Hearty Lean Chicken and Veggie Pot Pie
This Hearty Lean Chicken and Veggie Pot Pie is a nutritious and flavorful twist on the classic comfort food. Adapted from Family Circle magazine, this version uses lean chicken or turkey, a medley of fresh vegetables, and a buttery phyllo or crescent roll crust. Not only is it lower in fat and calories than traditional recipes, but it's also high in protein and packed with vitamins. Ideal for family dinners or meal prep, this pot pie will satisfy your cravings while keeping your health on track. Feel free to customize with seasonal vegetables or your preferred protein for an even more personal touch!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
olive oil
4 teaspoons (divided)
salt
3/4 teaspoon (divided)
black pepper
1/2 teaspoon (divided)
boneless skinless chicken breasts or turkey
1.5 lbs (cut into bite-sized pieces)
chopped onion
1 cup (fresh)
chopped celery
3/4 cup (fresh)
garlic cloves
2 cloves (finely chopped)
all-purpose flour
1/3 cup (for thickening)
fat-free chicken broth
14.5 ounces (canned)
1% low-fat milk
1.5 cups (for creaminess)
red potatoes
2 medium (cut into 1/2-inch pieces)
baby carrots
1.5 cups (quartered)
green beans
0.5 lbs (chopped)
chopped parsley
2 tablespoons (for freshness)
rubbed sage
1 teaspoon (for flavor)
frozen phyllo dough or low-fat crescent rolls
4 sheets or 2 cans (thawed)
grated parmesan cheese
1/4 cup (for layering)
Instructions
1
Preheat your oven to 350°F (175°C) and coat a 3-quart baking dish with nonstick cooking spray.
2
In a large nonstick skillet, heat 2 teaspoons of olive oil over medium-high heat. Season the chicken or turkey with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
3
Cook the chicken for about 8 minutes, turning halfway through, until it’s browned and cooked through. Transfer the cooked chicken to a plate and set aside.
4
In the same skillet, add the remaining olive oil, chopped onion, and celery. Sauté for about 3 minutes until softened.
5
Stir in the minced garlic and flour, cooking while stirring constantly for about 1 minute to make a roux.
6
Gradually pour in the fat-free chicken broth and low-fat milk, stirring frequently until the mixture comes to a boil and thickens.
7
Add the diced potatoes, quartered carrots, chopped green beans, and the remaining salt and pepper. Cover and simmer on medium-low heat for 10 minutes, stirring occasionally.
8
Incorporate the cooked chicken back into the vegetable mixture along with the chopped parsley and rubbed sage, mixing well.
9
Spoon the hearty mixture into the prepared baking dish, smooth out the top.
10
If using phyllo dough, unroll it carefully. Place one sheet on top of the filling, lightly spraying it with nonstick cooking spray and sprinkling with 1 tablespoon of grated Parmesan cheese. Repeat this for a total of four layers, tucking any excess edges into the rim of the dish.
11
If using crescent rolls, use one can to line the bottom of the pan, pour the filling over, and cover with the second can on top, pinching seams to seal.
12
Place the baking dish on a baking sheet to catch any drips, and bake in the preheated oven for 35 to 40 minutes, or until the filling is bubbly and the crust is golden brown.
13
Once done, let the pot pie stand for 10 minutes before serving to allow the filling to set.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Lean Chicken and Veggie Pot Pie?
It is a nutritious and flavorful twist on the classic comfort food recipe, using lean chicken or turkey and a variety of fresh vegetables.
Can I use turkey instead of chicken in this recipe?
Yes, you can substitute the chicken with lean turkey breast cut into bite-sized pieces.
What temperature should I preheat the oven to?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
What size baking dish is recommended?
A 3-quart baking dish coated with nonstick cooking spray is recommended for this recipe.
How long should the chicken be cooked?
The chicken should be cooked in a skillet for about 8 minutes, turning halfway through, until browned and cooked through.
Which vegetables are included in this pot pie?
This recipe includes chopped onion, celery, minced garlic, red potatoes, baby carrots, and green beans.
How do I thicken the pot pie filling?
The filling is thickened by stirring all-purpose flour into the sautéed vegetables to make a roux before adding the liquids.
What liquids are used for the sauce?
The sauce is made using fat-free chicken broth and 1% low-fat milk for a creamy texture without the extra fat.
How long do the vegetables need to simmer?
Cover and simmer the vegetable mixture on medium-low heat for 10 minutes, stirring occasionally.
What herbs are used for flavoring?
The recipe calls for chopped fresh parsley and rubbed sage to provide an aromatic flavor profile.
How do I use phyllo dough for the crust?
Layer four sheets of phyllo dough on top of the filling, lightly spraying each layer with oil and sprinkling with Parmesan cheese.
Can I use crescent rolls for the crust?
Yes, you can use two cans of low-fat crescent rolls—one to line the bottom of the pan and one to cover the filling.
How long does the pot pie bake?
Bake the pot pie for 35 to 40 minutes until the filling is bubbly and the crust is golden brown.
Why should I let the pot pie stand for 10 minutes after baking?
Allowing the pot pie to rest for 10 minutes helps the filling set, making it easier to serve.
Is this recipe suitable for meal prep?
Absolutely, this pot pie is ideal for family dinners or for preparing in advance for meal prep.
How much olive oil is needed?
The recipe uses 4 teaspoons of olive oil in total, divided between cooking the meat and the vegetables.
What type of potatoes should I use?
Two medium red potatoes cut into 1/2-inch pieces are recommended for this dish.
Do I need to peel the baby carrots?
The recipe suggests quartering 1.5 cups of baby carrots; peeling is typically not necessary for baby carrots.
What kind of cheese is used in the crust?
The recipe uses 1/4 cup of grated Parmesan cheese for layering between the sheets of phyllo dough.
How do I prevent drips in my oven?
Place the baking dish on a larger baking sheet before putting it in the oven to catch any drips from the bubbling filling.
Is this recipe low in fat?
Yes, by using lean protein, fat-free broth, and low-fat milk, this version is lower in fat than traditional pot pies.
How much chicken is required?
You will need 1.5 lbs of boneless skinless chicken breasts or turkey.
Can I customize the vegetables?
Yes, you can customize the recipe with seasonal vegetables or any preferred produce you have on hand.
How much garlic is in the recipe?
The recipe uses 2 finely chopped garlic cloves for added depth of flavor.
What is the purpose of the sage?
Rubbed sage provides a classic savory herb flavor that pairs perfectly with chicken and vegetables.
What is the calorie content?
The specific calorie count is not listed, but the recipe is designed to be lower in calories than traditional pot pie versions.
How do I prep the green beans?
Use 0.5 lbs of fresh green beans and chop them before adding to the skillet.
How many sheets of phyllo dough are used?
A total of four sheets of phyllo dough are used to create the light, buttery crust.
What is the texture of the sauce?
The combination of a flour roux and low-fat milk results in a creamy, thick sauce for the filling.
Should I use fresh or canned chicken broth?
The recipe suggests using a 14.5-ounce can of fat-free chicken broth.