1. 1 pound boneless, skinless chicken breasts
  2. 2 packages of steam-in-the bag vegetables
  3. (I used a carrots/broccoli/cauliflower blend)
  4. 1 roll of phyllo sheets, thawed
  5. 2 garlic cloves, minced
  6. 1 medium onion, diced
  7. 1/2 tablespoon olive oil
  8. 2 1/2 cups 1% milk
  9. 1/4 cup all-purpose flour
  10. 1 teaspoon butter* (for use in the optional step)
  11. Garlic salt, to taste
  12. Salt and pepper, to taste


  1. Preheat oven to 350 degrees.
  2. Place chicken in saucepan and cover with water.
  3. Add desired amount of garlic salt to water and boil chicken for approximately 30 minutes on medium-low heat (until chicken is flaky).
  4. In the meantime, combine olive oil, onions and garlic in a skillet and saute for approximately 5 minutes.
  5. While the onions and garlic are sauteing, steam vegetables in the microwave (according to the package directions).
  6. Once the vegetables are steamed, chop and add to onion/garlic mixture until well blended.
  7. Add flour and milk to mixture, stirring until well blended.
  8. Dice or shred cooked chicken and add to mixture.
  9. Add salt and pepper, to taste, and cook on low for 5 minutes.
  10. In the meantime, spray a large muffin tin with Pam.
  11. On a clean surface, take one piece of phyllo and coat with spray butter, olive oil or vegetable spray. Note: I don't normally advocate the use of spray butter, but it was the easiest/best solution in this recipe.
  12. Fold phyllo sheet into thirds and press inside muffin cup.
  13. Repeat the last two steps with an additional phyllo sheet (placing a total of 2 phyllo sheets into each cup).
  14. Spoon mixture into phyllo cups.
  15. [i]Optional: The steamed vegetables I used included cauliflower so I mashed the cauliflower, added 1 teaspoon of butter and spooned it on top of the mixture creating a "cauliflower crust."[/i]
  16. Cook for 20 to 25 minutes, or until phyllo is golden brown.
  17. Twist and pull the phyllo cups out of the muffin tin.
  18. Enjoy!

Nutritional data

Calories: 140
Fat: 1.5 grams
Carbohydrates: 8 grams
Protein:  8 grams

Nutritional data is approximate.


My husband only gets to eat dinner with us a few nights out of the week, so I let him choose what we eat those nights. This week he asked for chicken pot pie. While at the grocery store in the frozen food aisle (picking up crusts) I happened upon phyllo sheets. I checked the nutritional info and decided to give them a go. After a bit of research I saw that phyllo sheets are great "cups" so an idea was born and a recipe was created.