Autumn Chicken and Phyllo Dough Pot Pies.
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Half Baked Harvest · by Tieghan Gerard★ 4.3 (39)

Autumn Chicken and Phyllo Dough Pot Pies.

NUTRITION · PER SERVING90M COOK
CAL 31%·PRO 68%
CARBS 66G42% OF CAL
7G FIBER0G ADDED0G INTRINSIC39G OTHER19G TOTAL SUGAR
FAT 26G38% OF CAL
6G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Individual pot pies made with diced chicken, vegetables, and apples in a creamy sauce, topped with crispy phyllo dough. Autumn-inspired comfort food that feels special.

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Nutrition & ingredients

Ingredients

serves 6
  • 1-2 cups apple cider
  • 3 tablespoons butter
  • 1 pound boneless skinless chicken tenders (breast or thighs (I used tenders))
  • 2 tablespoons olive oil
  • 1 small sweet onion (chopped)
  • salt + pepper (to taste)
  • 2 cloves garlic
  • 1 cup butternut squash (peeled + cubed)
  • 2 cups button mushrooms (chopped)
  • 6 leaves fresh sage (chopped)
  • 1 tablespoon fresh thyme (chopped)
  • 6 tablespoons butter
  • 1/3 cup flour
  • 1 1/2 cups chicken broth (or use apple cider)
  • 2 cups milk
  • pinch of cayenne pepper
  • 1 cup frozen green peas
  • 18 sheets phyllo dough
  • melted butter or olive oil (for brushing)
  • roasted pumpkin or butternut squash seeds (optional)
PREP
25M
SODIUM
816MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.