80(ish)--- Little Mama's Chicken Pot Pies --- For my Muffin!

He's gonna kill me for calling him Muffin on my blog. He'll get over it if I make him these pot pies again. He practically lived on frozen pot pies while I lived in California.


One Marie Callendar's Chicken Pot Pie (a mere 10 ounces) contains 510 calories and 30 g of fat!!! What's IN that thing? Might as well eat half a stick of butter.

Care to lighten your load a bit with a more filling option? Try mine! Not a true 80, but much lighter and EXTREMELY tasty. You won't miss a thing. Except for extra junk in your trunk.


Little Mama's Chicken Pot Pies
Serves 4

12 oz boneless, skinless chicken breast, cubed
1 clove garlic, pressed and minced finely
1 1/2 cups asparagus, stemmed and cut into 1" lengths
3/4 cup carrots, sliced into 1/2" pieces
1/3 cup white onion, chopped coarsely
1/2 cup raw white mushrooms, sliced thin
1 1/4 cups chicken broth
1 cup skim milk
1/4 cup + 3 Tbsp water
1/4 cup flour
1/2 cup reduced fat sour cream
2 tsp olive oil
1 tsp salt
1 tsp dried parsley
1/2 tsp fresh ground black pepper
3 sheets phyllo dough, thawed if frozen



Preheat oven to 350 degrees. In a large nonstick skillet heat 1 tsp oil over medium-high heat. Add chicken chunks and brown. Remove chicken from pan, set aside.

Heat remaining 1 tsp oil in pan, and add onions, garlic, and carrots. Add 3 Tbsp water and saute until vegetables begin to soften, ~ 4 minutes. Add asparagus and mushrooms and continue to cook 2-3 minutes. Add milk, salt, pepper, and parsley. Stir flour into mixture until dissolved. Add chicken broth and heat until mixture comes to a boil. Reduce heat to medium-low and stir occasionally until thickened slightly, ~10 minutes.  Whisk in sour cream and heat through.


Unroll phyllo dough and cut into sheets into quarters. Spoon mixture into 4 individual 12 oz ramekins (oven safe). Place phyllo dough, one layer at a time until 3 layers thick (alternating directions) onto each ramekin. Tuck in dough around edges. Brush top layer lightly with olive oil.


Place ramekins on baking sheet and bake until filling is bubbly and phyllo dough is lightly browned, ~25 minutes. Allow to cool ~ 10 minutes prior to serving.


Nutrition Info per 1 pot pie: 358 calories, 10 g fat, 36 g protein, 27 g carbohydrates, 3 g fiber