Phyllo Chicken Potpie Recipe

4.5 9 10
Phyllo Chicken Potpie Recipe
Phyllo Chicken Potpie Recipe photo by Taste of Home
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Phyllo Chicken Potpie Recipe

Read Reviews
4.5 9 10
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min.

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.
Editor's Note: This recipe was tested with I Can't Believe It's Not Butter Spray.
Originally published as Phyllo Chicken Potpie in Light & Tasty February/March 2006, p43

Nutritional Facts

1 cup: 325 calories, 8g fat (1g saturated fat), 63mg cholesterol, 542mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake, uncovered, at 425° for 10-15 minutes or until golden brown. Yield: 6 servings.
Editor's Note: This recipe was tested with I Can't Believe It's Not Butter Spray.
Originally published as Phyllo Chicken Potpie in Light & Tasty February/March 2006, p43

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Reviews forPhyllo Chicken Potpie

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jtermont User ID: 1863534 60571
Reviewed Sep. 21, 2013

"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."

MY REVIEW
abashu User ID: 6784654 146514
Reviewed Nov. 17, 2012

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

MY REVIEW
annaf27 User ID: 5217952 151616
Reviewed Mar. 23, 2012

"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!"

MY REVIEW
csrt User ID: 1245599 60570
Reviewed Apr. 26, 2011

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

MY REVIEW
Derbie User ID: 5724278 64853
Reviewed Mar. 4, 2011

"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!"

MY REVIEW
Derbie User ID: 5724278 60569
Reviewed Mar. 4, 2011

"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!"

MY REVIEW
julia f User ID: 5831139 74480
Reviewed Feb. 28, 2011

"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."

MY REVIEW
julia f User ID: 5831139 60511
Reviewed Feb. 18, 2011

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

MY REVIEW
nesta85way User ID: 4237976 125751
Reviewed Feb. 14, 2011

"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."

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