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Phyllo Chicken Potpie

 Phyllo Chicken Potpie
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.
6 ServingsPrep: 35 min. Bake: 10 min.


  • 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

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Phyllo Chicken Potpie (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.