An irresistible crisp (but easy) phyllo crust tops these homey individual chicken potpies. Make a double batch and freeze extras to have on hand anytime. Serve with a butterhead lettuce salad with red onion and white-wine vinaigrette.

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Ingredients

Directions

  • Preheat oven to 425 degrees F.

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  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken; cook, stirring often, until it turns white, 2 to 3 minutes. Remove to a plate. Add the remaining 2 teaspoons oil and shallots, reduce heat to medium and cook, stirring, until slightly softened, 2 to 3 minutes. Stir in vegetables and thyme; cook, stirring occasionally, until hot, 2 to 4 minutes. Pour in 1 3/4 cups broth and bring to a boil. Whisk the remaining 1/4 cup broth and cornstarch in a small bowl and add to the pan. Return to a boil and cook until thickened, about 1 minute. Off the heat, stir in the chicken, sour cream, salt and pepper. Divide the mixture among four 12-ounce ovenproof baking dishes.

  • Make 2 stacks of 3 sheets of phyllo each, coating each sheet lightly with cooking spray before stacking. Cut the stacks in half crosswise. Drape one half over each baking dish. Tuck in any overhanging edges.

  • Set the potpies on a baking sheet. Bake until the tops are golden and the filling bubbly, 18 to 20 minutes.

Tips

Make Ahead Tip: Prepare through Step 3, wrap airtight and freeze for up to 3 months. Do not thaw before baking; bake at 400°F for 50 minutes to 1 hour.

Equipment: four 12-ounce ovenproof baking dishes

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

387 calories; 11.2 g total fat; 69 mg cholesterol; 667 mg sodium. 39.8 g carbohydrates; 30.4 g protein; Full Nutrition

Reviews (9)

9 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/09/2017
Used arrowroot flour instead of cornstarch and was delicious.
Rating: 5 stars
02/04/2012
Easy...even for the cooking challenged! I've loved pot pies since I was a little girl and this recipe took me back to that happy place!! I used low fat Pillsbury croissant dough instead of the Phyllo but followed the recipe otherwise and it was GREAT. The filling was delish! This is definitely going to be a go to comfort dish going fwd! Pros: Easy prep
Rating: 4 stars
02/16/2017
I am a great cook but I really like this simple recipe and so does anyone for which I have prepared this dish. I don't follow the measurements exactly but close. I suggest using fresh thyme makes a huge different; also don't replace the shallots with onion - huge mistake. I was out of phyllo dough once so used puff pastry instead. Certainly not as healthy using puff pastry but does bring it up a notch. I think it is only bland if you fail to use the fresh thyme and shallots. I also use chicken stock instead of broth.
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Rating: 4 stars
02/01/2012
My husband said I can make this anytime My husband never loves any of the healthy recipes I make. I've tried the other chicken potpie and it fizzled. He (and I) loved this version. His only complaint was that it didn't have bottom crust. I did make a couple of changes out of necessity. I forgot to pick up frozen mixed vegetables so I used 1/2 cup each fresh carrots fresh celery frozen corn frozen green beans and frozen green peas - all thawed. The market was out of shallots and red onions - for shame!- so I used a cup of thinly sliced yellow onion that I'd cut into 8 or so wedges and a couple of garlic cloves minced. And we're not thyme fans so I used about 2 tsp of dried sage. I upped the salt and pepper a bit too since we're all really good with not eating too much sodium anyways. I made it in an 8x8 glass dish and stacked all 12 layers of phyllo (6 sheets cut in half) together and sort of pleated them to fit on top of the dish. I cut it into 8 pieces so it would be easier to get out and we had 2 pieces each. I couldn't even finish mine and actually gave 1/4 of my serving the next day at lunch to my 2-year-old and was still stuffed on what I had left! I think the prep took almost an hour and I'm pretty adept at chopping. I'm eating the last 1/4 today. I can't wait for lunch! Pros: delicious easy Cons: lengthy prep
Rating: 4 stars
03/04/2012
surprisingly a hit it was really tasty we actually just made one big pot pie instead of a small one. it was a great hit i was a little worried cause i've had a hard time with some of these recipes people don't normally like them so i've been away from the site. but i gave it another try and i'm glad i did this one. there was none left at the end of the night! everyone should try. Pros: easy and fast to make
Rating: 4 stars
10/15/2012
Good recipe tweaked a little to make it great It was a great recipe for a lower calorie classic chicken potpie...I tweaked it a little-more salt and pepper fillo on top and bottom used on 9x13 baking dish. Next time I'll take another reviewers advice and use cream of chicken soup and less cornstarch. Otherwise a great recipe for the healthy eater who likes comfort food too:) Pros: Healthier alternative easy warm and comforting Cons: Bland without more salt too much cornstarch
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Rating: 4 stars
03/12/2012
This is good but not great! The first time I made this I followed everything to the letter of the recipe. It was very bland and I was surprised my family said that they liked it I am thinking maybe they lied. The second time I made it I prepared the sheets of dough like instructed but I made double. I then used a pizza cutter to cut around one of my serving dishes (as a pattern) so that I could fit the dough on top perfectly with nothing hanging over and no huge pile of dough on top. I also made dough for the bottom of the pans the same way. (using the dish as a guide.) I added one can of 98% fat free cream of chicken soup. I did everything else as instructed it turned out amazing. The soup gave it the last bit of flavor I was looking for. It was still healthy as it was 98% fat free.:D:D I will make this again! (my way) Pros: Easy to make individual servings. Cons: A little bland no bottom crust.
Rating: 3 stars
01/16/2012
Easy and unsurprising This is a very easy tasty dish. It will probably make it into our dinner rotation simply because it's so easy and pretty good. It's not spectacular but it's definitely a do-again. The phyllo is not really a replacement for regular buttery potpie crust - but if you remember it's low-cal it's not too bad. I felt like there was too much cornstarch - it kind of seized up when I added it; it became a little globby. Next time I might try a little less as it was already pretty thick going into that step. Pros: Very easy A comforting dish Fun to have individual portions Cons: Too much cornstarch
Rating: 1 stars
03/12/2012
This is Okay I made it GREAT!!!!!! The first time I made this I followed everything to the letter of the recipe. It was very bland and I was surprised my family said that they liked it I am thinking maybe they lied. The second time I made it I prepared the sheets of dough like instructed but I made double. I then used a pizza cutter to cut around one of my serving dishes (as a pattern) so that I could fit the dough on top perfectly with nothing hanging over and no huge pile of dough on top. I also made dough for the bottom of the pans the same way. (using the dish as a guide.) I added one can of 98% fat free cream of chicken soup. I did everything else as instructed it turned out amazing. The soup gave it the last bit of flavor I was looking for. It was still healthy as it was 98% fat free.:D:D I will make this again! (my way) Pros: Easy to make individual servings. Cons: Too bland no bottom crust.