Easy Low-Fat Chicken Pot Pie
(Images forthcoming–something got fouled up in the transition)
Chicken pot pie is one of my favorite foods. All that creamy, comforting goodness. Of course, in my opinion the pastry is the best part, so this recipe doesn’t satisfy that particular craving. But it’s a darn good low fat substitute. It’s healthy and light. The phyllo dough is a good low cal alternative to heavy pastry.
- 1 can cream of chicken soup (98% FF)1 medium onion, diced
1 cup celery, diced
- ½ cup carrots, diced
- 1 tsp minced garlic
- 1 can low sodium Le Soeur Very Early Young Peas (English peas), drained
- any other desired vegetables (ex. broccoli, mushrooms, green beans)–step away from the Veg-all!
- 2-3 boneless, skinless chicken breasts, diced
- Phyllo Dough
- Sea salt (to taste)
- Fresh ground pepper (to taste)
- ¼ to ½ tsp. paprika
- Preheat oven to 350 degrees.
- Heat 2-3 tsp. extra virgin olive oil on medium high heat.
- Sautee chicken until no longer pink.
- Add garlic, onion, celery, and carrots, and sautee until transluscent
- Add peas (and other vegetables, if any).
- Pour sautéed mixture into a large mixing bowl.
- Fold in the cream of chicken soup, sea salt, pepper, and paprika
- Pour filling mixture into a casserole dish.
- Top with phyllo dough, one sheet at a time, spraying each sheet with cooking spray before applying the next.
- Bake at 350 degrees for 30 minutes.
Cook’s notes: The filling can easily be frozen. Simply line a casserole dish with foil (several layers), add filling, close up the foil. Freeze in the casserole dish, then remove foil packet in stackable shape. When ready to prepare, return foil packet to casserole dish and allow to thaw. Then proceed from step 9 above.