Ingredients for Hot Chicken Salad Pot Pie
- Cooked Chicken Breasts
- 1 cup celery, finely chopped
- Slivered Almonds
- 1/2 cup onion, finely chopped
- Lemon Zest
- Lemon Juice
- 1/4 cup mayonnaise
- 6 sheets phyllo pastry
- Unsalted Butter
- Pinch of salt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Hot Chicken Salad Pot Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Hot Chicken Salad Pot Pie
- Preheat oven to 375°F (190°C). Position a rack in the middle of the oven. Have ready a 9x2 inch round baking dish or glass pie dish.
- **Prepare the Filling:** In a large bowl, gently combine all filling ingredients (see ingredient list below) ensuring the chicken is evenly coated with mayonnaise.
- Spoon the filling into the prepared baking dish, spreading evenly.
- **Prepare the Phyllo Topping:** Lay out the phyllo pastry sheets in a stack and immediately cover them completely with a damp dish towel to prevent drying.
- Spread one phyllo sheet on a clean surface. Lightly brush with melted butter and sprinkle with a pinch of salt.
- Crumple the phyllo sheet into a loose ball. Place the phyllo ball on top of the filling in the baking dish.
- Repeat steps 5 & 6 with the remaining phyllo sheets, arranging the bundles to cover the filling. You should have 6 phyllo bundles in total.
- Bake for 15-20 minutes, or until the phyllo topping is golden brown and the filling is heated through. The short baking time helps keep the celery crisp.
- Let cool slightly before serving. Use a spoon to serve the filling and one phyllo bundle per serving.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
15g
Fat
36g
Carbs
7g
