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Chicken Dijon Potpie with Phyllo Topping

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Servings: Serves 4

Cook Time: 15 minutes

Prep Time: 45 minutes


1 Tbsp. plus 1 tsp. canola or corn oil
1 each Medium red bell pepper, seeded and thinly sliced
1 lb Boneless, skinless chicken breasts, cut into 1 inch cubes
5 tablespoon All purpose flour
1/3 cup Water
2 cup Canned chicken broth, low sodium
3 tablespoon Dijon mustard
1/2 teaspoon Kosher salt
1/8 teaspoon Black pepper, freshly ground
6 phyllo pastry sheets (about 13 by 17 inches), defrosted if frozen (Topping)
3 Tbsp. unsalted butter, melted (Topping)
1/2 teaspoon salt (Topping)


1. Have ready a 9-by-2-inch round baking dish or glass pie plate.
2. In a large skillet, heat 1 tsp. of the oil over medium heat. Add red pepper and cook, stirring often, for about 4 minutes just to soften it. Remove to a plate and set aside.
3. Put chicken pieces in a medium bowl and sprinkle with 3 Tbsp. of the flour. Toss chicken to coat it lightly with flour. In the large skillet, heat remaining 1 Tbsp. of oil. Add chicken pieces and cook just to brown them on both sides, about 10 minutes. The chicken is not fully cooked at this point. Remove to a clean plate and set aside.
4. In a small bowl, stir together remaining 2 Tbsp. of flour and 1/3 cup water until smooth. Set aside.
5. In the large skillet over medium heat, heat broth until it just begins to simmer, scraping with a wooden spoon to loosen any brown bits stuck to the skillet. Whisk in dissolved flour mixture, whisking constantly until it's smoothly blended. Bring to a gentle boil, stirring often and adjusting the heat as necessary, and boil for 1 minute. Sauce will thicken slightly to the consistency of thick syrup. Remove about 1/2 cup of sauce to a small bowl and whisk in mustard.
6. Add chicken pieces to sauce in skillet. Continue cooking for about 10 to 12 minutes until chicken is cooked through and no pink remains. Stir in red pepper.
7. Return mustard mixture to skillet and stir to combine it smoothly. Taste sauce and add salt and pepper if needed. Transfer filling to baking dish. Set aside to cool for about 15 minutes.
8. Preheat oven to 375 degrees F.
9. Lay out 6 phyllo pastry sheets in a stack. Immediately cover phyllo completely with a damp dishtowel. Spread one sheet of phyllo on work surface and use a pastry brush to brush it lightly with butter, then sprinkle it lightly with salt. Crumple it into a loose ball (like a piece of newspaper) and place it on top of filling. Repeat with remaining 5 sheets of phyllo, arranging them to cover filling.
10. Bake for about 15 minutes, until filling is hot and phyllo crust is golden. Use a large spoon to scoop out servings.
Source: Hannaford fresh Magazine, November - December 2007

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 380 kcal (19%)
Calories from Fat 153
Total Fat 17 g (26%)
Saturated Fat 7 g (35%)
Cholesterol 90 mg (30%)
Sodium 960 mg (40%)
Total Carbohydrates 24 g (8%)
Dietary Fiber 1 g (4%)
Protein 32 g (53%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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