Phyllo Chicken Pot Pie - save a ton of calories and fat by using phyllo and this simple recipe! TL&N

Phyllo Chicken Pot Pie

Phyllo Chicken Pot Pie - save a ton of calories and fat by using phyllo and this simple recipe! TL&N

Being committed to a healthy diet doesn’t mean you’re immune to drooling a bit every time you see an indulgent shot of comfort food. I basically stare at food…All. Day. Long. It’s not always easy being the “healthy” food blogger. I’ve learned to handle it by taking some of those dishes and lightening things up the best I can. Sometimes, it doesn’t go as well as I imagine it will…but others…hmmm. This definitely falls into the others catagory.

This filling is full of chicken and the traditional vegetables you’d find in chicken pot pie, like onions, celery, carrots and peas. I’ve also added some mushroom to this. I think those deeply browned mushrooms add so much flavor to this dish and honestly…if you wanted make this vegetarian, just double the mushrooms and omit the chicken entirely! It would be delicious!

The phyllo top is where you save the biggest bundle of calories and fat. I actually prefer it to a regular pie crust. It’s light and airy, but still gives you a great buttery crunch on top! I’ve made this many times before and I have to say…I wasn’t thrilled with how these turned out. I think I was so wrapped up in wanting to make these look perfect for the blog that they ended up kind of stiff looking. So…my tip to you…don’t layer your phyllo sheets perfectly. Allow for the wrinkles, even create some intentionally. Doing that leaves you with the most beautifully flakey top.

Phyllo Chicken Pot Pie - save a ton of calories and fat by using phyllo and this simple recipe! TL&N

Phyllo Chicken Pot Pie

2 lbs. pre-cooked chicken, cut into bite sized pieces (see Notes)
2 T. butter
1 T. olive oil
10 oz. white button mushrooms, sliced
1 medium onion, diced
2 stalks celery, diced
3 medium carrots, sliced
1/4 C. all purpose flour
2 C. chicken or vegetable broth
1/2 C. frozen peas
salt and pepper
1/2 box phyllo sheets
2 T. olive oil
salt

In a large skillet over medium high heat, add the butter, olive oil and mushrooms. Sauté the mushrooms until they become a nice deep golden brown. This will take a few minutes. Do not add any salt at this point or they’ll get soggy and won’t get brown. Next, add the onion, celery and carrots. Continue to cook until the onions and celery have softened. Add the flour and stir to coat all of the vegetables. Cook for a few minutes. Stream the broth into the skillet while whisking. Bring to a boil and reduce the heat to simmer until thickened. Add the frozen peas and salt and pepper to taste. Remove the pan from the heat, add the chicken and set aside.

Preheat your oven to 375 degrees.

Combine the 2 T. of olive oil with just a pinch of salt in a small bowl.

Open up the package of phyllo. You’ll only be using about 5 to 7 sheets for one large casserole or possibly more to accommodate smaller dishes. You can cover the phyllo with a piece of waxed paper, but you’ll be working so fast…you probably won’t need it. Get one sheet and lay it flat on a board. Brush the sheet with a bit of the olive oil mixture. Layer on the next sheet repeating the same process until you’ve got a stack of 5 to 7 sheets.

Ladle the filling into one large casserole or individual oven safe dishes. For one large casserole, carefully move the stack of phyllo and top the casserole off. For individual servings, cut the phyllo to fit your dish and top it off. You may have to create another stack of phyllo sheets. When done, be sure to carefully roll up the remaining phyllo and wrap them in plastic wrap and a zipper bag. They can be refrozen for later.

Place the casserole or individual dishes (placed on a cookie sheet) into the oven and bake for about 20 minutes or until the phyllo gets crisp and golden.

Serves 4

 

Phyllo Chicken Pot Pie - save a ton of calories and fat by using phyllo and this simple recipe! TL&N
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28 thoughts on “Phyllo Chicken Pot Pie

  1. Joyce

    If you’re planning on making the individual pot pies, how many will this recipe make?
    Sounds wonderful – can’t wait to make these beauties…

    Reply
    1. Caroline

      How sweet and such a great idea, Barb! I have to say, I haven’t tried freezing these, but I have frozen other casseroles made with phyllo before and they turn out wonderful. The way I’ve done it with the other dishes was to assemble the dish completely, wrap tightly, then cool in the fridge for a couple of hours before putting it in the freezer. I remove them from the freezer the night before using, then uncover and bake as directed. I hope that helps. Let me know how that works out for you! Thanks for that great question!

      Reply
  2. Kristen at The Wandering Abode

    I just made this recipe, and it was very good! I actually liked it better than regular pot pies because it wasn’t as dense. It actually tasted more fresh but still comforting. Plus, the phyllo dough top was so much easier and a nice light addition. I feel like often times people don’t get the pastry right for the top anyway, so this is a foolproof substitute!

    Reply
    1. Caroline

      Kristen, I’m so happy you liked this! I agree…it’s hard to get pastry just right. This is a much easier option! Thanks for taking the time to comment!

      Reply
    1. Caroline

      It’s one of mine too…it’s so comforting. I know what you mean…but try it this way! I really think you’ll love it with the phyllo. It has a really great crunch that I love!

      Reply
      1. Caroline

        That may be where my Mom got her inspiration from Meris! She used to make it this way. I love when food can take us back like that! Thanks so much for sharing!

        Reply
    1. Caroline

      Lori, I bet yours was just as pretty! That’s what I love about phyllo…the end results are so light and flakey no matter what you do with it! Isn’t it a great alternative to heavy pie crust? Thanks so much for stopping by!

      Reply
  3. Robyn @ simply fresh dinners

    Oh my gosh, Caroline, this looks fantastic! I love this dish but never make it because I don’t want to invest the time. Thank you for solving my problem! And so much healthier too. Love your blog and love your photography. I want to take pictures like you when I grow up!

    Reply
    1. Caroline

      Well, you just made my entire day Robyn! You’re so sweet! Thank you! So glad you like this dish…it really is easy. I hope you have a chance to try it!

      Reply

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