Chicken Pot Pie Recipe

It’s January and time to start eating healthier.  Doesn’t everyone have that as one of their New Year’s resolutions?  I know I always start out the year with the best of intentions, wanting to eat healthier, get in shape . . . . .  you know the drill. In an effort to help you to do just that this month we are taking some family favorites and trying to make them healthier.

This is a tasty recipe that is easy and hearty and in place of the crust typically used in a pot pie recipe the Phyllo dough adds just the right amount of  yummy goodness without a lot of calories.


2 cups chicken broth
2 cups frozen vegetables
1 1/2 cups cooked chicken cut into chunks
1/4 teaspoon minced garlic
1/4 teaspoon black pepper
1/4 teaspoon poultry seasoning
12 sheets Phyllo dough
1 egg, beaten
1/4 cup water
4 teaspoons cornstarch

Preheat oven to 350.

Boil to chicken breasts in just enough water to cover them. Remove from pan and let cool for a few minutes and then cut into small pieces. Combine chicken broth, frozen vegetables and spices in a sauce pot. Bring to a boil, add chicken and reduce heat, simmer for 10-15 minutes.

In a bowl combine cornstarch and water. Slowly add to the chicken mixture in the sauce pot. Bring back to a boil, stirring occasionally as the mixture thickens. Remove from heat.

Spray an 8 x 8 casserole dish with cooking spray. Pour the chicken mixture into the pan. Place 12 sheets of Phyllo dough over the chicken mixture. Fold the edges over to form a ridge or edge around the dish. Brush the beaten egg over the dough.

Place in the oven and bake for 30 minutes or until golden brown. Remove from oven and let this cool slightly before serving. Makes 6 servings.

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