Lightened Chicken Pot Pie with Phyllo Crust
Indulge in comfort food without the guilt with this Lightened Chicken Pot Pie with Phyllo Crust! This healthier twist on a classic dish swaps the traditional pastry top for delicate layers of crispy, golden phyllo dough, offering all the satisfying crunch with fewer calories. Packed with tender chunks of chicken breast, a medley of colorful vegetables, and a creamy, herb-infused sauce, this dish captures all the cozy flavors you crave while using wholesome, low-fat ingredients like olive oil and low-sodium chicken broth. Perfect for busy weeknights, this lightened pot pie is easy to prepare in just under an hour and serves as a nourishing, family-friendly meal that doesn’t compromise on taste. Whether you're looking for a hearty dinner idea or a lighter take on comfort food, this recipe is bound to become a new favorite!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Chicken breast (boneless, skinless, diced into 1-inch pieces)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Onion (diced)
- 2 medium Carrot (diced)
- 2 stalks Celery (diced)
- 2 cloves Garlic (minced)
- 2 cups Chicken broth (low-sodium)
- 1 cup Milk (low-fat or unsweetened almond milk)
- 0.25 cup All-purpose flour
- 1 cup Frozen peas
- 1 teaspoon Fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 2 tablespoons Fresh parsley (chopped)
- 5 sheets Phyllo dough sheets (thawed)
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large skillet or pot over medium heat. Add the diced chicken, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and cook until lightly browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion, carrot, and celery, and cook for 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.
Sprinkle the all-purpose flour over the vegetables and stir well to coat everything evenly. Cook the flour for 1-2 minutes to remove the raw taste.
Gradually pour in the chicken broth and milk, stirring continuously to create a smooth sauce. Allow the mixture to simmer gently for 5 minutes until slightly thickened.
Stir the cooked chicken, frozen peas, thyme, and parsley into the sauce. Adjust seasoning with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, if needed.
Transfer the chicken and vegetable mixture to a 9-inch pie dish or 2-quart baking dish.
Unroll the phyllo dough sheets and place one sheet on top of the filling. Lightly spray it with cooking spray. Repeat with the remaining sheets, spraying lightly between each layer.
Using a sharp knife, trim any excess phyllo dough hanging over the edges of the dish. Tuck the edges neatly around the filling or into the dish.
Bake the pot pie in the preheated oven for 20-25 minutes, or until the phyllo crust is golden brown and crisp.
Remove the pot pie from the oven and let it cool for 5 minutes before serving. Enjoy your lightened chicken pot pie!
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3934 mg | 171% | |
| Total Carbohydrate | 133.1 g | 48% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 25.2 g | ||
| Protein | 165.7 g | 331% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 699 mg | 54% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2901 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
