Skinnier Pot Pie
Indulge guilt-free with this Skinnier Pot Pie, a lightened-up twist on the classic comfort food that's big on flavor but easy on calories. Packed with hearty vegetables like carrots, celery, and mushrooms, plus tender shredded chicken or turkey, this savory pie is simmered in a creamy, low-fat almond milk and chicken broth base, perfectly seasoned with thyme and rosemary. The dish is crowned with crispy, golden phyllo dough layers, offering all the flaky satisfaction of traditional pot pies with a fraction of the fat. Ready in under an hour and serving six, this healthy, family-friendly recipe is perfect for busy weeknights or cozy weekend dinners. Savor the rich, homestyle goodness without compromising your healthy eating goals!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup frozen peas
- 2 cups shredded cooked chicken breast (or turkey)
- 2 cups low-sodium chicken broth
- 1 cup unsweetened almond milk (or low-fat milk)
- 1 tablespoon whole wheat flour
- 1 tablespoon cornstarch
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 4 sheets phyllo dough sheets (thawed)
- N/A cooking spray
Instructions
Preheat your oven to 400°F (200°C).
Heat olive oil in a large skillet or pot over medium heat.
Add the diced onion, carrots, celery, and mushrooms to the pan. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften.
Add the minced garlic and cook for 1 additional minute, until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for another minute.
Slowly add the chicken broth and almond milk, whisking continuously to avoid lumps.
Bring the mixture to a simmer and let it cook for 5 minutes, until slightly thickened.
Stir in the cooked chicken, peas, thyme, rosemary, salt, and pepper. Reduce heat and simmer for 2 more minutes.
Transfer the filling to a lightly greased 9-inch pie dish or casserole dish.
Place one phyllo dough sheet over the filling and lightly spray with cooking spray. Add and layer the remaining sheets, lightly spraying between each layer. Tuck the edges neatly into the dish.
Bake in the preheated oven for 15-20 minutes, or until the phyllo dough is golden and crispy.
Remove from the oven and let it cool for 5 minutes before serving. Enjoy your Skinnier Pot Pie!
Nutrition Facts
Calories |
1652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 3101 mg | 135% | |
| Total Carbohydrate | 114.5 g | 42% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 26.5 g | ||
| Protein | 171.4 g | 343% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 693 mg | 53% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3176 mg | 68% | |
*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.
