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.
Frequently Asked Questions:
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.”
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.
While chicken is ideal, you could also use leftover turkey. You could also replace the chicken with lobster and make a lobster pot pie!
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.
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
- 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.
Want more delicious dinner ideas? Check out my Pinterest board!