New This Month

Lighter Chicken Potpie


A handful of tweaks turn this comfort food into a smarter choice: white-meat chicken (not dark), extra veggies, low-fat milk in the filling, and a lighter crust. Brushing the phyllo with just a small amount of oil instead of butter makes it just as tasty.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: José Manuel Picayo Rivera

Source: Everyday Food, October 2007


  • 2 bone-in, skin-on chicken breast halves (12 to 14 ounces each)
  • Coarse salt and ground pepper
  • 3 tablespoons olive oil
  • 4 carrots, sliced 1/4 inch thick
  • 1 medium onion, finely chopped
  • 1/4 teaspoon dried thyme leaves
  • 1/4 cup all-purpose flour
  • 2 1/2 cups low-fat (1%) milk
  • 1 package (10 ounces) frozen peas, thawed
  • 2 tablespoons fresh lemon juice
  • 6 phyllo sheets (each 12 by 17 inches), thawed


  1. Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.

  2. While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.

  3. Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.

  4. Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.

Reviews Add a comment

  • sugarhigh327
    29 JUL, 2017
  • dana_vanhove
    11 DEC, 2016
    I've made this many times--love it! My tip is to use spray oil or spray butter instead of brushing oil on. Faster, easier!
  • segnesa99
    20 JUN, 2016
    Somebody read this! Every time I scroll down to read the recipe, the video follows and covers up the text. There must be some way to kill the video!
  • cbweller57
    17 AUG, 2015
    It would be helpful to have calories listed for items classified as "skinny" for those of us mindful and counting.
  • mpamela
    2 MAR, 2015
    The ingredents listed in the recipe and the video are different!
  • chipperbruce
    13 JAN, 2014
    Made it for supper tonight - EXCELLENT!!! And easy!! Going to make single servings of this on the weekend! Perfect for winter weather!
  • MS11965725
    25 OCT, 2013
    Great pot pie, with peas halved, diced potatoes and seasonings added! But. . .phyllo is loaded with butter; doesn't this defeat the purpose of this being a light recipe?!?
  • cuisine123
    2 APR, 2013
    This recipe is interesting because of the low fat bechamel sauce, made with olive oil instead of butter. I personally think that 10 oz. (300 g) of peas is way to much... I reduced this by half and added small potato cubes. I added more flavor with 1 garlic clove and the juice from the chicken... Bon appétit!
  • Cookingcutie
    23 AUG, 2012
    This was pretty good, but a little bland. I used skim milk and a mix of veggies (peas, a little corn, and green beans) and one sheet less phyllo. I used nonstick spray on the phyllo and cut down on the oil to save calories, and added more salt, pepper, & thyme to the roux. The portion sizes are quite generous and filling, and my portions came out to about 330 calories per serving. I'd make this again, but perhaps try more herbs or hot sauce in the roux.
  • abby22
    29 SEP, 2011
    This recipe is really good. I have tweaked it by seasoning the chicken with oregano and parsley and grilling the chicken breasts. Then I don't put as many peas in as the recipe calls for. When I cooked it for a church dinner everyone loved it and the dish was gone before I could even get some to eat.