Flaky Chicken Potpie

Flaky Chicken Potpie
Servings: 4 Prep 25 mins Bake 375°F 30 mins Cook 10 mins


  • 2 cups water
  • 1 large chicken bouillon cube
  • 1 pound boneless, skinless chicken breast halves
  • 1 medium onion, peeled and chopped (1 cup)
  • 1 small sweet red pepper, seeded and cut into 1/2-inch pieces
  • 1/4 cup all-purpose flour
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups frozen, cubed butternut squash
  • 1 1/2 cups frozen cut green beans
  • 3/4 cup frozen corn niblets
  • 4 sheets phyllo dough

Make It

1. Heat oven to 375 degrees F. In medium-size saucepan, combine water, bouillon and chicken. Cover; bring to boiling. Reduce heat to medium-low; simmer, covered, 5 minutes.

2. Remove chicken to plate; let cool enough to handle. Place broth in 2-cup measuring cup. Coat same saucepan with nonstick cooking spray. Heat over medium-high heat. Saute onion and red pepper 4 minutes or until just tender. Stir in flour, poultry seasoning, salt and pepper until onion and pepper are coated. Slowly stir in reserved chicken broth. Bring to boiling; simmer, uncovered, 1 minute or until thickened.

3. Cut cooled chicken into 3/4-inch pieces. In large bowl, combine chicken, butternut squash, green beans, corn and thickened broth.

4. Unroll phyllo dough. Place 1 phyllo sheet on a cutting board, coat generously with nonstick cooking spray; repeat layering with remaining 3 sheets. Cut four 5-1/2-inch circles, then cut a smaller circle from center for venting. Or, cut phyllo crosswise into 16 one-inch strips; then cut strips crosswise in half. Spoon 1-1/2 cups chicken mixture into each of four (2 cup) 5-inch oven-proof ramekins or crocks.

5. Place a phyllo circle on top of each ramekin; press phyllo to edge of dish. Or, using 8 strips for each ramekin, make a lattice top, letting ends hang over edge of dish. Bake in 375 degrees F oven for 30 minutes or until phyllo is golden brown and mixture is bubbly. Let stand 5 minutes before serving.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 338, Fat, total (g): 4, chol. (mg): 67, sat. fat (g): 1, carb. (g): 44, fiber (g): 6, pro. (g): 32, sodium (mg): 563, Percent Daily Values are based on a 2,000 calorie diet.