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Creamy Chicken Potpie

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Cook Time 25 minutes
Total Time 25 minutes
Course All Recipes, Dinner
Cuisine All, Poultry
Servings 6
Calories 340 kcal


  • 4 tsp olive oil extra virgin, divided
  • 1 1/2 lb boneless skinless chicken breast trimmed and cut into 1/2 inch pieces
  • 1 cup shallots sliced
  • 10-12 oz bag of frozen mixed vegetables thawed
  • 1/4 cup cornstarch
  • 1/4 cup reduced fat sour cream
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 6-9 sheets of phyllo dough thawed


  • reheat oven to 425°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.



Calories: 340kcalProtein: 39gFat: 9g
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