Chicken and Potato Pie

Healthycooking's picture

Sep. 23, 2011


Chicken stock 2 Cup (32 tbs)
Water 1 Cup (16 tbs)
Small red potatoes 1 Pound , quartered
Frozen carrots 10 Ounce , thawed
Baby onions 15 Ounce
Boneless, skinless chicken breast halves 4 , cut into 1/2 inch pieces
Canola oil 2 Tablespoon
Cornstarch 1 1/2 Tablespoon
1 % low fat milk 1/4 Cup (4 tbs)
Dried tarragon 1 Teaspoon
Salt 1/8 Teaspoon
Pepper 1/8 Teaspoon
Frozen peas 10 Ounce , thawed
Frozen phyllo dough sheets 6 , thawed (18 X 14 Inches In Size)



1. In a saucepan, add chicken stock, water and boil. Simmer potatoes until almost tender and remove onto a plate.

2. Add carrots to the same stock and simmer until almost tender and remove onto a plate.

3. Add chicken to the same stock and simmer until tender and remove onto a plate.


4. Continue to simmer the stock until reduced by about half.

5. In a bowl, blend corn starch and milk until smooth, and stir into the simmering stock, add tarragon, salt, pepper, potatoes, onions, chicken, peas and mix until it thickens.


6. In a baking dish, pour in the chicken and vegetables mixture.

7. Separately, brush individually the filo sheets with little oil, and lightly and loosely place them over the baking dish with the mixture. Trim the sheets leaving about 1/4 inch extra around dish, seal the edges by pressing with fingers

8. Give even cut over the top of the sheets and brush with oil and bake at about 250 degrees centigrade for 35 minutes until crust is golden and crisp.


9. Serve hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 1210Calories from Fat 222

 % Daily Value*

Total Fat 25 g38.5%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 1231 mg51.29%

Total Carbohydrates 142 g47.3%

Dietary Fiber 23 g92%

Sugars 26 g

Protein 109 g218%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet