Healthier Chicken Pot Pie with Phyllo Crust is a light and flaky alternative to the classic dish. This lactose-free version is made with chicken, leeks, carrots, peas and aromatic herbs.

If you love the comfort of a classic chicken pot pie but want a healthier twist with no dairy involved but as much smoothness, this Chicken Pot Pie with Phyllo Crust recipe is for you! This gives a twist to the traditional pot pie, using phyllo dough instead of the usual buttery crust. The result is a light, flaky, crusted chicken, leek, carrots and peas-filled pot pie suitable for lactose intolerance and lower in fat.

Why Phyllo?

The fat content varies significantly among pie crust, puff pastry, and phyllo dough, primarily due to the ingredients and preparation methods used. Here’s a approximation:

comparing crusts fat

Using phyllo dough as a substitute for traditional pie crust or puff pastry significantly reduces the fat content, making it a healthier option for many recipes. Only a few know the disturbing amount of butter or fat used in crusts. One must be aware of how much butter goes into these crusts since they typically buy them pre-made. By switching to phyllo, you cut down on fat and calories without sacrificing texture. However, you will be in charge of the fat content, so buy yourself a cooking oil spray to cover the sheets lightly.

Chicken pot pie with phyllo

Debunking the Myth

Interestingly, I’ve often heard people mistakenly claim that phyllo dough is full of butter. This confusion likely arises from its association with rich, buttery pastries like baklava. However, phyllo itself is pretty lean. The amount of fat used is entirely up to you. Phyllo dough is made from flour, water, and sometimes a small amount of oil or vinegar, making it much leaner than pie crust or puff pastry.

Chicken pot pie with phyllo

A Nod to Tradition

Did you know that the Greeks invented the original pot pie, called “Artocreas“? They used phyllo dough for their crust. By using phyllo in our chicken pot pie, we pay homage to the dish’s origins and make a healthier choice.

Chicken Pot Pie in Phyllo Crust

Lactose Intolerant Friendly

Since phyllo is made from flour and water, it’s a fantastic option for lactose-intolerant people. Our creamy chicken filling is made without butter or milk, relying instead on a velouté in French, made of olive oil and stock to achieve a creamy texture. This makes our Chicken Pot Pie with Phyllo light and suitable for various dietary needs.

Chicken Pot Pie in Phyllo Crust
Chicken pot pie in phyllo

Other Savory Pies

Chicken Pot Pie in Phyllo Crust (Lactose-Free)

5 from 2 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people
Calories 336
Enjoy a lighter twist on a classic favourite with our Chicken Pot Pie in Phyllo Crust. This lactose-free version features a creamy chicken and vegetable filling wrapped in crispy, golden phyllo dough. It's perfect for a comforting yet healthier meal that everyone can enjoy!

Ingredients

  • 2 chicken breasts (cut into small cubes (can use leftover chicken as well))
  • 2 leeks (sliced thinly)
  • 2 carrots (diced)
  • 260 g Phyllo pastry (about 12 sheets) (frozen, take 30 minutes out before use)
  • 150 g frozen sweet peas
  • 150 ml chicken broth (or stock)
  • 50 g flour
  • 30 ml olive oil
  • 2 tsp tarragon or thyme
  • salt and pepper

Instructions 

  • Start by preparing your chicken and veggies into cubes and season with salt and pepper.
  • In a skillet cook the chicken cubes in olive oil at medium-high heat *if you don’t use already cooked chicken, if you do jump to step 4
    Chicken pot pie with phyllo
  • After 3-4 minutes, add the carrots and leeks to the skillet and cook another 3 minutes.
  • Add the tarragon (or thyme) and the frozen peas and cook another 2 minutes.
  • Add 30 ml of olive oil and flour to the mixture, mix and let it cook for 2 minutes more.
  • Add the broth and mix until it thickens.
  • While the mix cools down, add the sheets of phyllo (which you took out of the freezer 30 minutes to 1 hour prior) to a large piece of parchment paper.
  • Add the phyllo sheet overlapping so you can make a big rectangle to cover the pan; I use three sheets of phyllo (A4 size) and make a larger sheet with them, then lightly spray olive oil (or use a brush).
    Chicken pot pie with phyllo
  • Repeat the previous step until all the sheets are stacked. It should make about four or five layers of phyllo.
  • When the phyllo base is done, add it to an ovenproof recipient (30cm-12in) or skillet and gently lay the phyllo into it. Add the chicken filling, close it up so no holes are left on top and give it a last spray of oil and salt. Cover with parchment paper (Add a little weight to prevent the paper from touching the upper element.)
    Chicken pot pie with phyllo
  • Add the pot pie to the lower level in the oven at 180°C (350F) for 30 minutes.
    Chicken pot pie with phyllo
  • Let it cool for 5 minutes before transferring it to a cutting board and serving.
Author: Marie Breton
Calories: 336kcal
Course: Main Course
Cuisine: American, British, world
Keyword: chicken pot pie, lactose free, lighter, low-fat, phyllo crusted pie, savoury pie

Nutrition

Serving: 400g | Calories: 336kcal | Carbohydrates: 39g | Protein: 22g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 411mg | Potassium: 524mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4.134IU | Vitamin C: 16mg | Calcium: 49mg | Iron: 3mg
Nutrition Facts
Chicken Pot Pie in Phyllo Crust (Lactose-Free)
Serving Size
 
400 g
Amount per Serving
Calories
336
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
49
mg
16
%
Sodium
 
411
mg
18
%
Potassium
 
524
mg
15
%
Carbohydrates
 
39
g
13
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
22
g
44
%
Vitamin A
 
4.134
IU
0
%
Vitamin C
 
16
mg
19
%
Calcium
 
49
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

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4 Comments

  1. 5 stars
    This idea is genius! I’ve had phyllo dough in the freezer for months and I didn’t know what to do with it. I made your recipe and I’ve got to admit I prefer the phyllo crust to the pie crust. It was so good and flaky. I didn’t have a crumb or veggie left.

  2. 5 stars
    This was so delicious! I love how easy it was to make and all the yummy flavors in it. I can’t wait to make it again!!

5 from 2 votes

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