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–+ servings

Chicken Pot Pie

A healthier version of traditional Chicken Pot Pie, made with vegetables, non-dairy milk and topped with a flaky phyllo crust.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Dish
Cuisine American
Servings 12 servings
Calories 302 kcal

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 1 tsp pepper 1/2 tsp on chicken and 1/2 tsp in vegetable mix
  • ½ tsp salt
  • 1 tsp paprika
  • 1 tsp oregano
  • 1 tsp garlic powder 1/2 tsp on chicken and 1/2 tsp in vegetable mix
  • 1 tsp onion powder 1/2 tsp on chicken and 1/2 tsp in vegetable mix
  • 1 tsp poultry seasoning
  • 3 carrots peeled
  • 3 stalks celery
  • 1 medium onion
  • 2 sweet potatoes
  • ½ acorn squash peeled
  • 7 small new potatoes
  • ¼ cup flour
  • 2 cups chicken broth
  • ½ cup almond milk unsweetened
  • 1 package phyllo dough
  • ¾ cup olive oil

Instructions
 

  • Place chicken breasts on a baking sheet, rub with olive oil and sprinkle with pepper, salt, oregano, paprika, garlic powder and onion powder.
  • Roast in a 350 degree oven for 30 minutes or until internal temperature reaches 165 degrees.
  • Remove from oven and set aside until cool enough to handle, then shred using two forks or meat claws.
  • While the chicken is roasting, begin chopping vegetables into bite-size pieces.
  • Add 2 tablespoons of olive oil to a large skillet and heat on medium heat.
  • Add in chopped vegetables and cook until they begin to soften, about 10 minutes.
  • Stir in flour and mix thoroughly.
  • Slowly add in chicken broth and bring to boil.
  • Cook until thickened, about 5 minutes.
  • Stir in almond milk and shredded chicken.
  • Unroll the phyllo sheets and lay them flat on a dry surface. Cover with plastic wrap and a damp towel. It’s important to place plastic wrap between the phyllo and damp towel, otherwise the towel will moisten the sheets and they will stick together.
  • You can assemble your pie in a large baking pan or in individual oven-proof bowls.
  • With a soft-bristle pastry brush, prepare the pan or bowls by brushing a light coating of olive oil on the bottom and sides.
  • Working quickly, remove one sheet of phyllo (covering up the rest) and lay it in the bottom of the pan, with phyllo overlapping the side of the pan.
  • Lightly brush with olive oil.
  • Repeat until you have used 8 sheets of phyllo,lightly brushing each layer with olive oil. The dough overlapping the sides will eventually become the top of the pot pie.
  • Pour the chicken and vegetable mixture into the pan with the phyllo base.
  • Proceed by using the overlapped pieces of phyllo on top of the filling, and continue to layer new pieces of phyllo to cover the top. Make sure to brush olive oil between each sheet of the top layer, too.
  • Tuck edges of phyllo dough down around the edge of the pan.
  • Brush olive oil on top sheet and with a sharp knife score the dough, diagonally and horizontally. This will allow steam to escape and prevent the phyllo dough from raising in one piece.
  • Bake in a preheated 375 degree oven for 30 -40 minutes or until top is golden. Enjoy!

Nutrition

Calories: 302kcalCarbohydrates: 33gProtein: 8gFat: 16gSaturated Fat: 2gCholesterol: 12mgSodium: 425mgPotassium: 515mgFiber: 3gSugar: 3gVitamin A: 8066IUVitamin C: 14mgCalcium: 50mgIron: 2mg
Keyword Acorn Squash, Almond milk, Carrots, Chicken Pot Pie, Extra Virgin Olive Oil, Healthy Chicken Pot Pie, Phyllo, Potato, Squash, sweet potatoes
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