Directions:
- Preheat oven to 350 degrees
- Thaw phyllo dough in frig overnight
- In 6 quart stock pot heat olive oil
- Add flour brown for about 3 minutes add onion garlic and leek.
- Add carrot celery potato and turnips
- Add chicken and herbs
- Stirring constantly so everything is covered but doesnt burn
- Add chicken stock and stir like crazy
- Bring to a boil stirring constantly
- Turn down to a simmer
- Cover
- Simmer for 7 minutes until it becomes thick and chicken is done
- Remove from heat
- Brush the 6 sheets of phyllo with butter stacking one on another
- Take the bay leaf and thyme from gravy
- Pour into a 9 x9 cake pan
- Top with dough
- Press down firmly with your hands
- Place pan on baking sheet
- Bake for 30 minutes
- Turning tray around half way through the baking process
- Remove
- Let cool 10 minutes
- Cut in 6 squares
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 378.78 Kcal (1586 kJ) | ||
| Calories from fat | 132.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.72g | 23% | |
|---|---|---|---|
| Cholesterol | 54.5mg | 18% | |
| Sodium | 1075.23mg | 45% | |
| Potassium | 877.47mg | 19% | |
| Total Carbs | 39.74g | 13% | |
| Sugars | 6.4g | 26% | |
| Dietary Fiber | 4.61g | 18% | |
| Protein | 23.49g | 47% | |
| Vitamin C | 19.2mg | 32% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2mg | 11% | |
| Calcium | 71.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 98.39 Kcal (412 kJ) | ||
| Calories from fat | 34.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.82g | 23% | |
|---|---|---|---|
| Cholesterol | 14.16mg | 18% | |
| Sodium | 279.31mg | 45% | |
| Potassium | 227.93mg | 19% | |
| Total Carbs | 10.32g | 13% | |
| Sugars | 1.66g | 26% | |
| Dietary Fiber | 1.2g | 18% | |
| Protein | 6.1g | 47% | |
| Vitamin C | 5mg | 32% | |
| Iron | 0.5mg | 11% | |
| Calcium | 18.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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