This Lighter Chicken Pot Pie recipe captures all the goodness of a pot pie while reducing the calories. It’s loaded with veggies and has a light crust of phyllo leaves on top. It’s so easy and delicious!
As a kid, I was never a huge fan of chicken pot pie. I think I felt like if you put something in a cake it better be something sweet! 😉
As I got older, I learned to appreciate it more and more.
However, we all know that chicken pot pie has about a million calories.
This recipe captures all the goodness of a pot pie while reducing the calories. It is:
- full of vegetables
- easy to do
- has a light crust of phyllo leaves on top
- filled with healthy proteins
My family ate this entire cake in about 10 minutes. No leftovers. It was so good!
Light chicken pot pie
Print
Pen
rate
Servings: 6
instructions
-
Preheat oven to 400 degrees.
-
Heat 2 tablespoons olive oil in a large saucepan over medium-high 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, for 1 minute. Gradually add milk and stir until smooth. Cook, stirring occasionally, until the mixture is simmering and thick.
-
Remove from the heat and stir in the peas, lemon juice and chicken, and season with salt and pepper to taste. Pour the filling into a 9 inch pie plate.
-
Stack phyllo sheets on a work surface. Cut into 10-11 inch circles. Brush the tops of the phyllo with 1 tsp oil and repeat with the remaining circles and oil. Place the stack of phyllo over the filling and press and tuck in the sides.
-
Bake for 20-25 minutes until golden and bubbly. Let cool 15 minutes before serving. Enjoy!
Remarks
Recipe from the Oct 07 issue of Everyday Food
