Healthy Chicken Pot Pie

4.21 stars average

Jump to Recipe Pin


Full of fresh herbs and topped with a light and flaky phyllo crust, this healthy chicken pot pie is loaded with vegetables, but does not contain any cream, butter, or milk.

Serving healthy chicken pot pie.

Who doesn’t love chicken pot pie? Like a big warm hug, I can’t think of anything more “comfort food” for dinner. However, we all know I’ve never made a pie crust in my life, so making this dish at our house looks a little different. Instead, I’ve created my own version that is a bit lighter and made without any butter or cream. In fact, this Healthy Chicken Pot Pie is completely dairy-free!

Ingredients

  • Carrots: Rich in fiber and loaded with vitamins, carrots have an earthy, sweet taste.
  • Parsnip: While they may resemble a carrot, they don’t taste like them. They are a bit sweeter, like sweet potatoes, and are a great source of fiber and antioxidants.
  • Onion: I use a white onion as it’s mild in flavor but still adds great flavor to
  • Garlic: A little bit nutty and pungent in flavor, it pairs with the onion to help flavor the rest of the veggies.
  • Fresh herbs: I think using fresh sage and thyme adds such a poweful punch of flavor to this dish, but if dried is all you have, they’ll still work!
  • Poultry seasoning: These may vary depending on the brand, but usually it includes bits of salt, pepper, marjoram, sage, thyme, rosemary, and nutmeg.
  • All Purpose Flour: Used as a thickening agent for the gravy-like sauce.
  • Chicken broth: Creates a delicious, creamy sauce when paired with the herbs and spices, and thickened with the flour.
  • Green peas: I use frozen peas as I use them so often in cooking, I always have some in the freezer. But you could use fresh or canned!
  • Rotisserie chicken: You could always cook some chicken breast and shred it, but I like the time saving that a rotisserie chicken gives me for this meal.
  • Phyllo dough: Also called filo dough, it’s a light and flaky pastry dough that is similar to pie crust.
  • Olive oil: Used in place of butter, it’s a heart healthy oil that keeps this dish dairy-free.

How to Make Healthy Chicken Pot Pie

Liz chopping sage

Start your healthy chicken pot pie by preparing your produce. Chop your carrots, parsnip, and onion, and mince your fresh sage and thyme.

Liz shredding chicken

I also like to get my rotisserie chicken shredded, but you can cook and shred your own chicken breasts as well!

Sauteing diced onion

Then in a large skillet sprayed with cooking spray, add the onion, carrot, and parsnip and cook until softened. You could easily toss in some celery as well if you’d like!

Grating garlic into a pan

Then use a microplane to freshly grate your garlic into the pan.

Adding seasoning to veggies

Once garlic has cooked to become aromatic, stir in your fresh herbs and season with salt, pepper, and poultry seasoning.

Adding flour to veggies

Next sprinkle in the flour and stir until fully incorporated.

Adding chicken broth to pot

Stir in the chicken broth, and bring to a boil, scraping the bottom of the pan to deglaze.

Adding peas to chicken pot pie

Then add your frozen peas.

Adding chicken to pot

And add your shredded chicken. Cook just until heated through and evenly mixed.

Pouring chicken mixture into dish

Then pour your chicken pot pie filling into a large casserole dish.

Layering phyllo dough onto pot pie

To finish, working one sheet at a time, use a brush to “paint” olive oil on phyllo dough. Continue until all eight sheets are added. Use a knife to poke a couple holes through the top, then throw in the oven at 350 for about 30 minutes.

Healthy chicken pot pie with phyllo crust.

Once crust is a golden brown, remove from the oven and enjoy your healthy chicken pot pie!

Easy substitutions

  • No parsnips? No problem! If you don’t have parsnips in your pantry I would recommend using small potatoes instead.
  • Thicken things up. If you like a thicker gravy you can add more flour to the dish to thicken the gravy up.
  • Make it gluten-free. Use your favorite gluten-free flour instead of the all purpose flour, and buy or make your own gluten-free phyllo dough, and this dish becomes not only dairy-free, but gluten-free as well!

