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    You are in: Home / Recipes / Lower Fat Chicken Pot Pie With Phyllo Recipe
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    Lower Fat Chicken Pot Pie With Phyllo

    Average Rating:

    4 Total Reviews

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    • on September 10, 2008

      This was the perfect light alternative to the normally heavy pot pie crust. The only change I made was to use a can of cream of mushroom in place of the flour and half and half. It turned out great! And you were correct, this does make two huge portions.

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    • on March 20, 2008

      This was terrific! I make it often and use fresh carrots with frozen green beans.

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    • on October 01, 2007

      This was great! When I have phyllo in your freezer I love to find recipes to use it up.I used freshly cooked potatoes,carrots and mushrooms instead of the frozen ones.Love the idea of the Pam(I used butter flavoured). Will make this again for sure.It looks as if you worked hard to prepare but it's so easy. Like you say don't be afraid of phyllo;it's fun.Thanks for posting;it's going in my Best from Zaar. Rita/Sage

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    • on September 17, 2014

      I had some Phyllo shells in the freezer to use up and thought this recipe would be a great way to do so. I was a little intimidated by the time listed to make it so I looked for ways to cut down on that. I baked the Phyllo shells while I prepared the chicken and then placed the mixture after cooked in the shells. Looked great! I also steamed the vegetables in the microwave before adding them to the gravy/chicken mixture. I used a Normandy blend that I chopped fine. I left out the sage as I didn't have any, but it tasted great and everyone had seconds and said we should make it again. Organized time from starting the recipe to the table under 40 minutes! Great recipe!

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    Nutritional Facts for Lower Fat Chicken Pot Pie With Phyllo

    Serving Size: 1 (357 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 344.8
    Calories from Fat 63
    Total Fat 7.1 g
    Saturated Fat 1.7 g
    Cholesterol 51.4 mg
    Sodium 849.4 mg
    Total Carbohydrate 46.0 g
    Dietary Fiber 7.8 g
    Sugars 4.8 g
    Protein 26.1 g

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