Recipe courtesy of Christina Deyo and Janette Barber
Show: Lighten Up!
Episode: Pies the Limit
Save Recipe Print
Total:
1 hr 15 min
Prep:
50 min
Cook:
25 min
Yield:
4 servings
Level:
Intermediate

Nutrition Info

Ingredients

Directions

Marinate chicken in 2 cups of the white wine for at least 30 minutes and up to 24 hours in the refrigerator.

Preheat the oven to 375 degrees F.

In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook until the outside turns opaque, about 2 minutes. Add the onion, carrots, and celery and cook until softened, about 5 minutes. Add the mushrooms and cook for 5 minutes more.

Lower the heat to medium, add the flour and cook, stirring constantly, for 2 minutes. Stir in the chicken broth and remaining 1/2 cup wine. Stir in mustard and thyme. Let simmer, stirring often, until thickened, about 5 minutes. Add the frozen peas and season with salt and pepper, to taste. Transfer the mixture to a shallow 2-quart baking dish.

Spray each sheet of phyllo with nonstick cooking spray and layer over the baking dish, tucking the excess pastry into the dish. Bake until the filling is bubbling and the phyllo has browned, about 25 minutes. Let cool slightly before serving.

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

Easy Chicken Pot Pie

Recipe courtesy of Sunny Anderson

Butternut Squash Chicken Pot Pie

Recipe courtesy of Jeff Mauro

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

Pizza Pot Pie

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword