Category Archives: Poultry

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

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

Maple Sriracha Baked Chicken Wings

Maple Sriracha Baked Chicken Wings - these baked sweet and spicy wings are amazing!

Oh, game day food. You do us in with your oodles of fat and calories. Making us run and sweat to work you off. So not worth it. Not when you can prepare some of those favorites with just a tweak or two and get just as delicious results. Wings, kind of already loaded in fat, really don’t need to be fried to give you great flavor and texture. Baking them at a high heat and baking long enough to get a crisp exterior is basically the “secret” to making these even better tasting than fried. I’ve made these with Buffalo sauce as well, using the same technique. They were amazing!

I’m not exactly (read: not at all) a football fan. I debated over admitting that, but to me, Superbowl is an excuse to get together with friends, eat and watch the commercials. So, if you’re into watching the game…you may not want to come to my house. I’ll talk your ear off through the entire game, telling you about how I had to take 75 shots of chicken wings just to get two kind of lousy photos for my post and how I tried on fifteen pairs of jeans in the store only to find one that I didn’t have to cut a foot off the bottom. Then, I’d probably stand in the front of the TV (still talking) while you’re trying to at least get a glimpse of the game, but I’d probably stop talking long enough to stick a chicken wing in my mouth and for you to watch the commercials.

Maple Sriracha Baked Chicken Wings

2 lbs. chicken wings, tips removed and trimmed (see Notes)
few pinches each of kosher salt and black pepper
1/4 C. pure maple syrup
1/4 C. sriracha
1 T. low sodium soy sauce

Rinse, trim and dry the wings (see Notes). Place the dried wings in a large non-metallic bowl. Sprinkle them with just a bit of kosher salt and pepper and give them a toss. Add the maple syrup, sriracha and soy sauce. Toss again to coat all of the wings. Cover the bowl with plastic wrap and refrigerate for at least 3 hours or overnight.

Remove the wings from the refrigerator for about 15 minutes before baking.

Preheat your oven to 425 degrees. Line a large sided baking sheet with heavy duty aluminum foil (things will get sticky). Place the wings on the baking sheet. Leave any remaining sauce in the bowl or your wings won’t get crisp.

Bake for 30 minutes. Turn the wings over and bake for 5 more minutes. Give them one last turn and bake for 5 more minutes to get nice and crisp.


  • You can buy wings already cut into pieces and tips removed. Whether you buy them that way or have to cut them up yourself, I use kitchen shears to cut any extra fat from the wings. It makes a huge difference.


Maple Sriracha Baked Chicken Wings - these sweet and spicy wings are baked...a much less guilty version of wings!