Recipe courtesy of Bobby Deen
Save Recipe Print
Total:
1 hr
Prep:
20 min
Cook:
40 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Special equipment: Four 2-cup individual baking dishes

Preheat the oven to 400 degrees F.

Sprinkle the chicken with salt and pepper. Heat 2 tablespoons oil and the butter in a large skillet over medium-high heat. Add the chicken, 1/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg and saute until cooked through, about 5 minutes. 

Add the celery, carrots, garlic and onions and saute until translucent, 3 to 4 minutes. Add the beans and mushrooms and continue to cook until the vegetables have softened, 4 minutes. Sprinkle the flour over the vegetables and cook for 2 minutes. Stir in the chicken broth, bring to a simmer and cook for 2 minutes. Stir in the milk and peas and cook until thick and creamy, 8 to 10 minutes. Remove from the heat. Divide the filling evenly among the 4 baking dishes. 

Place a phyllo dough sheet on top of each baking dish and brush the top with oil. Bake until golden brown, about 10 minutes. 

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Chicken Pot Pie

Recipe courtesy of Ina Garten

Chicken Pot Pie

Recipe courtesy of Ree Drummond

Butternut Squash Chicken Pot Pie

Recipe courtesy of Jeff Mauro

Easy Chicken Pot Pie

Recipe courtesy of Sunny Anderson

Chicken and Biscuit Pot Pie

Recipe courtesy of Ellie Krieger

Individual Chicken Pot Pies

Recipe courtesy of The Neelys

Slimmed Down - Chicken Pot Pie

Recipe courtesy of Food Network Kitchen

Vegetarian Pot Pie

Recipe courtesy of Aida Mollenkamp

Instant Pot Chicken Adobo

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword