Lighter Chicken Potpie Recipe

Name: Lighter Chicken Potpie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 BONE-IN, SKIN-ON CHICKEN BREAST HALVES (12 TO 14 OUNCES EACH); COARSE SALT AND GROUND PEPPER; 3 TABLESPOONS OLIVE OIL; 4 CARROTS, SLICES 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

Servings: persons

2 BONE-IN, SKIN-ON CHICKEN BREAST HALVES (12 TO 14 OUNCES EACH)
COARSE SALT AND GROUND PEPPER
3 TABLESPOONS OLIVE OIL
4 CARROTS, SLICES 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. 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, 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, 20TO 25 MINUTES. LET POTPIE COOL 15 MINUTES BEFORE SERVING

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 BONE-IN, SKIN-ON CHICKEN BREAST HALVES (12 TO 14 OUNCES EACH), COARSE SALT AND GROUND PEPPER, 3 TABLESPOONS OLIVE OIL, 4 CARROTS, SLICES 1/4 INCH THICK, and more.

Yes, Lighter Chicken Potpie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lighter Chicken Potpie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions