Description
A healthier take on chicken pot pie, quick to prepare with phyllo crust, packed with flavor and texture without the heaviness.
Ingredients
- 2 cups shredded rotisserie chicken
- 1 cup frozen mixed veggies (peas and carrots)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup low-fat milk (or almond milk)
- 1 tablespoon flour
- 1 cup chicken broth
- 5-6 sheets of phyllo dough
- Olive oil spray
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, sauté onions and garlic until translucent.
- Add the frozen veggies and shredded chicken, stirring to combine.
- In a bowl, whisk together low-fat milk, flour, and chicken broth, then add to the skillet, mixing well.
- Transfer the mixture to a baking dish.
- Layer phyllo sheets on top, spraying each layer lightly with olive oil.
- Bake in the preheated oven until bubbly and the top is golden brown, about 25-30 minutes.
Notes
For variations, try turkey instead of chicken, or add different veggies like bell peppers and broccoli. This pot pie is forgiving and can be adjusted to your tastes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American