I explained my pie obsession in THIS post in which I also promised a delcious chicken pot pie recipe. Well, here it is!
As a kid, I was never been a big fan of chicken pot pie. I guess I felt like if you’re gonna put something in a pie, it better be something sweet! 😉 As I’ve grown older, I’ve come to appreciate it more and more.
However, we all know chicken pot pie has like a million calories. This recipe captures all the goodness of a pot pie while cutting way down on the calories. It’s full of veggies and has a light crust on the top made from phyllo sheets. My family ate this whole pie in about 10 minutes. No leftovers. It was that good!
LIGHTER CHICKEN POT PIE (recipe adapted from Everday Food Oct. ’07 issue)
- 3 Tbsp olive oil
- 4 carrots, sliced 1/4 inch thick
- 1 medium onion, finely chopped
- 1/4 tsp dried thyme leaves
- 1/4 cup flour
- 2 1/2 cups low-fat milk
- 1 (10-oz) package frozen peas, thawed
- 2 Tbsp. fresh lemon juice
- 2 boneless skinless chicken breasts, cooked & shredded (I used a large can of cooked chicken)
- 8 phyllo sheets (each 9×14 inches, thawed)
1) Preheat oven to 400 degrees. Heat 2 tablespoons oil in large saucepan over medium heat. Add carrots, onion and thyme. Season with salt and pepper, and cook until carrots are crisp-tender, 8-10 minutes.
2) Add flour, and cook, stirring 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally until mixture comes to a simmer and thickens.
3) Remove from heat and stir in peas, lemon juice, and chicken and season with salt and pepper. Pour filling into a 9-inch pie plate (as below).
4) Stack phyllo sheets on a work surface and use a paring knife to cut into 10-11 inch circles. Using two at a time, brush tops of phyllo with 1 tsp oil and repeat with remaining circles and oil. Place phyllo stack over filling and press down and tuck in on sides (as below)
5) Bake until golden brown and bubbling, 20-25 minutes. Let pie cool 15 minutes before serving.