Who doesn’t love chicken pot pie? Like a big warm hug, I can’t think of anything more comforting in the middle of Winter.
My husband introduced me to Harrows Chicken Pie, a Boston area chain, back when we were dating. Hands down, it is the best chicken pie in the world filled with moist chicken, hearty potatoes and topped with a buttery, flaky pie crust worth every last calorie.
Of course, we all know I’ve never made a pie crust in my life so replicating a Harrows pie was out of the question. Instead, I’ve created my own version that is a bit lighter and made without any butter or cream. In fact, this chicken pot pie is completely dairy free.
Another trick? Phyllo dough! Instead of using a two pie crusts, all you need are a few sheets of phyllo to top the entire dish. As my husband stated after the first bite, “The phyllo gives you just the right amount of chicken pot pie texture without any of the heavy feeling.”
Do yourself a favor and make a second one to freeze. You’ll thank me later, I promise.
Your fork is waiting.
- Serves: 4
- Serving size: ¼th Pan
- Calories: 327
- Fat: 9 g
- Saturated fat: 1.4 g
- Unsaturated fat: 7.6 g
- Trans fat: 0
- Carbohydrates: 32.3 g
- Sugar: 5.5 g
- Sodium: 675 mg
- Fiber: 4.2 g
- Protein: 29.8 g
- Cholesterol: 72 mg
- 2 carrots – diced
- 1 parsnip – diced
- 1 onion – diced
- 2 cloves garlic – minced
- 2 tablespoons fresh thyme – minced
- 1 tablespoon fresh sage – minced
- 1 teaspoon dried poultry seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons white whole wheat flour (or all purpose)
- 32 oz chicken broth – low sodium
- 2 cups frozen green peas
- 1 rotisserie chicken – skin removed, breast meat shredded
- 8 sheets phyllo dough – thawed
- 2 tablespoons olive oil
- Pre-heat oven to 350 degrees.
- Sauté carrots, parsnip, onions and garlic in a large sauce pan sprayed with non-stick spray heated on medium. Stir frequently until softened, about 5-7 minutes.
- While veggies are cooking, stir in thyme, sage, poultry seasoning, salt and pepper.
- Add flour and stir to incorporate and cook out the flour flavor, about 60 seconds.
- Pour in chicken broth and use wooden spoon to scrape up brown bits from the bottom of pan. Bring to a boil and stir until thickened then reduce heat to low and simmer for 10 minutes.
- Stir in green peas and shredded chicken. Check for seasoning and adjust with salt and pepper accordingly.
- Pour chicken and vegetable mixture into a large baking dish.
- Add olive oil to a small bowl. Working one sheet at a time, use a brush to “paint” olive oil on phyllo dough. After each layer is brushed with oil, add on top of baking dish to form a top crust. Continue until all eight sheets are added making sure to paint the top of the last sheet with oil.
- Use a knife to poke 2-3 slits in the phyllo crust then bake for 25-30 minutes or until phyllo is browned.
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