Forktionary

Skinny Down Home Chicken Pot Pie Recipe

Craving comfort food without the guilt? This Skinny Down Home Chicken Pot Pie, inspired by Jackie's favorite "Cook Yourself Thin" cookbook, delivers all the deliciousness of a classic pot pie with a lighter, healthier twist! We're using flaky phyllo dough for a satisfying crust, and fresh vegetables for a vibrant flavor explosion. Get ready for a heartwarming meal that's surprisingly easy to make!

Prep Time 30 mins
Cook Time 80 mins
Calories 350.8 kcal
Protein 39g
Rating 5.0 (1 Reviews)
Skinny Down Home Chicken Pot Pie 28

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Skinny Down Home Chicken Pot Pie

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Skinny Down Home Chicken Pot Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Skinny Down Home Chicken Pot Pie

  1. Preheat oven to 350°F (175°C).
  2. Thaw phyllo dough in the refrigerator overnight.
  3. Heat 1 tablespoon olive oil in a 6-quart stockpot over medium heat.
  4. Add 1/2 cup chopped onion, 2 cloves minced garlic, and 1/2 cup sliced leeks. Cook until softened, about 3 minutes.
  5. Add 1 cup chopped carrots, 1 cup chopped celery, 2 cups cubed potatoes, and 1 cup cubed turnips. Cook for 5 minutes, stirring occasionally.
  6. Add 2 cups cooked chicken, 1 teaspoon dried thyme, and 1 bay leaf.
  7. Stir in 4 cups chicken stock, ensuring all ingredients are coated.
  8. Bring to a boil, stirring constantly. Reduce heat to a simmer.
  9. Cover and simmer for 10-12 minutes, or until vegetables are tender and the sauce has thickened.
  10. Remove from heat and remove the bay leaf.
  11. Brush 6 sheets of phyllo dough with melted butter, stacking them on top of each other.
  12. Pour the chicken mixture into a 9x9 inch baking pan.
  13. Top with the phyllo dough, pressing down gently to adhere to the filling.
  14. Place the baking pan on a baking sheet (to catch any spills).
  15. Bake for 30-35 minutes, rotating halfway through, until the crust is golden brown and crispy.
  16. Let cool for 10 minutes before cutting into 6 squares.
  17. Serve and enjoy!

Nutrition Information (Approximate per serving)

Sodium

31 g

Sugar

22g

Fat

16g

Carbs

12g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Poultry Chicken Recipes The Americas American Southern Healthy Fall Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Savory Pies Main Dish Poultry Chicken One Dish Meal Meat 4 Hours Or Less