Frequently Asked Questions:

What is Phyllo Dough?

Also called filo, phyllo is an unleavened bread that is used for pastries typically. It does not contain dairy unless you brush the layers with melted butter (I use olive oil instead).You can find phyllo in the refrigerated section at your local supermarket. It’s typically located near the pie crusts.

Is chicken pot pie healthy for you?

A classic chicken pot pie, while not necessarily unhealthy, isn’t super healthy either. But I remove the dairy and use a lighter crust that is lower in carbs, which makes it a healthier rendition.

Can chicken pot pie be prepared ahead?

Yes, this recipe is very freezer friendly. However, if you’ve prepared the pot pie ahead of time and froze it, I would double the cooking time to ensure it cooks through.

Healthy chicken pot pie.

More Healthy Dinners

Eat It, Like It, Share It!

Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.

Liz eating healhty chicken pot pie.

Do yourself a favor and make a second healthy chicken pot pie to freeze. You’ll thank me later, I promise.

Your fork is waiting.

Healthy chicken pot pie with phyllo crust

Healthy Chicken Pot Pie

4.21 stars average
A healthy version of the traditional chicken pot pie loaded with vegetables but does not contain any cream, butter or milk (Dairy Free) .
PREP: 10 minutes
COOK: 30 minutes
TOTAL: 40 minutes
Pin
Servings8

Ingredients
 

  • 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. White or dark meat can be used.)
  • 8 sheets phyllo dough (thawed)
  • 2 tablespoons extra virgin olive oil

Instructions
 

  • 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 a wooden spoon to scrape up brown bits from the bottom of the 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 the 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.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps us to continue providing free, high-quality recipes for you.

Comment

Nutrition

Serving: 1cupCalories: 354kcalCarbohydrates: 21gProtein: 37gFat: 14gSaturated Fat: 3gCholesterol: 114mgSodium: 1020mgPotassium: 331mgFiber: 4gSugar: 5gVitamin A: 2908IUVitamin C: 31mgCalcium: 44mgIron: 1mg
Did You Make This Recipe?Post a pic and mention @thelemonbowl or tag #thelemonbowl!


Leave a Reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.


67 responses to “Healthy Chicken Pot Pie”

  1. Bill in Houston Avatar
    Bill in Houston

    I have a question about serving size. You say that your “large baking pan” serves four people and is 327 calories per serving. Are you sure that isn’t EIGHT servings? Eight layers of phyllo dough is 456 calories all by itself (57 calories per layer).

    My wife made your recipe for turkey pot pie (Thanksgiving leftovers, and no parsnips, so we used a potato) and it was in a 9″ x 14″ dish. I’m a big guy and I had one big serving that was about one-eighth of the pan!

    Would you please check that?

    Great recipe, though!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      GREAT catch Bill! Just revised the recipe to make it easier to understand and hopefully a bit more accurate!! Changed the servings to 8 and specified how many cups of chicken as well as verified the nutrition facts for the phyllo. :)

      1. Bill in Houston Avatar
        Bill in Houston

        Thanks, Liz.

        By the way, I had the pot pie for lunch the next day and it was still great after reheating!

        1. Liz DellaCroce Avatar
          Liz DellaCroce

          Oh i’m so glad to hear that Bill!!!

  2. Lisa Avatar
    Lisa

    Great chicken pot pie! I did not put my filo dough out to come to room temperature in time so I made cauliflower mashed “potatoes” & topped it with those & grated cheese. Big hit with my family!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I’m so happy you enjoyed it!

  3. Nova @ The High Strung Avatar
    Nova @ The High Strung

    Love chicken pot pie- one of my most favourite comfort foods! Love the flaky filo topping- so delish! Can’t wait to try the recipe, thanks for sharing…

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I hope you love it!!