.

Yield: 6 Servings

35 10 45

Ingredients

6 cups water
2 cups fresh pearl onions
1-1/2 pounds boneless skinless chicken breasts, cubed
2 tablespoons canola oil, divided
2 medium red potatoes, peeled and chopped
1 cup sliced fresh mushrooms
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
3 tablespoons sherry or additional reduced-sodium chicken broth
3 tablespoons cornstarch
1/2 cup fat-free milk
1-1/2 teaspoons minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
10 sheets phyllo dough (14 inches x 9 inches)
Refrigerated butter-flavored spray

Directions

In a Dutch oven, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside.
In a large skillet, cook chicken in 1 tablespoon oil over medium no longer pink; remove and keep warm. In the same pan, saute potatoes in remaining oil for 5 minutes. Add onions and mushrooms; saute 3 minutes longer. Add the broth, asparagus and sherry or additional broth. 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 thickened. Drain chicken; add to onion mixture. Stir in the thyme, salt and pepper. Transfer to an 8-in. square baking dish coated with cooking spray.
Stack all 10 phyllo sheets. Roll up, starting at a long side; cut into 1/2-in. strips. Place in a large bowl and toss to separate strips. Spritz with butter-flavored spray. Arrange over chicken mixture; spritz again.
Bake, uncovered, at 425° for 10-15 minutes or until golden brown. Yield: 6 servings.

Nutritional Facts 1 cup equals 325 calories, 8 g fat (1 g saturated fat), 63 mg cholesterol, 542 mg sodium, 33 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.

Originally published as Phyllo Chicken Potpie in Light & Tasty February/March 2006, p43

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Phyllo Chicken Potpie

Phyllo Chicken Potpie

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Reviewed on Nov. 17, 2012 by abashu

This seemed looked great, but neither I nor my husband liked it.

Reviewed on Mar. 23, 2012 by annaf27

My husband and I both really liked the inside filling. However, we weren't huge fans of the Phyllo topping. I added some garlic, peas, & corn to the mixture. I also used red chopped onions instead of the pearl onions. It turned out great!

Reviewed on Apr. 26, 2011 by csrt

Good and easy to make. I used diced onion instead of pearl onions and turned out well

Reviewed on Mar. 04, 2011 by Derbie

I reduced the amount of pearl onions to half, but I think next time I'd add some chopped onions instead, as some people had suggested. I may also add rosemary instead of thyme for a different twist. Overall, very good! I loved how pretty the phyllo was on top!

Reviewed on Mar. 04, 2011 by Derbie

I reduced the amount of pearl onions to half, but I think next time I'd add some chopped onions instead, as some people had suggested. I may also add rosemary instead of time for a different twist. Overall, very good! I loved how pretty the phyllo was on top!

Reviewed on Feb. 28, 2011 by julia f

I sauteed chopped onion in place of the pearl onions, as I just like them better. I used butter flavored oil substitute (like Pam), because that's what I had but next time I'm going to use the butter spray called for in the recipe. I cut the recipe in half for the two of us and it worked out great. Leftovers aren't terrific though.

Reviewed on Feb. 18, 2011 by julia f

I substituted a chopped onion, sauteed for the pearl onions and LOVED it!

Reviewed on Feb. 14, 2011 by nesta85way

Pretty much everybody liked it, but I think if I made it again, I'd modify it a little bit. I reduce the onions to maybe a half cup, and make them diced onions rather than pearl. Then I would add a cup of green beans and maybe a half cup of corn. Pearls are too much of a good thing. Nevertheless, it was good as is. I also substituted 1/2 tsp. dried thyme for the fresh. I'm sure fresh might be better, but it would also take time I don't want to dedicate to cooking.