Lighter Chicken Pot Pie with Phyllo Dough {Dairy Free}

Lighter version of chicken pot pie made without any cream, butter or milk. Full of fresh herbs and topped with a light and flaky phyllo crust.

Chicken Pot Pie with Phyllo - The Lemon Bowl

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.

4.8 from 8 reviews
Lighter Chicken Pot Pie with Phyllo Dough {Dairy Free}
Prep time
Cook time
Total time
Lighter version of chicken pot pie made without any cream, butter or milk. Full of fresh herbs and topped with a light and flaky phyllo crust.
Recipe type: Main
Serves: 4
  • 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
  1. Pre-heat oven to 350 degrees.
  2. 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.
  3. While veggies are cooking, stir in thyme, sage, poultry seasoning, salt and pepper.
  4. Add flour and stir to incorporate and cook out the flour flavor, about 60 seconds.
  5. 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.
  6. Stir in green peas and shredded chicken. Check for seasoning and adjust with salt and pepper accordingly.
  7. Pour chicken and vegetable mixture into a large baking dish.
  8. 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.
  9. Use a knife to poke 2-3 slits in the phyllo crust then bake for 25-30 minutes or until phyllo is browned.
Love dark meat? Go ahead and use it!
Nutrition Information
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

My Lighter Chicken Pot Pie with Phyllo has been created for Food Network’s Comfort Food Fest! Want more? Check out these other tasty recipes from my fellow bloggers!




    • says

      You would love this, Dara!! No cream or butter and honestly, I didn’t miss it!! It was nice to eat such a satisfying dinner without the heavy feeling. I know you agree. 😉

  1. says

    I really can’t wait to try this out! It looks so delicious–love that it is a lighter version. I made your Lemony Chicken and Greens Soup last night and it was awesome. :) Loving your recipes.

  2. Jaci says

    Hello! Thank you for the recipe. i made this last night. It definitely took me a lot longer to make it but it was very good. My husband was a huge fan and it just felt like you were eating a yummy bowl of veggies full of amazing flavor. It wasn’t as thick as I would have liked but I guess that’s what made it healthy. i will definitely be making again and doing my prep work beforehand (shredding the chicken alone took me 10 mins). I also might have used too much oil on the phyllo- a light brushing is fine. Thanks for the recipe!!!

    • Liz DellaCroce says

      I’m so glad you and your husband enjoyed it!! If you want a thicker gravy, you can always add more flour next time. Great idea on shredding the chicken in advance! You could even chop the veggies earlier in the week. :-)

    • Liz DellaCroce says

      No it only has dairy if you brush the layers with melted butter. Olive oil is used instead so no dairy!!

  3. Yum says

    Have To thank you for this recipe. It inspired me to make a variation, but your nondairy version helped a lot. My lactose intolerant hubby is in heaven.

  4. Anna says

    I hardly ever cook but I had a bunch of chicken left over from a dinner party and I needed a recipe to use it up. This recipe was easy, pretty fast (considering I am not the swiftest around the kitchen) and so tasty. I had never used phyllo dough before so I took a guess of how to unwrap it from the box and layer it on the chicken. It all worked out great. Many thanks ..Anna.

    • Liz DellaCroce says

      That is music to my ears Anna! I’m so glad it worked out!! It is one of my favorite comfort foods and I haven’t made it in awhile..time to remedy that!

  5. says

    I have used your recipe a few times. Loved the idea of using phyllo dough better than a regular pastry crust……even husband loves it. I took the veggies potatoes, carrots, onions a step further and roasted them first. Just gives a different depth of flavor.


  6. Carol says

    At what point can this dish be frozen? I’m assuming you freeze the filling before you put the crust on top. I definitely intend to make one (who am I kidding–TWO) of these this weekend. It looks and sounds mouth-watering!!!

  7. Frani says

    Liz, I have little 8 LaCruset baking dishes with lids. I have never used them and was wondering if this recipe would lend itself to the little 5 ” round dishes. And would the FILO still work?what about timing? Do I use the lids?
    Thank you, Frani

    • Liz DellaCroce says

      This would definitely work on a smaller level!! I would just cut the phyllo into smaller squares to fit the 5″ rounds As for baking time, should be about the same but definitely monitor it. Good luck!

  8. says

    I’m sort of ashamed to admit this, but I’ve never attempted to make chicken pot pie before. I love your lightened up version, not only because I don’t have to fuss with making pie crust, but because I won’t feel the guilt! This is beautiful Liz! Pinning and sharing on my Facebook page! :)

    • Liz DellaCroce says

      I am all about no fuss!! Thank you so much for your sweet words- it truly was a hit and perfect this time of year!!

  9. Martha Dayton says

    Question: I can’t wait to make this recipe since I’m snowed in today and have three juicy baked chicken breasts just waiting to go into a pot pie. I only have puff pastry in my freezer and not a single parsnip in sight but plenty of carrots.
    No potatoes are mentioned in the recipe so I’m guessing I can use at least one.
    Maybe two small potatoes?
    Could you tell me what size pie dish is in the photo? It looks gorgeous!
    I Iust discovered your Lemon Bowl recipes and will read many more.

    • says

      Hi Martha! You can absolutely swap out two small potatoes for the parsnips. Feel free to alter it using whatever you have on hand! The dish used in the recipe is actually a single serve ramekin but this would be perfect for a larger pan as well. Let me know how it turns out!!!

  10. Ellen says

    Made this last night. Delicious and easy! My son thought there were too many peas, so I will likely decrease those next time. My daughter didn’t love the phyllo, so I might try a less-light version with puff pastry or pie crust.

  11. Jackie says

    Hello! Do you think I could use this recipe but with lobster instead of chicken? I am making lobster pot pies for a dinner party but one guest is lactose intolerant.


  1. […] This post is part of Food Network’s Comfort Food Series, a weekly collection of delicious, hearty recipes. For more ideas on how to prepare pot pie check out the blogs below! The Lemon Bowl: Chicken Pot Pie With Phyllo (Dairy-Free) […]

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