Chicken pot pie was a dinner my mom made frequently during my childhood. I always looked forward to the loud “pop” of opening the crescent roll package, and helping my mom roll the dough over the top of the casserole dish. And then the pot pie itself, warm and comforting, filled to the brim with chunks of potatoes, carrots, peas, pearl onions, mushrooms, and tender pieces of chicken breast. YUM!
I had a sudden craving for chicken pot pie recently, but decided to update my moms version to include fresh instead of canned or frozen vegetables, fillo dough instead of crescent rolls, and skim milk instead of whole milk or cream. The result was a slimmed down, but extremely hearty and comforting one pan classic that my entire house enjoyed. I will definitely be making this again!
chicken pot pie
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 cups diced red potato (about 1 pound)
- 2 cups diced onion
- 2 cups sliced mushrooms (about 8 ounces)
- 1 cup diced celery
- 1 cup diced carrot
- 6 1/2 tablespoons all-purpose flour
- 3 cups fat-free milk
- 1/2 cup fat-free, less-sodium chicken broth
- 2 cups chopped cooked chicken breast (about 12 ounces)
- 1 cup frozen green peas & handful of frozen corn
- 1 1/2 cups frozen small whole onions, blanched for 2 minutes (can do this with the carrots)
- 2 tbsp fresh lemon juice
- 1/4 cup chopped fresh parsley
- 2 teaspoons chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6 (14 x 9-inch) sheets frozen phyllo dough, thawed
- Cooking spray
Preheat oven to 375°. Melt butter in a large Dutch oven over medium-high heat; add oil. Add potatoes and next 5 ingredients (through carrot), and sauté for 5 minutes. Reduce heat to medium-low; sprinkle flour over vegetables. Cook for 5 minutes, stirring frequently. Stir in milk and broth. Increase heat to medium-high; bring to a boil. Reduce heat, and simmer 5 minutes or until thickened. Add chicken, peas, pearl onions, parsley, thyme salt, and pepper.
Spoon mixture into a 3-quart baking dish. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly spray with cooking spray. Repeat layers with cooking spray and remaining phyllo. Place phyllo layers loosely on top of mixture in dish. Place dish on a baking sheet. Bake at 375° for 30 minutes or until top is golden.