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Bobby's Lighter Chicken Pot Pie Recipe by Bobby Deen

Easy Level
45 MIN 15 Prep + 30 Cook
Servings
$ /Serving
Print
Easy Level
45 MIN 15 Prep + 30 Cook
4 Servings
$ /Serving

Bobby's Lighter Chicken Pot Pie Recipe by Bobby Deen

Easy Level
45 MIN 15 Prep + 30 Cook
4 Servings
$ /Serving

Ingredients

  • 2 cups Springer Mountain Farms chicken, cooked and cubed
  • 2 cups frozen mixed vegetables
  • 1 potato, cooked and cubed
  • 2 (10 3/4 oz) cans fat-free cream of mushroom soup
  • 1/2 cup fat-free milk
  • 8 (12 x 17 inch) sheets frozen phyllo dough, thawed

Preparation

Preheat the oven to 375º.

 

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.

 

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