Skinny Down Home Chicken Pot Pie

Prep Time
Cook Time
1h 20m
Ready In

"This is my sister Jackie's fav cookbook "cook yourself thin" and this is a great pot pie made with phyllo dough"

Original recipe yields 6 servings


  • Serving Size: 1 (469.9 g)
  • Calories 419.7
  • Total Fat - 15 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 116.6 mg
  • Sodium - 752.3 mg
  • Total Carbohydrate - 43 g
  • Dietary Fiber - 7.3 g
  • Sugars - 11.7 g
  • Protein - 28.5 g
  • Calcium - 110.1 mg
  • Iron - 3 mg
  • Vitamin C - 57.3 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees.

Step 2

Thaw phyllo dough in frig overnight.

Step 3

In 6 quart stock pot heat olive oil. Add flour brown for about 3 minutes add onion garlic and leek. Add carrot celery potato and turnips. Add chicken and herbs, stirring constantly so everything is covered but doesnt burn.

Step 4

Add chicken stock and stir like crazy. Bring to a boil stirring constantly

Step 5

Turn down to a simmer, cover and simmer for 7 minutes until it becomes thick and chicken is done. Remove from heat.

Step 6

Brush the 6 sheets of phyllo with butter stacking one on another.

Step 7

Remove the bay leaf and thyme from gravy.

Step 8

Pour into a 9 x9 cake pan.

Step 9

Top with dough. Press down firmly with your hands.

Step 10

Place pan on baking sheet.

Step 11

Bake for 30 minutes. Turning tray around half way through the baking process.

Step 12

Remove and allow to cool for 10 minutes.

Step 13

Slice into 6 squares. Serve.

Tips & Variations

No special items needed.


1 Reviews


This was a really good alternative to my usual full fat chicken pot pie version. The filling was delicious and the phyllo topping was so good! Thank you!


review by:
(26 Mar 2022)