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Lighter Chicken Pot Pie

Lighter Chicken Pot Pie with Phyllo Dough

I made a chicken pot pie sometime in the last year and it was too sweet. I was on a mission to find one that was a little more savory and didn't break the calorie bank. Martha Stewart has done it! This version has no canned ingredients, and uses an easy unfold and pop on top phyllo dough from the freezer section. It's creamy, flavorful, and nothing short of tasty Southern comfort food.  

Believe it or not, it was surprisingly easy! The most time consuming part was prepping the vegetables. The sauce didn't require a roux, that took out some of the fat, and made it a pinch easier too. 

Lighter Chicken Pot Pie Recipe

6 boneless skinless chicken thighs (or 2 large chicken breast)
3 carrots, cut into 1/4" slices
1 medium onion, diced
1 10 ounce bag of frozen peas, thawed
1 sheet phyllo dough, thawed
2-1/2 cups unsweetened almond milk (or reduced fat milk)
1/4 cup flour 
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon dried thyme leaves
Salt and pepper

Preheat oven to 400 degrees. Lay out phyllo dough to thaw on the counter top at room temperature.

Salt and pepper the thighs. Cook thighs on a baking sheet for about 25 minutes, or until the internal temp reads 165 degrees. Shred chicken and set it aside.

While chicken is cooking, heat olive oil in a sauté pan, add carrots, onions and thyme, cook for about 8 minutes, until the vegetables are slightly soft, add salt and pepper. Add flour, stir and cook for one minute. Gradually add milk. Remove from heat, add chicken, peas, and lemon juice to the mixture.

Grease a square baking dish or pie pan, fill with mixture. Unfold phyllo dough and lay it on top of the pan. Use wet fingers to smooth out the folds if they crack. 

Bake for 25 minutes or until golden and puffy.

This recipe was adapted, with a few minor changes. The original recipe can be found here: Martha Stewart



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