Lighter Chicken Potpie

Lighter Chicken Potpie
Prep 15 mins Bake 400°F 15 mins


  • 2 cups frozen mixed vegetables
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 pound chicken breast, cubed
  • 2 tablespoons cornstarch
  • 1/2 cup skim milk
  • 3 14x19-inch sheets whole-wheat phyllo dough (from the freezer section)
  • Nonstick cooking spray

Make It

1. Combine vegetables, onion, garlic, and broth in a 3-quart saucepan; cook for 2 minutes. Add chicken; cook for 7 to 8 minutes, until cooked through. Whisk cornstarch into milk; add to saucepan. Cook and stir until thickened and bubbly. Meanwhile, stack the phyllo sheets, coating each with nonstick spray. Use a round cutter to cut phyllo the same size as the top of the ramekins.

2. Divide the mixture among eight ramekins. Top with phyllo rounds and bake 15 minutes or until golden.

Nutrition Facts

Amount Per Serving: cal. (kcal): 180, Fat, total (g): 2, sat. fat (g): 1, carb. (g): 22, fiber (g): 3, pro. (g): 18, sodium (mg): 197, calcium (mg): 30, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.