Healthy Chicken Pot Pie

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.

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!

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.
• 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

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

I also like to get my rotisserie chicken shredded.

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

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

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

Next sprinkle in the flour and stir until fully incorporated.

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

Then add your frozen peas.

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

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

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.

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:

More Healthy Dinners

• Lightened Seafood Chowder
• Salmon with Lemon and Oregano
• Brown Rice and Ground Turkey Stir Fry
• Sheet Pan Greek Chicken and Vegetables
• Low Carb Ground Turkey Lettuce Cups

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.

Do yourself a favor and make a second one to freeze. You’ll thank me later, I promise.

Your fork is waiting.