Serves: 11
Total Calories: 227
Preheat oven to 375°. Melt butter in a saucepan. Add onions and sauté until wilted. Blend in flour, chicken bouillon, salt, pepper, half-and-half, and water. Cook, 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 for 25-35 minutes or until golden.
*If phyllo sheets are 14x18 inches, only use 5 sheets and cut each sheet in half.
This Garden Chicken Pie recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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