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Healthy Chicken Pot Pie

A healthy version of the traditional chicken pot pie loaded with vegetables but does not contain any cream, butter or milk (Dairy Free) .

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8
Calories: 354 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Pre-heat oven to 350 degrees.
  2. 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.
  3. While veggies are cooking, stir in thyme, sage, poultry seasoning, salt and pepper.
  4. Add flour and stir to incorporate and cook out the flour flavor, about 60 seconds.
  5. 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.
  6. Stir in green peas and shredded chicken. Check for seasoning and adjust with salt and pepper accordingly.
  7. Pour chicken and vegetable mixture into a large baking dish.
  8. 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.
  9. 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

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

% 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.