The other day I was thinking that, in this moment of our existences, what we really need is quality time and…quality food, of course. We need to take care of ourselves first, and also of other people, our loved ones, if we are lucky to live with them (miss my family so much!).
That’s one of the reasons why, today, I’m sharing with you my healthy chicken pot pie recipe.
It’s the perfect comforting weeknight dinner!
What is chicken pot pie?
First of all, I’m sure you all know what it is, come on. I’m not here to “insult” your intelligence by explaining what it is lol
But I’m here to highlight the differences between the classic one and my version.
The classic chicken pot pie is usually made with: a buttery puff pastry pie crust, butter, flour, chicken broth, milk, chicken meat (or turkey) and vegetables (carrots, celery, peas…).
In my version you’ll find a light, flaky phyllo dough instead of puff pastry, tiny bit of oil instead of a large amount of butter and some good homemade chicken broth (ok, you can also buy some good quality one).
That’s it! Easy peasy with just a few ingredients.
How do you make a healthy chicken pot pie from scratch?
I’ve been wanting to make an easy, healthier, nutritious version of chicken pot pie for ages. Now, here it is.
You know that I love making easy recipes during the week.
Mainly because, even though I work from home, most of the days I don’t have a lot of time to dedicate to lunch and dinner (absurdly, uh…)
Yes, I test recipes for blog and clients, but then I need my meals to be quick and simple.
And this healthy chicken pot pie is SO EASY to make from scratch. The steps are basically 3:
- First you blind bake the crust…
In order not to make the bottom soggy, I prefer baking my phyllo crust BEFORE filling it.
I bake it with convection oven at 180° C (355° F) for 10/15 minutes.
When you’ll cut it, it’s going to be a bit messy anyway, but at least you won’t eat a soaked crust.
Tip: if the edges are browning too much, cover them with tinfoil.
- In the meantime you prepare the filling… (see photo)
While your crust is baking, prepare the filling: cook the chicken for a few minutes and, in the same pan, make the creamy sauce (you’ll cook peas and carrots in the same pan as well).
If you want it more liquid, add more chicken stock and/or milk.
- Then you bake the whole pie!
When the crust is ready, add the filling, then cover with another phyllo sheet and…bake until golden brown!
[Another step (the very first) would be to prepare homemade chicken stock.]
It’s a no-waste recipe!
Before this COVID-19 “storm”, I used to buy groceries on Sunday and buy meat from the butcher during the week.
Now on Sundays supermarkets are closed, and I can’t go out just to buy a bit of meat.
So, right now Saturday is for shopping and Sunday is dedicated to… making homemade broth! I love it.
I usually make it like explained in this video.
Then I usually use all the roasted + boiled meat to make chicken pot pie or chicken soup. That is why it’s a no waste recipe!
In this case I had 150 gr of meat to use and then cooked about 250 gr of chicken breast.
Of course if you don’t have meat from homemade broth, just use breast.
Instead if you have 400 gr (14 ounces) of boiled meat, use it! No waste 😉
Is chicken pot pie healthy for you?
Oh this one it’s definitely a healthier version!
As mentioned before, I’ve only used a small amount of fats in the filling and to brush each layer of phyllo dough.
Also, phyllo dough itself is definitely lighter than puff pastry.
The filling? It’s only made with a bit of oil and cornstarch, homemade chicken stock, milk, chicken meat, carrots and peas. And that’s all.
Not complicated, not filled with heavy ingredients!
Me and boyfriend ate it all, but you can also divide it and serve it to four people. Your choice!
Do you have other questions?
It’s not easy to answer all the questions you may have, so PLEASE leave a comment below and I’m glad to reply! Thank you.
If you make this recipe, please be sure to give it a rating and leave a comment! It would make me so happy! 🙂
Remember: if you try one of my recipes, tag me on Instagram or DM me the photos!
Don’t forget to pin and share this easy and delicious recipe!
HEALTHY CHICKEN POT PIE
- Round 8" pie pan
- 3 Phyllo sheets
- Water + oil emulsion
- 400 gr Chicken - (read the post to know what I've used) – 14 ounces
- 1 tablespoon (and a bit more for cooking) Extra virgin olive oil
- 10 gr Cornstarch - (it's about 1 tablespoon)
- 250 gr Homemade chicken stock - (or store bought) – 9 ounces
- 100 gr Milk - 3.5 ounces
- 100 gr Chopped carrot - 3.5 ounces
- 100 gr Frozen peas - 3.5 ounces
- Salt and black pepper
Prepare the bottom crust:
- Preheat the oven at 180° C (355° F), convection.
- If we don't want a soggy bottom crust, we need to blind bake the phyllo dough at least for 10 minutes, until slightly crunchy.
- Brush one phyllo sheet with a mixture of extra virgin olive oil and water, then fold it in half.
- Place it on a pie tin, then brush it again with the mixture. Repeat with another phyllo sheet (for a total of 2 folded sheets, on the bottom)
- Bake it for about 10 minutes or until slightly crunchy and golden. (see photos in the post)TIP: if the edges get too dark, cover them with tinfoil.
In the meantime, prepare the filling:
- Cook the chicken for a few minutes, using a tiny bit of olive oil.(read the post to know what kind of chicken I've used)
- Set it aside. In the same pan (low heat), pour 1 tablespoon of oil and 10 gr of cornstarch. Whisk.
- Gradually add chicken stock and stir to avoid lumps.
- Now add milk, chopped carrots, frozen peas, salt and pepper. Cook for about 8 minutes or until the peas are softer.
- Add cooked chicken and turn off the heat. Cover.
Assemble the pie:
- Take the pie pan out of the oven, add your filling.
- Take another phyllo sheet and brush it with the mixture of extra virgin olive oil and water, then fold it in half and place it on top of the filled pie pan.
- Brush with extra olive oil and bake for about 20 minutes or until golden brown.
If you loved this chicken pie try this other pie: asparagus pie/tart, perfect for Spring!
© Healthy Little Cravings – Roberta Dall’Alba.
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