Chicken Pot Pie Recipe

Name: Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole boneless skinless chicken breasts (halved); 2 cups water; ½ cup wine, dry white; 2 chicken bouillon cubes, crumbled; 1 cup carrot, chopped; 1 cup frozen green pea; 2 teaspoons olive oil; ⅓ cup onion, chopped; 3 tablespoons all-purpose white flour; 5 ounces fat-free evaporated milk; 15 14 ounces canned white corn, drained; 6 sheets phyllo dough

Servings: persons

3 whole boneless skinless chicken breasts (halved)
2 cups water
½ cup wine, dry white
2 chicken bouillon cubes, crumbled
1 cup carrot, chopped
1 cup frozen green pea
2 teaspoons olive oil
⅓ cup onion, chopped
3 tablespoons all-purpose white flour
5 ounces fat-free evaporated milk
15 14 ounces canned white corn, drained
6 sheets phyllo dough

1
Place chicken, water, wine and bouillon cubes in a medium pan.
2
Bring to a boil, lower heat and cook gently, uncovered for 15 minutes.
3
Remove from heat and allow to cool.
4
Set aside one cup of broth and chop chicken into chunks.
5
Preheat oven to 400 degrees F (200 degrees C).
6
Coat a deep 8-inch (20cm) pie dish with cooking spray.
7
Microwave carrots and peas for 2 minutes.
8
Drain.
9
Heat oil in a medium nonstick pan, add onions and cook until soft.
10
Stir in flour and cook over low heat for 2 minutes.
11
Remove pan from heat and stir in milk and reserved broth.
12
Return to heat and cook, stirring, until mixture boils and thickens.
13
Add carrots, peas, chicken and corn.
14
Pour chicken into prepared dish.
15
Layer sheets of phyllo over pie, trim edges and press down firmly to seal.
16
Lightly coat with cooking spray.
17
Bake for 10 minutes, lower temperature to 350 degrees F (180 degrees C) and bake until golden brown, about 20 minutes more.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 whole boneless skinless chicken breasts (halved), 2 cups water, ½ cup wine, dry white, 2 chicken bouillon cubes, crumbled, and more.

Yes, Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Pot Pie

How did you like this recipe?

Frequently Asked Questions