Healthy Chicken Pot Pie
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
8
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Calories
354 kcal
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Course
Main Course
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Cuisine
American
Healthy Chicken Pot Pie
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A healthy version of the traditional chicken pot pie loaded with vegetables but does not contain any cream, butter or milk (Dairy Free) .
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Ingredients
- 2 carrots (diced)
- 1 parsnip (diced)
- 1 onion (diced)
- 2 cloves garlic (minced)
- 2 tablespoons fresh thyme (minced)
- 1 tablespoon fresh sage (minced)
- 1 teaspoon dried poultry seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons white whole wheat flour (or all purpose)
- 32 oz chicken broth (low sodium)
- 2 cups frozen green peas
- 1 rotisserie chicken (skin removed & breast meat shredded. White or dark meat can be used.)
- 8 sheets phyllo dough (thawed)
- 2 tablespoons extra virgin olive oil
Instructions
- Pre-heat oven to 350 degrees.
- Sauté carrots, parsnip, onions and garlic in a large sauce pan sprayed with non-stick spray heated on medium. Stir frequently until softened, about 5-7 minutes.
- While veggies are cooking, stir in thyme, sage, poultry seasoning, salt and pepper.
- Add flour and stir to incorporate and cook out the flour flavor, about 60 seconds.
- Pour in chicken broth and use a wooden spoon to scrape up brown bits from the bottom of the pan. Bring to a boil and stir until thickened then reduce heat to low and simmer for 10 minutes.
- Stir in green peas and shredded chicken. Check for seasoning and adjust with salt and pepper accordingly.
- Pour chicken and vegetable mixture into a large baking dish.
- Add olive oil to a small bowl. Working one sheet at a time, use a brush to "paint" olive oil on phyllo dough. After each layer is brushed with oil, add on top of the baking dish to form a top crust. Continue until all eight sheets are added making sure to paint the top of the last sheet with oil.
- Use a knife to poke 2-3 slits in the phyllo crust then bake for 25-30 minutes or until phyllo is browned.
Nutrition Information
Show Details
Serving
1cup
Calories
354kcal
(18%)
Carbohydrates
21g
(7%)
Protein
37g
(74%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Cholesterol
114mg
(38%)
Sodium
1020mg
(43%)
Potassium
331mg
(9%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
2908IU
(58%)
Vitamin C
31mg
(34%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 354kcal | 18% |
| Carbohydrates | 21g | 7% |
| Protein | 37g | 74% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 114mg | 38% |
| Sodium | 1020mg | 43% |
| Potassium | 331mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 2908IU | 58% |
| Vitamin C | 31mg | 34% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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