This Lighter Chicken Pot Pie Recipe captures all the goodness of a pot pie while cutting way down on the calories. It’s full of veggies and has a light crust on the top made with phyllo sheets. It’s so easy and yummy!
As a kid, I was never been a big fan of chicken pot pie. I guess I felt like if you’re gonna put something in a pie, it better be something sweet! 😉
As I’ve grown older, I’ve come to appreciate it more and more.
However, we all know chicken pot pie has like a million calories.
This recipe captures all the goodness of a pot pie while cutting way down on the calories. It is:
- full of veggies
- easy to make
- has a light crust on the top made from phyllo sheets
- filled with healthy proteins
My family ate this whole pie in about 10 minutes. No leftovers. It was that good!
Instructions
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Preheat oven to 400 degrees.
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Heat 2 tablespoons of olive oil in large saucepan over medium heat. Add carrots, onion and thyme. Season with salt and pepper, and cook until carrots are crisp-tender, 8-10 minutes.
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Add flour, and cook, stirring 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally until mixture comes to a simmer and thickens.
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Remove from heat and stir in peas, lemon juice, and chicken and season with salt and pepper, if desired. Pour filling into a 9-inch pie plate.
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Stack phyllo sheets on a work surface. Cut into 10-11 inch circles. Using two at a time, brush tops of phyllo with 1 tsp oil and repeat with remaining circles and oil. Place phyllo stack over filling and press down and tuck in on sides.
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Bake until golden brown and bubbling, 20-25 minutes. Let cool 15 minutes before serving. Enjoy!
Notes
Recipe Adapted from Everyday Food Oct. ’07 issue
