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Healthy Chicken Pot Pie with Phyllo Crust

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A healthy version of the traditional chicken pot pie loaded with vegetables but does not contain any cream, butter or milk (Dairy Free) . Full of fresh herbs and topped with a light and flaky phyllo crust.

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.

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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.

Healthy Chicken Pot Pie with Phyllo Crust

A healthy version of the traditional chicken pot pie loaded with vegetables but does not contain any cream, butter or milk (Dairy Free) .
3.87 from 51 votes
Print Pin Rate
Course: Entree, Main
Cuisine: American
Keyword: chicken pot pie, dairy free, pot pie
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 327kcal
Author: Liz DellaCroce

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
  • 1/2 teaspoon salt
  • 1/2 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

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 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.

Notes

Love dark meat? Go ahead and use it!
Nutrition Facts
Healthy Chicken Pot Pie with Phyllo Crust
Amount Per Serving
Calories 327 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1.4g 7%
Polyunsaturated Fat 7.6g
Cholesterol 72mg 24%
Sodium 675mg 28%
Total Carbohydrates 32.3g 11%
Dietary Fiber 4.2g 17%
Sugars 5.5g
Protein 29.8g 60%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @thelemonbowl on Instagram
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!

Laura In The Kitchen – Chicken Pot Pie Recipe

A Spicy Perspective – Best Chicken Pot Pie Recipe

The Spruce –Chicken Pot Pie Recipe

Food Network Dish: Post-Holiday Pot Pies

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Reader Interactions

Comments


  1. If I freeze the recipe prior to covering it with phyllo dough, how long do I need to defrost? Or how much cooking time would I add if I put it in the oven frozen? My family absolutely LOVES this pot pie! And it’s so easy, you can easily make it during the week! I have extra turkey from Thanksgiving and want to save the pot pie for later next month when they aren’t so tired of turkey!!!!

    Reply

  2. Hello! I’m thinking of making this for my bunco group later this month, so need to scale to feed 12 women(!). If I were to double the recipe, do you think it would fill a 9×13 baking dish? That would feed 8 based on the serving size, so I’d need to quadruple the recipe :)

    Thanks!

    Reply


  3. Looks like this has been posted for a while, but I just found it today. Made it for dinner, using leftover roasted chicken, potato instead of parsnip. Oh my gosh, DELICIOUS!! Thank you for sharing!

    Reply


  4. Made this last night but with Pillsbury crescent roll dough instead (grocery store didn’t have phyllo dough) and it turned out delicious! The friend and boyfriend I fed couldn’t stop raving about it. Took a bit of time to prep but well-worth it, especially since I froze it (minus the dough) and then just pulled it out for mini-dinner party without any stress.

    Reply

  6. 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.

    Reply

  8. 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.

    Reply


  10. 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.

    Reply

    • 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!!!

      Reply

  11. 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! :)

    Reply

    • 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!!

      Reply

  12. 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

    Reply

    • 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!

      Reply


  13. 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!!!

    Reply


  14. 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.

    thanks

    Reply


  16. 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.

    Reply

    • 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!

      Reply

  17. 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.

    Reply

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

      Reply


  20. 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!!!

    Reply

    • 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. :-)

      Reply

  23. 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.

    Reply

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