This Lighter Chicken Pot Pie 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 with phyllo sheets. It’s so easy and yummy!
I explained my pie obsession in THIS post.
Which I also promised a delicious 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.
(Check out this post Easy Chicken Pot Pie Recipe)
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 is:
- full of veggies
- easy to make
- has a light crust on the top made from phyllo sheets
- filled with healthy proteins
My family ate this whole pie in about 10 minutes. No leftovers. It was that good!
Equipment
- 1 pie dish
Ingredients
- 3 Tbsp. olive oil
- 4 carrots sliced 1/4 inch thick
- 1 onion finely chopped
- 1/4 tsp. dried thyme
- 1/4 cup flour
- 2- 1/2 cups low-fat milk
- 1 10-oz package of frozen peas thawed
- 2 Tbsp. fresh lemon juice
- 2 boneless chicken breasts shredded (or a large can of shredded chicken)
- 8 phyllo sheets each 9x14 inches, thawed
Instructions
- Preheat oven to 400 degrees.
- Heat 2 tablespoons of olive 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.
- Add flour, and cook, stirring 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally until mixture comes to a simmer and thickens.
- Remove from heat and stir in peas, lemon juice, and chicken and season with salt and pepper, if desired. Pour filling into a 9-inch pie plate.
- Stack phyllo sheets on a work surface. 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.
- Bake until golden brown and bubbling, 20-25 minutes. Let cool 15 minutes before serving. Enjoy!
Notes
Recipe Adapted from Everyday Food Oct. '07 issue
Tried this Recipe? Pin it for Later!Mention @JenNikolaus or tag #YummyHealthyEasy!
Man oh man oh man! I ADORE chicken pot pie – this looks soo mouth-watering…and I’m hungry right now. Sure wish I could have a big bowlfull. Thanks for sharing at TTT.
I love the idea of a lighter Chicken Pot Pie. I would really love if you could share this on Thursday Food Fest at http://www.theeaseoffreeze.com. I open Wed evening at 7pm. I hope to see you there.
This looks soooo good and I’m all for find traditional favorites with healthy substitutes.
If you get a chance come link up your recipe at my Pin Party.
http://www.sarahdawndesigns.blogspot.com/2012/07/pintastic-monday-link-party-1.html
It may be lighter but it still looks good. Great post. I found you via the Tuesday Talent Show from Chef in Training
I have linked a pizza I did with leftover roast chicken. Have a good week.