Tender pieces of chicken, a rich sauce with lots of vegetables and a crispy topping? Yes, please! This makeover of chicken pot pie has a crispy, airy phyllo topping instead of a saturated, high-fat pie crust. So you enjoy the same satisfying crunch with much less fat and calories.
Try this recipe for a creative way to prepare food. It’s easy to cut a slice and take it with you on the go to reheat later in the day.
Active time: 30 minutes | Total time: 45 minutes
Chicken pot pie in a pan
Ingredients
- 1 1/4 lbs (567 g) boneless, skinless chicken breasts, cut into 1 inch (2.4 cm) pieces
- 3/4 teaspoon black pepper, divided
- 1 tbsp olive oil
- 1 medium leek, white and light green parts only, thinly sliced
- 2 medium carrots, peeled and diced into ½-inch cubes
- 2 stalks celery, diced into ½-inch cubes
- 1/2 tsp dried rosemary
- 3 tbsp all-purpose flour
- 2 1/2 cups (600 g) low-sodium chicken broth
- 3/4 cup (108 g) frozen peas
- 1/2 lemon, grated zest
- 1/2 tsp salt
- 6 sheets of puff pastry
Directions
Preheat the oven to 218°C (425°F). Heat the oil in a medium skillet over medium-high heat until hot. Season the chicken with 1/2 teaspoon black pepper and add it to the pan. Cook, undisturbed, until one side is golden brown, about 5 minutes. Remove from the pan, leaving the oil and drippings in the pan.
Reduce the heat to medium and add the leeks, carrots, celery and rosemary to the pan and sauté until softened, about 5 minutes. Meanwhile, place the flour in a small bowl and gradually stir in 1/2 cup of the broth until smooth.
Add the flour-broth mixture and remaining broth to the skillet with the vegetables and stir constantly until the mixture has thickened and begins to bubble, about 3 minutes. Return the chicken and any accumulated juices to the pan. Stir in peas, lemon zest, salt and pepper. Reduce heat to low and simmer gently for 5 minutes, until chicken is cooked through and reaches an internal temperature of 165°F.
While the filling is simmering, prepare the topping. Spray a sheet of puff pastry with olive oil spray and crumple it into a small mound. Place on a baking sheet and repeat with remaining phyllo sheets. Bake until mounds of dough are golden brown, about 5 minutes. Be careful not to burn them.
Place the phyllo mounds on top of the stuffing in the skillet and serve immediately.
Servings: 4 | Serving size: 1/4 of recipe (227 g)
Nutritional value (per serving): Calories: 345; Total fat: 9g; Saturated fat: 2g; Monounsaturated fat: 4 g; Polyunsaturated fat: 2 g; Cholesterol: 104 mg; Sodium: 580 mg; Carbohydrates: 28g; Fiber: 4g; Sugar: 5g; Protein: 38g
Originally published March 16, 2021; Updated February 2026
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