Lower Fat Chicken Pot Pie with Phyllo
Lighten up a classic comfort dish with this Lower Fat Chicken Pot Pie with Phyllo. Featuring tender shredded chicken, vibrant vegetables, and a creamy yet guilt-free filling made with low-fat milk and a touch of olive oil, this recipe delivers all the flavor you crave while keeping things lighter on the waistline. The unique twist? A delicate, crispy phyllo dough topping that adds a flaky, golden crunch without the heaviness of traditional pastry. Perfectly portioned to serve six and ready in under an hour, this easy-to-make dish is ideal for busy weeknights or weekend family dinners. Packed with hearty ingredients and made with wholesome cooking techniques, it's the ultimate healthier comfort food you'll want to make again and again.
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Recipe Information
Ingredients
- 2 cups Chicken breast, cooked and shredded
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 1 cup Frozen peas
- 2 cups Low-sodium chicken broth
- 1 cup Low-fat milk
- 0.25 cup All-purpose flour
- 2 cloves Garlic, minced
- 1 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 6 sheets Phyllo dough sheets, thawed
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or a similar-sized baking dish.
Heat the olive oil in a large skillet or saucepan over medium heat. Add the diced onion, carrots, celery, and garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Sprinkle the flour over the vegetables and stir well to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth and milk, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer, allowing it to thicken, about 5 minutes.
Stir in the shredded chicken, frozen peas, dried thyme, salt, and black pepper. Remove the skillet from heat and let the filling cool slightly while you prepare the phyllo topping.
Lay out a sheet of phyllo dough on a clean surface and lightly spray it with cooking spray. Place another sheet on top and repeat the process until all 6 sheets are layered. Trim the edges if necessary, so the phyllo will fit your baking dish.
Transfer the chicken and vegetable filling into the prepared pie dish, spreading it out evenly. Carefully place the layered phyllo dough on top, tucking in the edges if needed.
Use a sharp knife to make a few small slits in the phyllo dough to allow steam to escape while baking.
Bake in the preheated oven for 25-30 minutes, or until the phyllo is golden brown and crispy.
Allow the pot pie to cool for 5-10 minutes before serving. Enjoy your lower-fat chicken pot pie with phyllo!
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 2412 mg | 105% | |
| Total Carbohydrate | 149.2 g | 54% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 35.1 g | ||
| Protein | 188.5 g | 377% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 526 mg | 40% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2652 mg | 56% | |
*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.
