Garden Chicken Pie

Serves: 11
Total Calories: 227


4 tablespoons butter
1/2 cup finely chopped onion
6 tablespoons flour
2 teaspoons instant chicken bouillon
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups half and half
1/2 cup water
4 cups chopped cooked chicken
1 cup thinly sliced carrot
1 (9-ounce) package frozen peas, thawed
1 (4-ounce) jar sliced mushrooms, drained
1 stick butter, melted
10 sheets phyllo pastry


Preheat oven to 375°. Melt butter in a saucepan. Add onion and sauté until wilted. Blend in flour, chicken bouillon, salt, pepper, half-and- half, and water. Cool, stirring, until slightly thickened. Add chicken, carrots, peas, and mushrooms. Stir to combine. Remove from heat.

Brush baking dish lightly with melted butter. Layer 5 sheets of phyllo in baking dish, brushing each sheet with butter. Keep phyllo sheets that you are not working with under a damp cloth to keep from drying out. Spread chicken filling over pastry sheets. Layer remaining 5 sheets of phyllo over chicken, brushing each sheet with butter. Bake pie 25–35 minutes or until golden. Serve.

Note: If phyllo sheets are 14 x18 inches, only use 5 sheets and cut each sheet in half.

Nutritional Facts:

Serves: 11
Total Calories: 227
Calories from Fat: 148

This Garden Chicken Pie recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from the East Coast Cookbook Cookbook:
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Garden Chicken Pie
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