• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Trending: Healthy New Year
  • About
  • Shop
  • Work with Me
  • Contact

Cooking for Keeps

  • All Recipes
  • Course
    • Appetizers
    • Bread
    • Breakfast
    • Casseroles
    • Cocktails
    • Dips
    • Main Course
    • Pasta
    • Salads
    • Sandwiches
    • Sauces
    • Side Dishes
    • Soups & Stews
    • Stir Fries
    • Sweets
  • Protein
    • Beef/Lamb
    • Chicken/Poultry
    • Pork
    • Seafood
    • Vegetarian
  • Method
    • Casseroles
    • Slow-Cooker
    • Grilling
    • Minimal Ingredients
    • Quick
    • Air Fryer/Instant Pot
    • Oven
    • No cook
    • Stovetop
    • Kid Friendly
    • Dinner Party Worthy
    • One Pan
Home Chicken/Poultry
Easy easy

Skinny Chicken and Vegetable Pot Pie with Phyllo “Crust”

By: Nicole 34 Comments
Posted: 01/05/15 Updated: 02/20/15

This post may contain affiliate links. Please read my disclosure policy.

Skinny Chicken and Vegetable Pot Pie with Phyllo "Crust" | cookingforkeeps.com

My parents had a built-in babysitter when I was a child – my grandma Perparas. She was only a few miles away from our house, and was always willing to watch my brother and me when my parents had plans with their friends, went out of town or just needed a night away. I can still vividly remember the house she lived in for the majority of my Mother’s life and well into my childhood; a charming, modest one-story ranch painted white with black shutters. She had the most annoying doorbell that made an awful ringing noise (much like a school bell you hear in movies) each time you turned the old-fashioned knob. And like most people that lived a majority of their life before the 60s, her “nice” furniture in the untouchable formal living room just off the entryway had squeaky plastic covering each square foot of fabric to ensure its pristine condition.

Skinny Chicken and Vegetable Pot Pie with Phyllo "Crust" | cookingforkeeps.com

My Mom was one of those elusive “surprise” children to be born completely unexpectedly, as both my Grandmother and Grandfather were in their 40s with two grown boys when she was born. Because of that, by the time I was old enough to retain memories, most of her hard-core cooking days were behind her. Although there were a few dishes she did still make that I got to taste like her perfect pot roast, the sweetest, stickiest popcorn balls and the most delicious savory dressing she prepared every Thanksgiving and Christmas (one we still make to this day).

Most of the time when I was over there for a meal, it was just my Grandmother, myself and my brother, so dinner often consisted of a coupon trip to KFC or Long John Slivers, one of those frozen tray dinners cooked in the microwave or – my favorite – a Swanson’s chicken pot pie. To this day when I meander down the frozen food isle at the grocery store, I’m tempted to snatch one of them up, but stop myself after I peruse the nutritional information and it informs me that 1100 calories and 52 grams of fat reside in that tiny pot pie. No thank you.

Skinny Chicken and Vegetable Pot Pie with Phyllo "Crust" | cookingforkeeps.com

These days when I’m craving pot pie I only make it from scratch since it’s ridiculously easy to throw together and more times than not, I already have the classic ingredients loitering in my fridge and on the verge of needing to be tossed in the trash. While pot pie is often associated with words like fattening and heavy, that doesn’t have to be the case. Most of the ingredients – loads of butter laden crust and heavy cream – can be switched out with healthier, lighter ingredients while retaining all of the comfort and deliciousness we all adore about chicken pot pie.

The usual suspects comprise of the filling – chicken, onion carrots and peas – but I upped the vegetable content even more with the addition of bite-sized sweet potatoes and hearty cremini mushrooms. After all of the veggies are softened in just a touch of butter, I stir in a quarter cup of flour followed by a cup of low-sodium chicken stock and a half cup of milk to complete the base of the filling. A final (although not mandatory) splash of dry sherry is poured in at the last minute, an ingredient that happens to be one of my favorite flavors and one I feel elevates the entire dish to a more sophisticated level.

