“On the lighter side,” Pot Pie

Cooking Difficulty:  Intermediate


  • 1 pack of organic, thinly sliced chicken breasts (mine came with 3 breasts)
  • Chopped fresh Thyme (1 tablespoon for chicken seasoning and 1 tablespoon for pot pie seasoning) and for garnish if you want to get fancy
  • 1 tablespoon chopped fresh Sage
  • 1/4 cup chopped Italian parsley
  • 2 cups chopped carrots into thirds
  • 1/2 lb green beans, trimmed and chopped into thirds
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 5 white mushroom caps, stems removed
  • 1.5 cups low fat milk
  • 2 cups low sodium chicken broth
  • 1/3 cup all purpose flour
  • 2 tbsp cornstarch, 1 tbsp cold water
  • 1 egg
  • 1 package phyllo dough
  • 3 tbsp melted butter
  • Salt, pepper, Adobe all purpose seasoning, red pepper flakes (optional)

I don’t know why but I was craving chicken pot pie on Monday night after working the entire day…weird, I know.  I just wanted comfort food…something mushy, gooshy, delicious and satisfying. Little did I know what I was getting myself into on a weeknight but hey, it turned out amazing so I’ll let myself slide.  You most likely don’t have a 4 month old screaming baby that interrupts your chopping carrots every 5 minutes…or maybe you do.  In all seriousness, I think the dish may have not been such an ordeal if my baby boy didn’t know that he should cry at the exact time my hands were covered in flower or particles of mushroom.  It’s like they sense you cooking and their internal baby instincts make them cry at the exact moment of you chopping up carrots and shredding chicken.  I think it took me 30 minutes just to shred the chicken.  Of course as his mother, I wash my hands and tend to him on command at every cry but he’s the cutest thing on earth so it’s okay in my book.

I was searching the web for chicken pot pie recipes that were “lighter” than the normal cream and pie crust but couldn’t find any with more than 3 star reviews.  I guess no one has perfected their chicken pot pie on the first 4 pages of Google where I was searching.  Most of the reviews said that the pot pies were bland or runny…ew.  That’s okay…I would for sure give this recipe at least 4.5 stars.  Not because I am biased…because it was really good.  My husband honestly didn’t care for it but his only “love” meal is chicken parm so I can’t really go by his judgement; however, my sister and friend said it was great.  I’ll stand by their review.  I even had the leftovers for dinner the next day and it tasted just as yummy.  It’s not a 1.2.3 quick meal so leave yourself some time to cook this.  All in all, it took me about 2 hours between prep and cook time but I think next time I would do the prep work before hand and have the right ingredients.  I threw this together with fresh mushrooms, fresh carrots and well…I sat and meticulously picked out the corn, green beans and peas from a frozen bag of assorted vegetables because I didn’t have any in the house.  DON’T DO THAT…what in the world was I thinking?  Obviously you will have fresh veggies readily available and not be the crazy lady picking minuscule sized corn out of a jumbo size assorted frozen veggie bag.  PS – don’t mind my grease streaked oven in the pictures I am going to post…not sure what that’s about.  Maybe I need a cleaning lady!

Note:  If your phyllo dough is frozen like mine was, take out of your freezer about 3-4 hours in advance and put in your refrigerator.

Step 1:  Cooking the chicken.

Preheat your oven to 375 degrees.  In a glass baking dish, coat 1 pack of thin chicken breasts (mine came with 3 thin chicken breasts- I use organic) on both sides with a little olive oil, salt, pepper. Chop up about a tablespoon of fresh thyme and 1 tbsp of sage leaves.  Sprinkle the fresh herbs on both sides of the chicken and pat down so everything is adhered to the chicken breasts.  If you prefer pan frying the chicken instead of cooking in the oven, by all means, go ahead.

Bake the chicken for 20-30 minutes until completely cooked.  Once the chicken is cooled a bit, shred the chicken with two forks and set aside.

Step 2:  Chopping your veggies and herbs

While your chicken is cooking, take 2 cups of baby carrots and chop each one into thirds.  Chop up 5 white button mushroom caps (stem removed) into small cube size pieces.  Chop 1/2 of 1 yellow onion into cube size pieces.  If using fresh green beans, chop each green bean into thirds.  Set aside 1 cup of frozen peas and 1 cup of frozen corn to thaw a bit.  Chop up 1/4 cup of Italian parsley and 1 tablespoon of fresh thyme.  Also mince 2 tablespoons of fresh garlic.

Step 3:  Heat a large skillet with 2 tablespoons of olive oil over medium heat.  Once hot, place your carrots in the pan (do not add any seasoning at this point).  The carrots take a while to soften.  Mix every few minutes until the carrots are softened, about 10-15 minutes.  Once you can pierce with a fork without much resistance, add your chopped onion and fresh chopped green beans in with the carrot.  Let these veggies hang out for a few minutes until they are somewhat softened.  Add in your mushroom and your minced garlic.  Mix for 1-2 minutes.

Step 4:  Liquids

In a measuring glass or bowl, pour 2 cups of low sodium chicken broth mixed with 1/3 cup of all purpose flour.  Dissolve the flour into the chicken broth by mixing with a spoon or whisk.

Taking your 1.5 cups of low fat milk, alternate pouring in the chicken broth mixture and the milk, mixing as you go along.  The sauce will begin to thicken over the veggies.

Take your 2 tablespoons of cornstarch mixed with cold water (mix this so that the corn starch is dissolved) and slowly pour into your pan.  Mix and cover the pan on low-medium heat for 10 minutes (stirring occasionally).  The sauce should be getting very thick.  If you don’t like this thick, omit the corn starch mixture.  I like mine not watery at all so I prefer to make it as thick as possible.  Here is where you season this baby up and I used A LOT of seasoning.  I kept tasting it and finding it way too bland.  Add in salt, pepper, Adobe All Purpose Seasoning to your liking (a good amount of it) and because I’m weird, I added in red pepper flakes to kick this up a notch.

At this point after you have seasoned and are happy with the flavor, gently stir in your shredded chicken, peas, corn, chopped parsley and fresh thyme.  Stir to incorporate.

I used ramekins for cooking individual pot pies but you could use a larger dish if you like.

Take the veggie and chicken mixture and spoon into your ramekins – I had 5 oval ramekins filled to the top.


Melt 3 tablespoons of butter in the microwave in a bowl.  In another bowl, crack and whisk 1 egg mixed with 1 tsp of water.

Next, open your phyllo dough package and cut the sheets in half.   Take a sheet of the dough and place over the ramekin.  Using a cooking brush, brush a light layer of butter over the top of the sheet.  Fold in the edges so that nothing is hanging over the sides.  Continue to put another layer of phyllo dough on top of the first, brushing with butter.  Fold in the edges.   Do this with a 3rd sheet of phyllo except do not brush the top of this one with butter.  Once you cover all ramekins with the 3 sheets of dough, use your brush to top each last sheet of phyllo on the tops of the ramekins with a light layer of egg wash.  This will ensure your pot pies comes out nice and crispy.

Last but not least, cut a small slit in your pot pies so steam can escape while in the oven.

Stick your pot pies in the oven for 30-35 minutes until golden brown (I put mine on a baking sheet in case anything oozed over while baking…which is did).  WARNING:  these were seriously so hot when I took them out of the oven – I suggest waiting a few minutes before trying to put any of this deliciousness into your mouth.

Bon Appetit!


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