Healthy Recipes Healthy Ingredient Recipes Healthy Meat & Poultry Recipes Healthy Chicken Recipes Creamy Chicken Potpie 4.4 (8) 8 Reviews 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. By David Bonom Updated on June 8, 2018 Print Rate It Share Share Tweet Pin Email Cook Time: 25 mins Additional Time: 20 mins Total Time: 45 mins Servings: 4 Yield: 4 servings Nutrition Profile: Healthy Aging Healthy Immunity High-Protein Low Added Sugars Low-Calorie Jump to Nutrition Facts Ingredients 4 teaspoons extra-virgin olive oil, divided 1 pound boneless, skinless chicken breast, trimmed, cut into 1/2-inch cubes 1 cup sliced shallots 1 10- or 12-ounce bag frozen mixed vegetables (2-2 1/2 cups), thawed ¼ teaspoon dried thyme 2 cups reduced-sodium chicken broth, divided ¼ cup cornstarch ¼ cup reduced-fat sour cream ¼ teaspoon salt ¼ teaspoon freshly ground pepper 6 sheets 9-by-14-inch phyllo dough, defrosted (follow package directions) Cooking spray (olive oil or canola oil) Directions Preheat oven to 425 degrees F. 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. Rate it Print Nutrition Facts (per serving) 388 Calories 11g Fat 40g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 388 % Daily Value * Total Carbohydrate 40g 14% Dietary Fiber 4g 14% Total Sugars 2g Protein 30g 61% Total Fat 11g 14% Saturated Fat 3g 15% Cholesterol 69mg 23% Vitamin A 4149IU 83% Vitamin C 11mg 12% Folate 82mcg 20% Sodium 667mg 29% Calcium 64mg 5% Iron 3mg 17% Magnesium 54mg 13% Potassium 618mg 13% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved