Tender pieces of chicken, a rich sauce with lots of vegetables and a crispy topping? Yes please! This retooling of chicken pot pie has a crispy, light-as-air phyllo topping instead of a saturated fat-heavy pie crust. So you’ll enjoy the same satisfying crunch with much less fat and calories.
Try this recipe as a creative way to prepare a meal. It’s easy to cut a slice and take it on the go to reheat later in the day.
Active time: 30 minutes | Total time: 45 minutes
One-Pan Chicken Pot Pie
Ingredients
- 1 1/4 lbs (567 g) boneless, skinless chicken breast, cut into 1-inch (2.4 cm) pieces
- 3/4 teaspoon black pepper, divided
- 1 tablespoon olive oil
- 1 medium leek, white and light green parts only, thinly sliced
- 2 medium carrots, peeled and cut into ½ inch cubes
- 2 stalks celery, cut into ½ inch cubes
- 1/2 teaspoon dried rosemary
- 3 tablespoons all-purpose flour
- 2 1/2 cups (600 g) low-sodium chicken broth
- 3/4 cup (108 g) frozen peas
- 1/2 lemon, peeled
- 1/2 teaspoon salt
- 6 sheets of filo pastry
Directions
Preheat oven to 425°F (218°C). Heat the oil over medium-high heat in a medium saute pan until hot. Season the chicken with 1/2 teaspoon black pepper and put it on the pan. Cook, undisturbed, until golden brown on one side, about 5 minutes. Remove from pan, leaving oil and drippings in pan.
Reduce heat to medium and add leeks, carrots, celery, and rosemary to pan and sauté until tender, about 5 minutes. Meanwhile, put the flour in a small bowl and gradually whisk 1/2 cup of the broth into the bowl until smooth.
Add the flour-stock mixture and the remaining stock to the sauté pan with the vegetables and stir constantly until the mixture is thickened and bubbly, about 3 minutes. Return the chicken and any accumulated juices to the pan. Stir in peas, lemon zest, salt and pepper. Reduce heat to low and simmer gently for 5 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F.
While the filling is simmering, make the topping. Spray a piece of filo pastry with olive oil spray and curl it into a small mound. Place it on a baking sheet and repeat with the remaining filo sheets. Bake until the dough mounds are golden brown, about 5 minutes. Keep an eye on them so they don’t burn.
Place the filo mounds on top of the filling in the saute pan and serve immediately.
Serves: 4 | Portion size: 1/4 of the recipe (227g)
Nutrition (per serving): Calories: 345; Total fat: 9g; Saturated fat: 2g; Monounsaturated fat: 4g; Polyunsaturated fat: 2g; Cholesterol: 104mg; Sodium: 580 mg; Carbohydrate: 28g; Dietary fiber: 4g; Sugar: 5 g; Protein: 38g
Originally published March 16, 2021; Updated February 2026
The post One-Pan Chicken Pot Pie appeared first on MyFitnessPal Blog.