Tender chunks of chicken, a rich sauce with lots of vegetables, and a crispy topping? Yes, please! This retooling of chicken pot pie has a crunchy, light-as-air phyllo topping instead of a saturated fat-heavy pie crust. So, you’ll enjoy the same satisfying crunch with lots less fat and calories.
Try this recipe as a creative meal prep option. It’s easy to cut a slice and take it on-the-go to heat up later in the day.
Active Time: 30 minutes | Total Time: 45 minutes
One-Pan Chicken Pot Pie
Ingredients
- 1 1/4 lbs (567g) boneless, skinless chicken breasts, cut into 1-inch (2.4cm) chunks
- 3/4 tsp 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 (600g) low-sodium chicken broth
- 3/4 cup (108g) frozen peas
- 1/2 lemon, zested
- 1/2 tsp salt
- 6 sheets phyllo dough
Directions
Preheat the oven to 425°F (218°C). Heat the oil over medium-high heat in a medium saute pan until hot. Season the chicken with 1/2 tsp black pepper and add to the pan. Cook, undisturbed, until golden brown on one side, about 5 minutes. Remove from the pan, leaving oil and drippings in the pan.
Reduce heat to medium and add the leeks, carrots, celery and rosemary to the pan and saute until tender, about 5 minutes. Meanwhile, put the flour in a small bowl and gradually whisk 1/2 cup broth into the bowl until smooth.
Add the flour-broth mixture and the remaining broth to the saute pan with the vegetables, and stir constantly until the mixture is thickened and bubbly, about 3 minutes. Return the chicken and any accumulated juices to the pan. Stir in the peas, lemon zest, salt and pepper. Reduce heat to low and simmer gently for 5 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
While the filling simmers, make the topping. Mist a sheet of phyllo dough with olive oil spray and crumple it to make a small mound. Put it on a baking sheet and repeat with the remaining phyllo sheets. Bake until the dough mounds are golden brown, about 5 minutes. Watch carefully to make sure they don’t burn.
Put the phyllo mounds on top of the filling in the saute pan and serve immediately.
Serves: 4 | Serving Size: 1/4 of the recipe (227g)
Nutrition (per serving): Calories: 345; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 2g; Cholesterol: 104mg; Sodium: 580mg; Carbohydrate: 28g; Dietary Fiber: 4g; Sugar: 5g; Protein: 38g
Originally published March 16, 2021; Updated February 2026
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