Light & Crispy Chicken Pot Pie with Phyllo Crust
Indulge in a comfort food classic with a health-conscious twist! Our Light & Crispy Chicken Pot Pie swaps the traditional heavy crust for delicate layers of phyllo dough, maintaining the flaky texture you adore while trimming down the calories. Tender chicken chunks, a colorful mix of vegetables, and a luscious white sauce meld together to create a mouth-watering filling. Ideal for single servings using individual casserole dishes or as a delightful family meal, this recipe serves up hearty portions with only around 400 calories each. Perfect for cozy nights!
3-4
Servings
400
Calories
16
Ingredients
Ingredients
Boneless skinless chicken breasts
8 ounces (Cut into bite-sized pieces)
Phyllo dough
4 sheets
Frozen mixed vegetables
1 1/2 cups
Medium onion
1 (Chopped (about 6 oz))
Celery
4 stalks
Fat-free chicken broth
1 1/2 cups
White whole wheat flour
1/4 cup
Fat-free half-and-half
1/2 cup
Olive oil
1 teaspoon (Divided)
Garlic cloves
3 (Minced)
Chopped parsley
2 tablespoons
Rubbed sage
1 1/2 teaspoons
Parmesan cheese
2 teaspoons
Nonstick cooking spray
Salt
To taste ((optional))
Pepper
To taste
Instructions
1
Before starting, make sure to read the phyllo dough package instructions carefully. Prepare all ingredients beforehand as phyllo dries out quickly once exposed.
2
Preheat your oven to 350°F (175°C). Lightly coat a round casserole dish or individual serving dishes with nonstick cooking spray.
3
In a large nonstick skillet, heat 1/2 teaspoon of olive oil over medium heat. Add the chicken breast pieces, season with salt and pepper, and cook until no longer pink. Transfer the cooked chicken to a separate plate.
4
Into the same skillet, add the remaining 1/2 teaspoon of olive oil along with chopped onion, minced garlic, and sliced celery. Sauté for 3 minutes.
5
Stir in the white whole wheat flour and cook for 1 minute while stirring constantly. Gradually incorporate the chicken broth and fat-free half-and-half, stirring until it comes to a gentle boil.
6
Add the frozen mixed vegetables, seasoning with salt and pepper to taste. Cover the skillet and let the mixture simmer on medium-low heat, stirring occasionally, for about 10 minutes.
7
Stir cooked chicken, parsley, and rubbed sage into the vegetable mixture. Remove from heat and keep warm.
8
Unroll the phyllo dough. Take 2 sheets and lightly spray them with nonstick cooking spray. Place them in the bottom of the casserole dish, arranging them so they cross each other and extend up the sides.
9
Transfer the chicken and vegetable mixture into the prepared dish. Sprinkle the top with grated parmesan cheese.
10
Fold the edges of the phyllo over the filling. Take 2 more sheets, spray them, and place on top, crossing each other. Tuck the edges down as neatly as possible.
11
Bake in the preheated oven for 35-40 minutes, until the pie is hot and bubbly inside and the phyllo is golden brown. Allow the pie to stand for 5-8 minutes before serving.
Nutrition Information
6.7g
Fat
53g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What makes this chicken pot pie recipe lighter than traditional versions?
This recipe swaps the heavy, high-calorie traditional crust for thin layers of phyllo dough and uses fat-free half-and-half and chicken broth, resulting in approximately 400 calories per serving.
How many calories are in a serving of this Light & Crispy Chicken Pot Pie?
Each serving contains approximately 400 calories.
What is the recommended oven temperature for baking the pie?
The oven should be preheated to 350°F (175°C) before baking.
How do I prevent the phyllo dough from drying out while preparing the recipe?
Phyllo dough dries out very quickly once exposed to air; it is recommended to read the package instructions carefully and prepare all other ingredients before unrolling the dough.
How much chicken is required for this recipe?
The recipe calls for 8 ounces of boneless skinless chicken breasts, cut into bite-sized pieces.
What vegetables are included in the filling?
The filling includes 1 1/2 cups of frozen mixed vegetables, one medium chopped onion, and 4 stalks of celery.
Can I make this as individual servings?
Yes, this recipe is ideal for single servings using individual casserole dishes or as a family meal in a single round dish.
How long should the chicken pot pie bake?
The pie should bake for 35-40 minutes until the filling is hot and bubbly and the phyllo crust is golden brown.
What type of flour is used to thicken the sauce?
The recipe uses 1/4 cup of white whole wheat flour to create the sauce.
How much fat is in one serving of this pot pie?
Each serving contains approximately 6.7g of fat.
How many sheets of phyllo dough are used in total?
A total of 4 sheets of phyllo dough are used: 2 for the bottom of the dish and 2 for the top.
What herbs are used to season the chicken and vegetable mixture?
The recipe is seasoned with 2 tablespoons of chopped parsley and 1 1/2 teaspoons of rubbed sage.
Should I cook the chicken before adding it to the pie filling?
Yes, the chicken should be sautéed in olive oil until it is no longer pink before being incorporated into the vegetable mixture.
What is the protein content per serving?
Each serving provides 30g of protein.
Do I need to grease the baking dish?
Yes, you should lightly coat the casserole dish or individual dishes with nonstick cooking spray.
How do I incorporate the liquids into the flour to avoid lumps?
After cooking the flour for one minute, gradually incorporate the chicken broth and fat-free half-and-half while stirring constantly until it reaches a gentle boil.
Is there any cheese in this recipe?
Yes, the recipe includes 2 teaspoons of parmesan cheese sprinkled on top of the filling before adding the top phyllo layers.
How long should the pie stand before serving?
Allow the pie to stand for 5-8 minutes after removing it from the oven to let the filling set slightly.
What is the carbohydrate count for this recipe?
There are approximately 53g of carbohydrates per serving.
How many garlic cloves are needed?
The recipe requires 3 minced garlic cloves.
Do I need to use butter between the phyllo sheets?
No, this light version uses nonstick cooking spray to coat the phyllo sheets instead of butter to reduce fat content.
Can I use fresh vegetables instead of frozen mixed vegetables?
While the recipe specifies frozen mixed vegetables for convenience, you can use fresh vegetables as long as they are simmered until tender.
What serves as the base for the creamy white sauce?
The sauce is made from a combination of white whole wheat flour, fat-free chicken broth, and fat-free half-and-half.
How many servings does this recipe yield?
This recipe makes approximately 3-4 servings.
How do I arrange the phyllo sheets in the dish?
Place the sheets so they cross each other and extend up the sides for the bottom, and tuck the top sheets down neatly over the filling.
What is the total amount of olive oil used?
The recipe uses 1 teaspoon of olive oil in total, divided between cooking the chicken and sautéing the vegetables.
Can I add salt and pepper?
Yes, salt and pepper should be added to taste when cooking the chicken and again when simmering the vegetable mixture.
What does the 'rubbed sage' add to the recipe?
Rubbed sage provides a classic earthy, savory flavor that is a traditional component of poultry-based pot pies.
Is the celery prepared in a specific way?
The 4 stalks of celery should be sliced before being sautéed with the onions and garlic.
Is this recipe considered comfort food?
Yes, it is designed to be a health-conscious version of the comfort food classic, chicken pot pie.