Skillet Chicken and Broccoli Pot Pie with Garlic Butter Phyllo Crust
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Half Baked Harvest · by Tieghan Gerard★ 3.8 (742)

Skillet Chicken and Broccoli Pot Pie with Garlic Butter Phyllo Crust

NUTRITION · PER SERVING90M COOK
CAL 24%·PRO 43%
CARBS 41G34% OF CAL
4G FIBER33G OTHER4G TOTAL SUGAR
FAT 24G45% OF CAL
11G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy skillet chicken and vegetable filling topped with crispy garlic-butter phyllo crust. A cozy, one-pot pot pie with herbaceous depth.

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Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoons extra virgin olive oil
  • 8 tablespoons salted butter
  • 2 shallots, thinly sliced
  • 2 tablespoons chopped fresh thyme ((or 2 teaspoons dried))
  • 1 tablespoon chopped fresh sage, + 8 whole sage leaves ((or 1 teaspoon dried))
  • 1/2 cup all-purpose flour
  • 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 4 cups low sodium chicken broth
  • 2 small boneless skinless chicken breast, sliced in half ((about 3/4 a pound))
  • kosher salt and black pepper
  • 2 ribs celery, chopped
  • 4 carrots, chopped
  • 1 1/2 cups roughly chopped broccoli florets
  • 1/4 teaspoon cayenne pepper
  • 2-4 cloves garlic, grated
  • 1 tablespoon chopped fresh rosemary ((or 1 teaspoon dried))
  • 12-18 sheets frozen phyllo dough thawed
PREP
30M
SODIUM
905MG
ESTIMATE
COMPLETE

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