Imagine bite‑size chicken, a velvety garden‑filled sauce, and a cloud‑light phyllo crown. This twist on the classic pot pie delivers that satisfying crunch without the heavy crust, keeping calories and fat in check.
It works beautifully as a make‑ahead lunch or a dinner that practically assembles itself. Slice, pack, and reheat whenever you need a comforting, protein‑rich meal.
Active Time: 30 minutes | Total Time: 45 minutes
One‑Pan Chicken Pot Pie
Ingredients
- 1.25 lb (≈ 570 g) boneless, skinless chicken breast, cubed to 1‑inch pieces
- ¾ tsp black pepper, divided
- 1 Tbsp olive oil
- 1 medium leek (white & light‑green parts only), thinly sliced
- 2 medium carrots, peeled and diced ½‑inch
- 2 stalks celery, diced ½‑inch
- ½ tsp dried rosemary
- 3 Tbsp all‑purpose flour
- 2½ cups low‑sodium chicken broth
- ¾ cup frozen peas
- ½ lemon, zested
- ½ tsp salt
- 6 sheets phyllo dough
Directions
Preheat your oven to 425 °F (218 °C). Warm the olive oil in a medium sauté pan over medium‑high heat. Sprinkle half of the pepper on the chicken cubes and sear them undisturbed for about five minutes, until a golden crust forms. Remove the chicken, leaving the oil and browned bits behind.
Lower the heat to medium and add the sliced leek, carrots, celery, and rosemary. Cook, stirring occasionally, until the vegetables soften—roughly five minutes. While they’re sautéing, whisk the flour with ½ cup of the broth in a small bowl until smooth.
Stir the flour mixture back into the pan, then pour in the remaining broth. Keep the sauce moving for three minutes until it thickens and bubbles. Return the chicken, any juices, peas, lemon zest, salt, and the rest of the pepper to the pan. Simmer on low for five minutes, ensuring the chicken reaches 165 °F.
Meanwhile, line a baking sheet with parchment. Lightly spray each phyllo sheet with oil and gently fold or crumple them into small mounds. Bake the phyllo mounds side‑by‑side for about five minutes, watching closely so they turn a deep golden without burning.
Scatter the crisp phyllo bites over the bubbling filling, serve straight from the pan, and enjoy the contrast of silky sauce and airy topping.
Servings: 4 (≈ 227 g per serving)
Nutrition per serving: 345 kcal | 9 g fat (2 g saturated) | 28 g carbs | 4 g fiber | 38 g protein | 580 mg sodium