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Healthy Chicken Pot Pie

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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 comforting 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!


  • 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.
  • 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.

Sauteing diced onion

Then in a large skillet sprayed with cooking spray, add the onion, carrot, and parsnip and cook until softened.

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.

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.

Are pot pies healthy for you?

A classic chicken pot pie I wouldn’t consider healthy, 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!

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Liz eating healhty chicken pot pie.

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

Healthy Chicken Pot Pie

4.20 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

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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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