Skinny Chicken and Vegetable Pot Pie with Phyllo "Crust" | cookingforkeeps.com

Instead of a heavy butter-laced crust, I opt for light-as-air phyllo sheets staggered one of top of the other to mimic the crispy exterior that every pot pie has to have to in fact be deemed a “pot pie.” Instead of brushing each layer of pastry with butter as most recipes call for, I actually opt to use an olive oil or coconut oil spray on each layer to keep the fat even lower.

Each individual pie is popped into the oven until the phyllo is golden brown and the filling is piping hot – a short 15-20 minutes.

This recipe yields two very generous portions of pot pie, but it could easily feed four modest appetites – although I would encourage you to double the recipe just to err on the side of caution.

Skinny Chicken and Vegetable Pot Pie with Phyllo "Crust" | cookingforkeeps.com

5.0 from 2 reviews
Skinny Chicken and Vegetable Pot Pie with Phyllo "Crust"
 
Print
Prep time
10 mins
Cook time
45 mins
Total time
55 mins
 
A lightened-up version of everyone's favorite winter comfort food!
Author: Nicole
Serves: 2 generous sevings
Ingredients
  • 1 teaspoon olive oil
  • 1 large chicken breast
  • 2 tablespoons butter, divided
  • 1 large sweet potato, chopped
  • 1 small onion, chopped
  • 4 carrots, peeled and chopped
  • 2 teaspoons salt, divided
  • ¼ cup flour
  • 1 cup low-sodium chicken stock
  • ½ cup low-fat milk
  • ¼ cup frozen peas
  • 2 tablespoons sherry
  • 7-8 phyllo dough sheets
  • Coconut oil spray
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small non-stick saute pan, heat olive oil over a medium-high heat. Season chicken breast with salt and pepper. Brown on both sides, and then pop into the oven to finish cooking, about 10-15 minutes. Let cool, chop and reserve juices that accumulate.
  3. In a large skillet, heat 1 tablespoon butter over a medium heat. Add sweet potatoes. Sweat for 3-4 minutes.
  4. Add remaining butter, onion, carrots and salt. Sweat 1-2 minutes and then cover completely with a lid and let steam for another 1-2 minutes until carrots and sweet potatoes are softened.
  5. Stir in flour until completely absorbed, cook one minute.
  6. Stir in stock and milk. Bring to a boil and then reduce to a simmer until thickened.
  7. Remove from heat and add chicken, peas and sherry.
  8. Season with salt and pepper if necessary.
  9. Divide filling between two oven safe bowls or crocks.
  10. Cut the phyllo into squares big enough to fold over bowls. (You should get 14 squares out of the dough) Spray each layer of dough with coconut oil spray, then overlap then next layer, staggering it diagonal. Repeat until you have seven layers. Place over each bowl, folding the sides down. Cut a little x in the middle to let steam escape.
  11. Place on a baking sheet, bake until phyllo is golden brown and filling is hot. If the dough browns too quickly, just cover with foil until the filling is hot.
3.2.2925

Skinny Chicken & Veggie Pot Pie with Phyllo "Crust" | cookingforkeeps.com.

Meet Nicole

Welcome! My lifelong passion for delicious food and cooking has evolved over time into an equal love of showing you an elevated meal can be easy, approachable and most importantly, tasty. Dive in and find something perfect for you and your family!

Read more...

You May Also Like...

  • Easy Chicken Pot Pie
    Easy Chicken Pot Pie
  • Possibly our favorite comfort food of fall, this Chicken Pot Pie with Biscuits is cozy, delicious and a such fun twist on traditional chicken pot pie. We take a classic creamy pot pie filling full of chicken, carrots, celery, and potatoes and stud it with sharp cheddar cheese and then top it off with fluffy, tender cheddar chive biscuits. Heaven in a casserole dish.
    Cheesy Chicken Pot Pie with Biscuits
  • Chicken Enchilada Cauliflower Crust Pizza

Never miss a recipe!

