Tender chunks of chicken, a rich sauce with lots of vegetables, and a crispy topping? Yes, please! This retooling of chicken pot pie has a crunchy, light-as-air phyllo topping instead of a saturated fat-heavy pie crust. So, you’ll enjoy the same satisfying crunch with lots less fat and calories.
Try this recipe as a creative meal prep option. It’s easy to cut a slice and take it on-the-go to heat up later in the day.
Active time: 15 minutes Total time: 35 minutes
One-Pan Chicken Pot Pie Ingredients Directions Preheat the oven to 425°F (218°C). Heat the oil over medium-high heat in a medium saute pan until hot. Add the chicken and cook, stirring occasionally, until golden brown on one side, 5 minutes. Using a slotted spoon, transfer to a bowl, leaving oil and drippings in the pan. Reduce heat to medium and add the leeks, carrots, celery and rosemary to the pan and saute until tender, 5 minutes. Meanwhile, put the flour in a small bowl and gradually whisk 1/2 cup (118ml) broth into the bowl until smooth. Add the flour-broth mixture and the remaining broth to the saute pan with the vegetables, and stir constantly until the mixture is thickened and bubbly, 3 minutes. Return the chicken and any accumulated juices to the pan. Stir in the peas, lemon zest, salt and pepper. Reduce heat to low and simmer gently for 5 minutes. While the filling simmers, make the topping. Mist a sheet of phyllo dough with olive oil spray and crumple it to make a small mound. Put it on a baking sheet and repeat with the remaining phyllo sheets. Bake until the dough mounds are golden brown, about 5 minutes. Watch carefully to make sure they don’t burn. Put the phyllo mounds on top of the filling in the saute pan. Bring to the table and serve. Serves: 4 | Serving Size: 1/4 of the recipe (227g) Nutrition (per serving): Calories: 315; Total Fat: 5g; Saturated Fat: 0g; Monounsaturated Fat: 2g; Cholesterol: 69mg; Sodium: 522mg; Carbohydrate: 28g; Dietary Fiber: 4g; Sugar: 6g; Protein: 38g
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