The Son's Chicken Pot Pie

Prep: 20 min
Inactive Prep: --
Cook: 40 min
YIELD: 4 servings


  • 1 1/4 pounds boneless chicken breasts, cut into 1-inch cubes
  • Sea salt and black pepper
  • 3 tablespoons olive oil, plus more for brushing
  • 1 tablespoon unsalted butter
  • Pinch fresh grated nutmeg
  • 3 stalks celery, chopped
  • 2 medium carrots, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 6 ounces green beans, snipped and cut into 1/2-inch pieces (about 1 cup)
  • 6 white mushrooms, thinly sliced
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth
  • 3 cups low-fat milk
  • 1 cup frozen green peas, thawed
  • 4 sheets frozen phyllo dough, thawed
    • Special equipment: Four 2-cup individual baking dishes
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      Preheat the oven to 400 degrees F.

      Sprinkle the chicken with salt and pepper. Heat 2 tablespoons oil and the butter in a large skillet over medium-high heat. Add the chicken, 1/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg and saute until cooked through, about 5 minutes.

      Add the celery, carrots, garlic and onions and saute until translucent, 3 to 4 minutes. Add the beans and mushrooms and continue to cook until the vegetables have softened, 4 minutes. Sprinkle the flour over the vegetables and cook for 2 minutes. Stir in the chicken broth, bring to a simmer and cook for 2 minutes. Stir in the milk and peas and cook until thick and creamy, 8 to 10 minutes. Remove from the heat. Divide the filling evenly among the 4 baking dishes.

      Place a phyllo dough sheet on top of each baking dish and brush the top with oil. Bake until golden brown, about 10 minutes.

      Nutrition information per serving: 540 calories, 24 g fat

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