Loading

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe Rating




Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Katie says

    Posted on 1/6/15 at 6:26 pm

    I’ve been wanting to try a new healthy pot pie recipe! This looks fantastic with the phyllo crust…mmmmmmmm!

    Reply
    • Nicole says

      Posted on 1/13/15 at 1:21 am

      Thanks girlfried!!!! 😉 Sad I’m missing Bachelor tonight!!!!!!

      Reply
  2. [email protected] says

    Posted on 1/6/15 at 9:58 pm

    What a beautiful pot pie! I love all those flaky layers!

    Reply
    • Nicole says

      Posted on 1/13/15 at 1:20 am

      Thanks Christin!

      Reply
  3. ATasteOfMadness says

    Posted on 1/7/15 at 3:40 am

    This looks so good! I have never made chicken pot pies before, but I really want to try!

    Reply
    • Nicole says

      Posted on 1/13/15 at 1:20 am

      Thank you!!

      Reply
  4. Jess @ On Sugar Mountain says

    Posted on 1/7/15 at 10:23 pm

    Oh man it is FREEZING here today and I want nothing more than to warm up my entire apartment (and myself!) with this chicken veggie pot pie. Looks amazing!

    Reply
  5. M says

    Posted on 12/16/15 at 10:20 pm

    Hi there! This looks ABSOLUTELY FANTASTIC, do you have the calorie count by any chance? I can’t wait to make this!

    Reply
    • Nicole says

      Posted on 12/16/15 at 11:16 pm

      I don’t! So sorry!!

      Reply
Older Comments

Primary Sidebar

hey

Meet Nicole

Welcome! My lifelong passion for delicious food and cooking has evolved into an equal love of showing you easy elevated meals can be approachable and most importantly, tasty.

Read More

Browse by Difficulty

Easy easy Medium medium Advanced hard

Reader Favorites

Best Chicken Enchilada

Best Chicken Enchilada Recipe

Italian Stromboli

Italian Stromboli (5 Ingredients!)

French Onion Chicken Skillet

French Onion Chicken Skillet

One Pot Mexican Past

One Pot Turkey Mexican Pasta

Subscribe to latest recipe updates

Loading

Trending

Coconut Curry Meatballs

Coconut Curry Meatballs

Bulgogi Beef Lettuce Wraps

Bulgogi Beef Lettuce Wraps

Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

Spinach and Ground Beef Stuffed Shells

Stuffed Pasta Shells with Ground Beef and Spinach

meet nicole

Cooking for Keeps Cooking for Keeps
I'm Nicole. A born and bred food lover, cook since age seven and girl behind all the recipes and photographs you see here. Welcome!

subscribe

bloglovin feedly

popular posts

[tptn_list]

browse recipe by difficulty

easy

medium

hard

Instagram

[instagram-feed]
follow Nicole

Healthy Eats

Baked-Sweet-Potato-Chips-with-Blue-Cheese-Sauce-and-Bacon-5

Easy

Pan-Roasted Salmon with Garlicky Kale and Citrus Vinaigrette
Baked-Sweet-Potato-Chips-with-Blue-Cheese-Sauce-and-Bacon-5

Medium

Baked Sweet Potato Chips with Blue Cheese Sauce, Bacon and Green Onion
Spicy Pumpkin and Butternut Ramen PS2

Medium

Spicy Thai-Style Pumpkin and Butternut Ramen

Never miss a recipe!

Loading

By Course

Appetizers

Breakfast

Quick and Easy

Main Course

Soups

Salads

Side Dishes

Sweets

Explore

About Nicole

Shop Favorites

Press

Work With Me

Privacy Policy

Accessibility

Contact

© 2023 Cooking for Keeps
Site Credits Designed by Melissa Rose Design Developed by Once Coupled
Back to Top