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.
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.
What dough is good in a Chicken Pot Pie Crust?
Phyllo dough! Instead of using 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
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. White or dark meat can be used.
- 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 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.
Chef's Notes:
If I freeze the recipe prior to covering it with phyllo dough, how long do I need to defrost?
I would double the cook time if starting frozen!Can I substitute the chicken with lobster instead and make a lobster pot pie?
Yes!I dont' have Parsnips. Do you recomend a substitute?
Yes. Use small potatoes instead.Does phyllo dough have dairy in it?
No. It only has dairy if you brush the layers with melted butter. Olive oil is used instead so no dairy.What do I need to do if I want this to have a thicker gravy to it?
Add more flour.Nutrition Facts:
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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…
Liz DellaCroce
I hope you love it!!