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Mini Chicken Pot Pies

Mini Chicken Pot Pies

Nutrition Facts
  • cal. (kcal) 305
Mini Chicken Pot Pies
  • Makes: 6 servings
  • Prep: 18 mins
  • Bake: 10 mins
  • Carb Grams Per Serving: 20


  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 2 tablespoons flour
  • 2 celery stalks, diced
  • 3 carrots, peeled and diced
  • 1 cup frozen peas, thawed
  • 2 cups chicken broth
  • 3 cups shredded rotisserie chicken
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried basil plus additional to taste
  • 5 sheets phyllo dough, thawed
  • 1 egg yolk, whisked


  1. Preheat the oven to 400 degrees F. Melt the butter in a large pot over medium heat. Add the onion and saute 3 minutes. Sprinkle onion with the flour and cook 2 minutes. Add the celery, carrots, peas and chicken broth. Turn heat to medium high; cook 2 to 3 minutes, until sauce thickens. Add the chicken, salt and basil to taste; mix.
  2. Spoon the mixture into six oven-safe ramekins, filling each to the top.
  3. Unfold the sheets of phyllo dough, keeping them stacked. Use a paring knife to cut the dough into six circles that are 1 1/2 inches bigger in diameter than the ramekins. Place one stack on each ramekin; brush with some of the egg yolk. Top with the 1/4 teaspoon of basil and coat again with egg yolk.
  4. Cook on the top rack of oven 10 minutes. Serve.

Nutrition Information

Servings Per Recipe: 6
PER SERVING: 305 cal., 17 g total fat (7 g sat. fat), 20 g carb. (3 g fiber), 20 g pro.