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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). Full of fresh herbs and topped with a light and flaky phyllo crust.

    Easy Chicken Pot Pie Recipe with Phyllo Dough

    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.

    chicken pot pie in a baking dish
    phyllo topping for chicken pot pie dish

    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.

    Healthy Chicken Pot Pie in a bowl

    Frequently Asked Questions:

    What’s a healthy option for a pot pie crust?

    Phyllo dough is a perfect option! 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 feelings.”

    What is Phyllo Dough?

    Some have never heard of phyllo dough. It’s 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. Instead, olive oil is used. You can find phyllo in the refrigerated section at your local supermarket. It’s typically located near the pie crusts.

    What protein can you add to a chicken pot pie?

    While chicken is ideal, you could also use leftover turkey. You could also replace the chicken with lobster and make a lobster pot pie!

    Can chicken pot pie be prepared ahead?

    If you’ve prepared the pot pie ahead of time and froze it, I would double the cooking time to ensure it cooks through.

    Recipe Substitutions / Additions:

    If you don’t have parsnips in your pantry I would recommend using small potatoes instead. If you like a thicker gravy you can add more flour to the dish to thicken the gravy up.

    Chicken Pot Pie Recipe with Phyllo Dough

    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 in a bowl

    Healthy Chicken Pot Pie with Phyllo Crust

    4.18 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 mins
    COOK: 30 mins
    TOTAL: 40 mins
    Servings: 8


    • 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


    • 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.


    Serving: 1cupCalories: 354kcalCarbohydrates: 21gProtein: 37gFat: 14gSaturated Fat: 3gCholesterol: 114mgSodium: 1020mgPotassium: 331mgFiber: 4gSugar: 5gVitamin A: 2908IUVitamin C: 31mgCalcium: 44mgIron: 1mg
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Want more delicious dinner ideas? Check out my Pinterest board!


    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. 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.

      1. 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!!!

    2. 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! :)

    3. 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

      1. 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!

    4. 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!!!

    5. 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. 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.

      1. 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!

    7. 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.

    8. 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!!!

      1. 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. :-)

    9. 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.

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