This Lightened Up Chicken Pot Pie has all the flavor you want from chicken pot pie with minimal calories, no butter, no cream! It is quick, easy to make, and absolutely hearty and delicious.
Chicken Pot Pie is one of my children’s favorite meals, but I can’t get away with eating all that buttery crust, creamy filling, and veggie scarce pot pies like I used to. Since the New Year usually means more conscious eating, I thought it would be great to make a lightened up version of my family’s favorite meal. And this lighter chicken pot pie is not only insanely delicious, it is also super easy to make thanks to a few tricks. For example, I use the new Libby’s® Vegetable Pouches, they are so quick and easy, and I don’t even have to get out my can opener. Plus they mean a hearty, veggie filled pie I can feel good about my kids eating, as well as myself, For another, I skip the heavier pie crust, and instead use a filo dough just on top! You still get all the satisfaction with half the work.
One of my favorite parts of being a food blogger is I always get to find out about and try the latest and greatest in food innovation, and you guys, I have to say I am pretty excited about the new Libby’s® Vegetable Pouches. They are totally eazy peazy, and an all-new way to help families prepare dinner in a flash. They are an industry first. And they mean I can feed my family wholesome veggies without hassle, any time of year.
I am already imagining all the uses, like camping, quick meals before we head out the door for practices, and easy additions to our favorite soups and casseroles.
These pouches contain the same wholesome, farm-fresh veggies you can get in the Libby’s® cans, but they are packaged in microwavable pouches that are shelf stable (no refrigeration), and don’t require a can opener! Look for them at retailers nationwide, and come in these five varieties: Sweet Peas, Cut Green Beans, Sliced Carrots, Whole Kernel Sweet Corn and Mixed Vegetables. And another plus, the vegetables are all grown and packed in the United States. Find out more on the Libby’s® website, www.getbacktothetable.com, Twitter, Pinterest, or Facebook!
I decided to try them in this pot pie, so I did not utilize the one minute microwave time, instead I just drained the pouch and added it to my pot. It was simple and I was thrilled with the end results.
In addition to simple veggies, I picked up a rotisserie chicken, removed the skin, and diced the breasts up. I loved the added flavor the rotisserie chicken brought to the dish with the ease of just something already good to go. This is a semi-homemade meal at its best. And with the addition of some fresh herbs, it packs an awesome flavor punch that won’t leave you missing anything but calories.
Don’t let a busy weeknight keep you from having a nice meal. This Lightened Up Chicken Pot Pie only takes 10 minutes prep, and will be on your table in under an hour.
Just watch how truly easy this is to make:
Note* The pot pie thickens up really nicely as it cools a little, so just let it cool 5 minutes before serving, and it won’t be runny.
Lightened up chicken pot pie, with no cream, butter, or milk. This pot pie has all the flavor, and way fewer calories. It also has quick and easy ingredients, making it an excellent, mid week meal option!
- 1 Tbs olive oil (reduce if desired)
- 1 onion diced
- 2 tablespoons fresh oregano minced
- 1 tablespoon fresh sage minced
- 1 tsp chicken bullion
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 Libby’s® Vegetable Pouch- Mixed Vegetables
- 1 Libby’s® Vegetable Pouch- Sweet Peas
- 5 Tbs white whole wheat flour or all purpose
- 1 rotisserie chicken skin removed & breast meat chunked
- 20 oz chicken broth (low sodium)
- 6 sheets filo dough thawed
- 2 tsp additional olive oil
- Pre-heat oven to 350 degrees.
- In a large skillet, heat oil over medium-high heat, add diced onion
- Stir frequently until softened, about 5-7 minutes.
- While onions are cooking, stir in oregano, sage, chicken bullion, salt, and pepper.
- Open and drain Libby’s® Vegetable Pouch- Mixed Vegetables and Libby’s® Vegetable Pouch- Sweet Peas, and add to pan. Stir well.
- Add flour and stir to incorporate and cook about 60 seconds.
- Pour in chicken and chicken stock.
- Bring to a boil, then let simmer 2-3 minutes (this will help it thicken)
- Pour chicken and vegetable mixture into a large baking dish.
- Add olive oil to a small bowl. Working one sheet at a time, use a brush to "paint" olive oil on filo dough. After each layer is brushed with oil, add on top of baking dish to form a top crust. It can be tricky to work with, if it breaks, just add it anyway.
- Use a knife to poke 2-3 slits in the filo crust then bake for 25-30 minutes or until filo is golden browned.
- Garnish with additional chopped herbs if desired. Let cool 5 minutes so it will thicken.
Pin to your DINNER board on Pinterest: