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Lighter Chicken Pot Pie Recipe

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This recipe for Lighter Chicken Pot Pie is from The Corinth Baptist Church Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups cooked cubed chicken
2 cups frozen mixed vegetables
1 cooked cubed all-purpose potato
2 (10 3/4-ounce) cans fat-free cream of mushroom soup
1/2 cup fat-free milk
8 (12 x 17-inch) sheets thawed frozen phyllo dough
Directions:
Directions:
Preheat the oven to 375°F degrees.

Combine the chicken, mixed vegetables, and potato in a large bowl. Stir in the soup and milk until well blended. Ladle about 1 1/4 cups chicken mixture into each of 4 ovenproof bowls. Place bowls on a jelly-roll pan.

Stack the phyllo sheets. Roll up, starting at a long side, then cut into 1/2-inch strips. Place the strips in a large bowl tossing to separate the strips. Spray the strips with nonstick spray and arrange over the chicken mixture. Lightly spray the tops with nonstick spray. Bake until the filling is hot and the phyllo is browned, 25 – 30 minutes.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 Minutes Pre Time - 30 Minutes Cook Time
Personal Notes:
Personal Notes:
Per Serving: 348 Cal; 29 g Protein; 5 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 45 g Carb; 7 g Fiber; 7 g Sugar; 118 mg Calcium; 3 mg Iron; 814 mg Sodium; 57 mg Cholesterol

 

 

 

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