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    You are in: Home / Recipes / Hot Chicken Salad Pot Pie Recipe
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    Hot Chicken Salad Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Michelle_My_Belle's Note:

    Digitalcookbook.tv A very different turn on a potpie, don't be afraid that you'll rip the phyllo sheets, it's of no matter--great recipe to get the kids involved in! Use a spoon to serve the filling and 1 phyllo bundle for each serving. TIP: Use plastic wrap to roll up and tightly rewrap any leftover phyllo and refrigerate it for up to a week.

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    Ingredients:

    Servings:

    Units: US | Metric

    Filling

    Topping

    Directions:

    1. 1
      Position a rack in the middle of the oven. Preheat the oven to 375°F Have ready a 9x2 inch round baking dish or glass pie dish.
    2. 2
      Filling:.
    3. 3
      In a large bowl mix the filling ingredients together just to distribute them evenly and coat the chicken pieces with mayonnaise.
    4. 4
      Spoon the filling into the baking dish, spreading it evenly.
    5. 5
      Topping:.
    6. 6
      Lay out the phyllo pastry sheets in a stack.
    7. 7
      Immediately cover them completely with a damp dish towel.
    8. 8
      Spread 1 sheet of phyllo on the counter and use a pastry brush to brush it lightly with butter, then sprinkle it lightly with salt.
    9. 9
      Crumple it up lightly into a loose ball and place it on the filling. If any phyllo breaks off, just put it back on the ball of pastry.
    10. 10
      Repeat with the remaining 5 sheets, arranging it to cover the filling. You will have 6 bundles of phyllo covering the filling.
    11. 11
      Bake just until the phyllo topping is golden and the filling hot, about 15 minutes. This filling bakes for a short time, so that the celery in the filling remains crisp.

    Browse Our Top Savory Pies Recipes

    Ratings & Reviews:

    • on September 14, 2007

      55

      We had this for dinner last night and it was fantastic! I'm not afraid of cooking with mayo - I love the way it comes out - and I knew I'd like this recipe. I made a couple of amendments: First of all I halfed the recipe (there's only two of us) but kept the baking time the same (which seemed to work fine). Neither I or my other half are particularly fond of celery, so I omitted that and basically topped it up with extra chicken and a large leek. I used low fat mayo (just low fat - not extra low fat or anything) and wound up needing a little extra - about a cup and a half. Also, for the pastry, I used salted butter cos that's all I had in. The filo pastry was an excellent change though. We have a lot of pies with puff pastry (v unhealthy) and this was really different but still excellent. I will almost defintely use the filo pastry topping again on other dishes. This was a tasty dish that both of us enjoyed and would happily have again. Thanks for an excellent recipe Michelle!

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    Nutritional Facts for Hot Chicken Salad Pot Pie

    Serving Size: 1 (162 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 411.2
     
    Calories from Fat 254
    61%
    Total Fat 28.2 g
    43%
    Saturated Fat 7.2 g
    36%
    Cholesterol 64.6 mg
    21%
    Sodium 625.0 mg
    26%
    Total Carbohydrate 22.8 g
    7%
    Dietary Fiber 2.0 g
    8%
    Sugars 3.8 g
    15%
    Protein 17.8 g
    35%

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