• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Peanut Blossom
  • Welcome
  • Family Recipes
  • Let's Celebrate
  • Book Club
Home » Blog » Family Recipes » Healthy Recipes » A lighter chicken pot pie that comes together in just minutes

A lighter chicken pot pie that comes together in just minutes

Nov 2, 2009 by Tiffany Dahle

Jump to Recipe
1.1Kshares
  • Share
  • Yummly
  • Tweet

Looking to ditch some of the calories and fat? This lighter chicken pot pie uses phyllo dough and a lightened up sauce to make it waistline friendly!

potpie-2

I love chicken pot pie. It is the absolute definition of comfort food. Well, maybe homemade mac and cheese would win that title, but pot pie sure comes close. In the past year or so, I've become a hardcore freezer stocker and from-the-pantry cook. Generally, chicken pot pie would not fall in either of those categories unless we're talking frozen Swanson's dinner.

I'd like to introduce my solution to that puzzle. The beauty of this particular pot pie is that it is basically a pantry/freezer staple except for the chicken. Pick yourself up a rotisserie chicken and you'll be all set. Shred and freeze a rotisserie chicken for later and this does officially become a pantry-only recipe.

potpie-3

The most surprising part is the use of phyllo dough instead of traditional pie crust. It looks like it would be so difficult and in fact is far easier. If you follow my recommendation of using an 8 x 11 baking dish, the phyllo sheets will fit perfectly across the top without trimming. Phyllo is only tricky when you have to cut it and mold it. Here, you just lay it right down and move on. The use of cooking spray even prevents the frustration of a pastry brush tearing the delicate sheets.

Lighter Chicken Pot Pie | Peanut Blossom

Continue to Content
lighter chicken pot pie

lighter chicken pot pie

Yield: 6 - 8 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients

  • 1 rotisserie chicken, meat shredded
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • ¼ ts dried thym leaves
  • ¼ cup flour
  • 2 ½ cups skim milk
  • 1 bag of frozen mixed vegetables (carrots, peas, green beans)
  • 6 phyllo sheets, thawed
  • Cooking spray

Instructions

  1. Preheat the oven to 400 degrees.
  2. Heat 2 tbsp olive oil in a large saucepan over medium. Add onion and thyme, season with salt and pepper, and cook until onions are translucent and soft. Add flour, cook 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally until mixture comes to a simmer and thickens.
  3. Remove from heat; stir in chicken and thawed frozen vegetables. Pour filling into an 8×11 baking dish (a 2 qt pan).
  4. Working quickly, place 2 sheets of phyllo dough across the top of the filling. Spray an even coat of cooking spray. Add another 2 sheets of dough, spray. Place the final 2 sheets of dough and brush evenly with just a bit of real olive oil for better taste and browning, or go easy and use more spray.
  5. Bake until golden and bubbling, 20 – 25 minutes.
© Tiffany Dahle
Cuisine: American / Category: Healthy Recipes

Share this:

  • Pinterest
  • Facebook
  • Twitter
Previous Post: « Costume on the back burner
Next Post: A Gleeful Tuesday »

Reader Interactions

Comments

  1. Colet

    November 03, 2009 at 5:42 am

    oooh, I have some leftover chicken and a husband who loves chicken pot pie. Trying this tonight; thanks, Tiff!

    Reply
  2. Renee

    November 04, 2009 at 6:15 pm

    This sounds REALLY good. Husband and son would not eat it, though, so I'm sending it on to my mom who will enjoy it immensely! Thanks for sharing 🙂

    Reply
  3. Jodie

    September 27, 2010 at 10:08 am

    Question for you about this recipe - do you make the whole thing and freeze it or just the insides and make the pastry fresh? I feel like this is a silly questions, but I am going to embark on freezer filling this week!

    Reply
  4. Tiffany

    September 28, 2010 at 7:54 pm

    Happy to clarify, Jodie. Actually all the ingredients are either frozen separately or from my pantry. I then assemble the entire thing the night I'm going to bake it. So, freeze all the ingredients as ingredients, not as a prepared filling. I even portion out the shredded chicken and vegetables when I'm stocking the freezer so all you have to do is grab the right ingredients and dump them in as needed, they're already prepped and ready to use.

    Reply
  5. Lindsay

    December 28, 2013 at 6:14 pm

    Ok, I have this in the oven right now. I hope it tastes like a pot pie, I did add more seasoning than just thyme, such as garlic powder, a poultry seasoning, and parsley. Wish me luck!! - Lindsay

    Reply
  6. Lindsay

    December 28, 2013 at 7:16 pm

    I didn't care much for the phyllo dough, it tasted like paper but other than that it was great. Thanks!

    Reply

Trackbacks

  1. Meal Planning, Week 3 » Peanut Blossom says:
    November 9, 2013 at 11:16 am

    […] Chicken pot pie with my favorite phyllo dough […]

    Reply
  2. 30 Days of Mommy Meals » Peanut Blossom says:
    March 26, 2014 at 6:17 am

    […] Lightened chicken pot pie […]

    Reply
  3. 30 Days of Veggies: helping picky eaters eat better says:
    October 20, 2015 at 8:48 am

    […] Chicken pot pie: lightened up comfort food […]

    Reply
  4. 10 Magic Tricks for Turning a Rotisserie Chicken into a Family Dinner - Lasso the Moon says:
    December 7, 2016 at 11:49 am

    […] Lighter Chicken pot pie […]

    Reply
  5. Watch your kids inhale the ham leftovers when you make this delicious pot pie says:
    February 8, 2020 at 11:45 am

    […] Last year I decided to chop up all the leftover ham from Easter and use it up in this delicious biscuit-topped ham pot pie.  We are big pot pie fans here but I usually make it with pie crust or sometimes phyllo dough. (Read about my favorite lightened up chicken pot pie here.) […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hi, I'm Tiffany! I'm a mom to two sweet peanuts and author of two bestselling cookbooks for kids. I love to celebrate the seasons and make time for monthly book club fun.

More about me →

Popular

  • The best book club picks for 2021 for busy women who want FUN books
  • 10-minute Trader Joe's meals: the best busy night dinners in a hurry!
  • Make ahead breakfast burritos are magic on busy mornings
  • The only homemade chicken soup you need this flu season

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2021