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Bobby's Lighter Chicken Pot Pie Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 servings Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
4 servings Servings
$ /Serving

Bobby's Lighter Chicken Pot Pie Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 servings Servings
$ /Serving

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 oz (17-inch) sheets thawed fren phyllo dough

Preparation

Preheat the oven to 375º 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.

 

Original recipe courtesy Paula Deen

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Preparation

Preheat the oven to 375º 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.

 

Original recipe courtesy Paula Deen

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product