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Pie dish with a lighter chicken pot pie inside.
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Lighter Chicken Pot Pie

Course: Dinner
Cuisine: American
Servings: 6
Author: Jenn


  • 1 pie dish


  • 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


  • 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!


Recipe Adapted from Everyday Food Oct. '07 issue