Pot Pie Poppers with Phyllo Dough|Easy Freezer Friendly Meals

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a plant-based option, while canned chicken saves time and cost.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: store-bought biscuit dough

Phyllo is lower in fat, while biscuit dough is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat, while margarine is often cheaper.

Separate phyllo dough sheets and fold them over to make half sheets.

Crisscross the half sheets in the muffin tin to create a double layer.

Grease muffin tin with Baker's Joy to prevent sticking.

Place the crisscrossed phyllo dough into the muffin cups.

Fill each cup with the pot pie filling made from rotisserie chicken and cream of mushroom soup.

If needed, add an extra sheet of phyllo for height and wrap it around the muffin cup.

Prepare a wash by melting half a stick of butter and mixing it with one scrambled egg.

Brush the phyllo dough with the butter and egg wash before baking.

Bake in the oven for 15-20 minutes until crispy and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens