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Nutrition Facts
Serving Size 178 g
(Approx. 8 Servings)
Amount Per Serving
Calories 170 Calories From Fat 20
% Daily Value*
Total Fat 2 g 3%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 35 mg 11%
Sodium 600 mg 25%
Total Carbohydrate 19 g 6%
Dietary Fiber 3 g 13%
Sugars 3 g
Protein 16 g
Vitamin A 120% Iron 8%
Vitamin C 15% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Flaky Chicken Vegetable Pot Pie
Prep Time
55 minutes
Cook Time
40 minutes
Total Time
1 h 35 m
8  People


Recipe makes 8 Servings

1 phyllo pastry sheets
1 3/4 Oz H-E-B Chicken Gravy Mix
1 1/4 Lb H-E-B Natural Chicken Tenders, cut into 1-inch cubes
2 Tbsp H-E-B Baker's Scoop All Purpose Flour
2 Tsp H-E-B Texas Originals Chicken Fajita Seasoning
1/2 cup(s) HCF frozen Sliced Carrot
1/2 cup(s) H-E-B Diced Potatoes
1/2 cup(s) H-E-B frozen Peas
1 cup(s) frozen pearl onion
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Thaw the phyllo dough for 40 minutes in refrigerator over night.
Heat oven to 400°F.
Spray a deep dish pie pan with non-stick cooking spray and set aside.
Prepare the chicken gravy according to package directions and set aside.
Combine the chicken, flour, and fajita seasoning in a small bowl and toss to coat.
Combine the sliced carrots, diced potatoes, frozen peas, onions, and seasoned chicken in a large microwave-safe bowl.
Cover with plastic wrap and microwave on high power for 9 minutes and drain.
Add the prepared chicken gravy to the cooked vegetable chicken mixture and pour into the prepared baking dish.
Place dough on a floured surface and roll out to fit the pie.
Cut a shape out in the center of the pie crust to let steam escape.
Arrange the dough on top of the pot pie filling and cut away the excess crust. You can make decorative leaves or flowers with the scraps and arrange on the crust.
Bake the pot pie on the center oven rack for 35 minutes or until it is bubbly and the crust is puffed and golden.
For 8 personal-size chicken pot pies: Fill 8 small ceramic pie dishes with the pot pie filling.
Cut the crust into smaller circles with a steam vent in the center.
Bake for 25 minutes or until the pie is bubbly and crust is golden brown.



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