- 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
- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Phyllo Chicken Potpie
"This recipe was a hit with my husband and me. It was very easy to make, and the phyllo was a nice change from the normal potpie crust. I did not have asparagus at the time, so I used frozen broccoli instead, still very good."
"This seemed looked great, but neither I nor my husband liked it."
"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!"
"Good and easy to make. I used diced onion instead of pearl onions and turned out well"
"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!"
"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!"
"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."
"I substituted a chopped onion, sauteed for the pearl onions and LOVED it!"
"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."