Chicken Pot Pie with Filo Pastry: Light, Crispy & Comforting

Introduction

Did you know that the average traditional chicken pot pie contains over 800 calories per serving, with nearly 60% coming from the heavy butter crust alone? What if you could enjoy this classic comfort food with all its creamy, savory goodness while cutting those numbers nearly in half? That’s exactly what you’ll achieve with chicken pot pie filo pastry a brilliantly simple swap that transforms this hearty dish into something lighter yet equally satisfying. The paper-thin layers of filo create a delicate, crispy top that shatters beautifully with each bite while allowing the rich filling to shine as the star of the show.

Ingredients List

Chicken pot pie filo pastry

For the filling:

• 1 lb boneless, skinless chicken breast, diced into 1-inch cubes
• 2 tablespoons olive oil (divided)
• 1 medium onion, finely diced
• 2 medium carrots, diced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
• 1 cup frozen peas
• 3 tablespoons all-purpose flour (or whole wheat for added nutrition)
• 2 cups low-sodium chicken broth
• ½ cup reduced-fat milk
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

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For the filo topping:

• 8-10 sheets filo dough, thawed
• 2-3 tablespoons olive oil or olive oil cooking spray
• Optional: 1 teaspoon of dried herbs like thyme or rosemary
• Optional: 1 tablespoon grated Parmesan cheese

Substitution options:

• Swap chicken for turkey or white beans for a vegetarian version
• Use plant-based milk instead of dairy
• Try sweet potatoes instead of regular potatoes for added nutrition

Timing

Preparation time: 25 minutes
Cooking time: 40 minutes
Total time: 65 minutes (approximately 30% faster than traditional pot pie recipes that require homemade pastry dough)

Step-by-Step Instructions

Step 1: Prepare Your Ingredients

Preheat your oven to 375°F (190°C). Ensuring all ingredients are prepped before cooking will make the process smoother. Dice your vegetables uniformly for even cooking, and cut chicken into equal-sized pieces to ensure they cook at the same rate.

Step 2: Cook the Chicken

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then add to the hot skillet. Cook for about 5-6 minutes until golden and just cooked through. Remove chicken and set aside. This quick sear locks in moisture while developing flavor.

Step 3: Sauté the Vegetables

In the same skillet, add the remaining tablespoon of oil. Add onions, carrots, and celery, cooking for 5-7 minutes until they begin to soften. Add garlic and thyme, and cook for another minute until fragrant. The fond (browned bits) from the chicken adds depth to your vegetables.

Step 4: Create the Sauce

Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. Gradually add the chicken broth, stirring continuously to prevent lumps. Add milk and bring to a gentle simmer until the sauce thickens enough to coat the back of a spoon (about 3-4 minutes).

Step 5: Combine the Filling

Return the chicken to the skillet, add frozen peas and parsley, then stir to combine. Simmer for another 2-3 minutes to warm everything through. Taste and adjust seasoning as needed. The filling should be creamy but not too runny – it will continue to thicken as it bakes.

Step 6: Prepare the Filo Topping

Lay out one sheet of filo dough on a clean surface and lightly brush with olive oil or spray with cooking spray. Place another sheet on top and repeat. Continue until you’ve used all sheets. Working quickly prevents the delicate dough from drying out.

Step 7: Assemble and Bake

Transfer the filling to a 9-inch pie dish or 2-quart baking dish. Gently place the layered filo on top, folding or scrunching slightly for texture. Tuck in any overhanging edges or leave them for a rustic look. Lightly brush the top with a final coat of olive oil and sprinkle with herbs or Parmesan if using.

Bake for 25-30 minutes until the filo is golden brown and crisp and the filling is bubbling. Let stand for 5 minutes before serving to allow the filling to set slightly.

Nutritional Information

Per serving (based on 6 servings):

• Calories: 320 (compared to 800+ for traditional pot pie)
• Protein: 24g
• Carbohydrates: 28g
• Fat: 13g (only 3g saturated)
• Fiber: 3g
• Sodium: 410mg
• Vitamin A: 80% daily value (from carrots)

Healthier Alternatives for the Recipe

The filo chicken pot pie, light pot pie recipe, healthy chicken pie, crispy filo dinner, comfort food lightened already cuts calories significantly, but you can make it even healthier by:

1. Using whole grain filo dough if available for added fiber
2. Swapping half the chicken for chickpeas or white beans for plant-based protein
3. Adding more vegetables like mushrooms, spinach, or bell peppers
4. Using cornstarch instead of flour to make it gluten-free
5. Incorporating nutritional yeast for a dairy-free cheesy flavor

Serving Suggestions

1. Pair with a simple arugula salad dressed with lemon juice and olive oil to balance the richness
2. Add a side of roasted Brussels sprouts or green beans for extra vegetables
3. Serve smaller portions as elegant appetizers in ramekins for dinner parties
4. Complement with a glass of chilled Pinot Grigio or Sauvignon Blanc if enjoying as a dinner party main

Common Mistakes to Avoid

1. Overworking the filo dough – handle it gently to maintain its delicate texture
2. Undercooking the vegetables – they should be tender before baking
3. Making the filling too runny – it should be thick enough to hold its shape when served
4. Forgetting to thaw the filo properly – follow package instructions (usually overnight in refrigerator)
5. Skipping the resting time after baking – this crucial step allows the filling to set

Storing Tips for the Recipe

This lighter chicken pot pie keeps beautifully for up to 3 days in the refrigerator. Store in an airtight container, but be aware that the filo will lose some crispness over time. To reheat, cover with foil and warm in a 325°F oven for 15-20 minutes.

For make-ahead convenience, prepare the filling up to 2 days in advance, then assemble with fresh filo just before baking. You can also freeze the unbaked pie (without the filo) for up to 3 months – simply thaw overnight in the refrigerator, add fresh filo topping, and bake as directed.

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Conclusion

This chicken pot pie filo pastry recipe proves that comfort food doesn’t have to be heavy or laden with calories. By making one smart swap – replacing traditional pastry with light, crispy filo – you transform a dish typically reserved for indulgence into one you can enjoy more regularly without compromise. The contrasting textures of the shatteringly crisp topping and creamy, savory filling create a sensory experience that might even surpass the original.

Why not make this recipe your own by experimenting with seasonal vegetables or different herbs? Share your creations on social media with #FiloPotPieRemix – I’d love to see your variations and hear how this lighter version compares to your family’s traditional recipe!

FAQs

Can I make this chicken pot pie completely in advance?
You can make the filling up to 2 days ahead, but it’s best to add the filo topping just before baking to ensure maximum crispness.

Is filo pastry the same as phyllo dough?
Yes, they’re the same product – filo and phyllo are just different spellings of the same Greek word meaning “leaf.”

How do I keep filo dough from drying out while working with it?
Keep unused sheets covered with a slightly damp kitchen towel while you work, and work relatively quickly.

Can I use puff pastry instead of filo?
Yes, though it will be higher in calories and fat. Use a single sheet of puff pastry instead of multiple layers of filo.

Is this recipe suitable for freezing?
The filling freezes beautifully, but add fresh filo when ready to bake for the best texture and results.