Not Your Mama’s Chicken Pot Pie

Here’s an updated version of chicken pot pie. Packed with veggies and light on gravy makes it a healthier version. I replace the pie crust with phyllo sheets further reducing the calories. All the colors make it a delightful dish to serve family and friends earning you a few awws and ahhs.


Add minced garlic and shallot to butter in a skillet cooking until fragrant. Add some shredded carrots and cook about 2 minutes.


Add mushrooms, corn, and diced cooked chicken breast to the skillet. Cook another 2 minutes.

Toss in some shredded zucchini and cook another 2 minutes.


Pour in a little wine and some chicken broth. Cook until almost evaporated. Add some heavy cream and fresh chives mixing the flavors together.


Take off heat. Unfold phyllo sheets. Using 3 to 4 sheets per serving add mixture to center of the sheet. You can sprinkle with shredded parmesan cheese at this point if you like. Brush melted butter along the sides to help seal the seams.


Fold the sides around the mixture wrapping the sheets burrito style. Brush melted butter on top of the pie.


Place in a lightly greased pan or cooking sheet. Bake in a 350° oven until a nice golden brown, about 15 to 20 minutes. Serve immediately. – Ella


Chicken Pot Pie

  • Servings: 4
  • Difficulty: easy
  • Print


2 cups chicken, cooked and diced
2 tablespoons butter
2 – 3 cloves garlic, minced
1 medium shallot, minced
1/4 cup carrots, shredded
1/2 cup thinly sliced shiitake mushroom caps
1/2 cup corn, fresh or frozen
1/4 cup zucchini, shredded
2 tablespoons dry white wine
1/4 cup reduced-sodium chicken broth
2 tablespoons heavy cream
2 tablespoons minced fresh chives
Melted butter


Melt butter in skillet. Add garlic and shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add carrots; cook, stirring occasionally, until tender, about 2 minutes. Add mushrooms, corn, and chicken; cook another 2 minutes. Add zucchini and cook for 2 minutes. Pour in wine; simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives; return to a simmer. Remove from heat. Unfold phyllo sheets. Using 3 -4 sheets place chicken mixture in center of the sheet. Brush melted butter around the outside seams. Fold the sheet sides over, wrapping the mixture. Place seam side down in a lightly greased rimmed cooking sheet. Brush the tops with more melted butter. Bake at 350° for 15 – 20 minutes, or until golden brown. Serve immediately.


Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

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