Lighter Chicken Potpie

By Ellie

4 Person

70 Minutes

0 Calories

A handful of tweaks turn this comfort food into a smarter choice: white-meat chicken (not dark), extra veggies, low-fat milk in the filling, and a lighter crust. Brushing the phyllo with just a small amount of oil instead of butter makes it just as tasty.

Ingredients

2 tbsp. fresh lemon juice
2 1/2 cups low-fat (1%) milk
1/4 tsp. dried thyme leaves
4 carrots
Coarse salt and ground pepper
6 phyllo sheets (each 12 by 17 inches), thawed
1 package frozen peas, thawed
1/4 cup all-purpose flour
1 medium onion
3 tbsp. olive oil
2 bone-in, skin-on chicken breast halves (12 to 14 ounces each)

Method

01

Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into the thickest part of the breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.
02

While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally until mixture comes to a simmer and thickens.
03

Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.
04

Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on a work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over the filling, and press down about 1/2 inch from the edge so phyllo fits inside the rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.

Related Tags

Chicken Recipes

Chicken Pot Pie Recipes

Easy Chicken Recipes

Dinner Recipes

Easy Dinner Recipes

Lighter Chicken Potpie

4.5

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Prep Time 40 Mins
Cook Time 30 Mins
Total Time 70 Mins

02 Ingredients

2 tbsp. fresh lemon juice

2 1/2 cups low-fat (1%) milk

1/4 tsp. dried thyme leaves

4 carrots

Coarse salt and ground pepper

6 phyllo sheets (each 12 by 17 inches), thawed

1 package frozen peas, thawed

1/4 cup all-purpose flour

1 medium onion

3 tbsp. olive oil

2 bone-in, skin-on chicken breast halves (12 to 14 ounces each)

03 Method

Step 1

Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into the thickest part of the breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.

Step 2

While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally until mixture comes to a simmer and thickens.

Step 3

Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.

Step 4

Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on a work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over the filling, and press down about 1/2 inch from the edge so phyllo fits inside the rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.

04 Author