Healthy chicken pot pie loaded with juicy chicken and fresh vegetables, topped with a golden brown phyllo dough crust. Low-calorie, so enjoy guilt-free!
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5 from 1 vote

Healthy Chicken Pot Pie With Phyllo

Healthy chicken pot pie loaded with juicy chicken and fresh vegetables, topped with a golden brown phyllo dough crust. Low-calorie, so enjoy guilt-free!
Course Main Course
Cuisine American
Keyword chicken, healthy, Light, Phyllo, pot pie
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 291kcal
Author David & Debbie Spivey

Ingredients

  • 1 small potato
  • 1 tablespoon olive oil
  • ½ cup onions diced
  • ½ cup carrots diced
  • ½ cup celery diced
  • 2 cups low-sodium chicken broth divided
  • 1 teaspoon Rotisserie Chicken Seasoning
  • ½ cup frozen peas
  • 1 cup boneless skinless cooked chicken breast chopped
  • 6 tablespoons fat-free cream cheese divided
  • 3 sheets phyllo dough thawed
  • 4 teaspoons cornstarch
  • ¼ cup parmesan cheese grated
  • ¼ cup low-fat milk optional

Instructions

  • Preheat oven to 375 degrees F. Grease an 8x8 baking pan; set aside.
  • Peel and dice the potato and dice into small equal sized pieces. Add the diced potatoes to a small saucepan and cover with water. Bring the potatoes to a boil over high heat. As soon as the water comes to a boil, turn off the heat and allow the pot to sit on the burner. Let stand for 5 minutes. Then drain.
  • Meanwhile, heat the olive oil in a large non-stick pan over medium-high heat. Add the onions, carrots, and celery. Cook until soft and they just begin to brown; about 10 minutes. Add ¾ cup of the chicken broth and the rotisserie seasoning. Simmer until the liquid reduces; about 6 to 8 minutes. Stir in the peas, potatoes, chicken and 4 tablespoons of the cream cheese. Heat until the cream cheese is melted; about 2 more minutes. Remove from the heat.
  • Spread the filling out into the bottom of the prepared baking pan.
  • Cut or fold the phyllo dough to fit inside the 8x8 pan*. Spray each sheet with cooking spray before adding to the top of the filling. Add 4 to 5 layers of dough to the top of the filling, making sure that all of the filling is covered (see notes).
  • Bake in the preheated oven until golden brown; about 18 to 20 minutes.
  • While the pot pie bakes, make the cheese gravy. Whisk together the cornstarch and remaining of chicken broth (approximately one cup) in a small saucepan over medium heat. Cook, stirring constantly until thickened and it bubbles; about 4 to 5 minutes. Continue stirring for two more minutes, then whisk in the parmesan cheese and remaining 2 tablespoons of the cream cheese.
  • To serve, divide the pot pie into four portions, topped with the gravy and fresh parsley if desired.

Notes

*Basically you want 4 layers of phyllo covering the filling. I found that alternating the direction when placing the sheets into the pan worked well. It doesn’t have to be exact, just make sure the filling is completely covered.
If the gravy becomes too thick and clumpy, add two tablespoons of milk at a time until smooth.
Recipe adapted from 2014 Ladies Home Journal Magazine

Nutrition

Calories: 291kcal | Carbohydrates: 25g | Protein: 19g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 370mg | Potassium: 602mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3100IU | Vitamin C: 14.9mg | Calcium: 172mg | Iron: 3mg
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