Chicken Pot Pie

Even if you aren't a pastry-maker, you can make this homey pot pie recipe thanks to frozen phyllo dough. Once you spoon into the golden flaky crust, you'll find a creamy chicken filling complete with potatoes, carrots, and green beans.

Chicken Pot Pie
Servings: 6 Prep 20 mins Cook 22 mins Bake 350°F 35 mins to 40 mins


  • 4 teaspoons olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 cup chopped onion
  • 3/4 cup chopped celery
  • 2 cloves garlic, finely chopped
  • 1/3 cup all-purpose flour
  • 1 can (14-1/2 ounces) fat-free chicken broth
  • 1 1/2 cups low-fat (1%) milk
  • 2 red skinned potatoes, cut into 1/2-inch pieces
  • 1 1/2 cups baby carrots, quartered
  • 1/2 pound green beans, chopped
  • 2 tablespoons chopped parsley
  • 1 teaspoon rubbed sage
  • 4 sheets frozen phyllo dough, thawed
  • 1/4 cup grated Parmesan cheese

Make It

1. Heat oven to 350 degrees F. Coat a 3-quart baking dish with nonstick cooking spray.

2. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook 8 minutes, turning halfway through cooking time. Transfer to a plate.

3. Add remaining oil, onion and celery; cook 3 minutes. Stir in garlic and flour and cook, stirring constantly, 1 minute. Gradually stir in broth and milk. Cook, stirring, until mixture comes to a boil.

4. Add potatoes, carrots, green beans, remaining salt and pepper. Cover; cook on medium-low, stirring occasionally, 10 minutes. Stir in chicken, parsley and sage. Spoon into prepared baking dish.

5. Unroll phyllo. Place 1 sheet on top of chicken mixture; lightly coat with cooking spray. Sprinkle with 1 tablespoon of the cheese. Repeat layering. Tuck edges of phyllo inside rim of baking dish.

6. Place baking dish on a baking sheet; bake at 350 degrees F for 35 to 40 minutes or until filling is bubbly. Let stand 10 minutes.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 341, Fat, total (g): 8, chol. (mg): 75, sat. fat (g): 2, carb. (g): 32, fiber (g): 3, pro. (g): 35, sodium (mg): 711, Percent Daily Values are based on a 2,000 calorie diet.