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!
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Main Dish
Cuisine: American
Keyword: chicken pot pie, healthy
Servings: 6
Calories: 1216kcal
Author: Rachael
Ingredients
1Tbsolive oilreduce if desired
1onion diced
2tablespoonsfresh oregano minced
1tablespoonfresh sage minced
1tspchicken bullion
1/2tspsalt
1/2tsppepper
1Libby’s® Vegetable Pouch- Mixed Vegetables
1Libby’s® Vegetable Pouch- Sweet Peas
5Tbswhite whole wheat flour or all purpose
1rotisserie chicken skin removed & breast meat chunked
20ozchicken brothlow sodium
6sheets filo dough thawed
2tspadditional olive oil
Instructions
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. I used a glass Pyrex 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.