Lighter Chicken Pot Pie with Phyllo Dough {Dairy Free}

Lighter Chicken Pot Pie with Phyllo Dough {Dairy Free} could be just the dairy free recipe you've been looking for. One portion of this dish contains roughly 71g of protein, 44g of fat, and a total of 880 calories. This recipe serves 4 and costs $3.18 per serving. 12439 people found this recipe to be flavorful and satisfying. It works well as a pretty expensive main course. Head to the store and pick up carrots, garlic, parsnip, and a few other things to make it today. It is brought to you by The Lemon Bowl. From preparation to the plate, this recipe takes roughly 40 minutes. Overall, this recipe earns a great spoonacular score of 100%. Similar recipes include Vegan Chickpea Pot Pie with Phyllo Dough Crust, Autumn Chicken and Phyllo Dough Pot Pies, and Root Vegetable Chicken Pot Pie, Gluten & Dairy Free with Vegan Option.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

2 carrots - diced

1 tablespoon fresh sage - minced

2 tablespoons fresh thyme - minced

2 cloves garlic - minced

32 oz chicken broth - low sodium

2 tablespoons olive oil

1 onion - diced

1 parsnip - diced

2 cups frozen green peas

½ teaspoon pepper

8 sheets phyllo dough - thawed

1 teaspoon dried poultry seasoning

1 rotisserie chicken - skinless, breast meat shredded

½ teaspoon salt

2 tablespoons white whole wheat flour (or all purpose)

Equipment:

sauce pan

oven

wooden spoon

frying pan

baking pan

knife

bowl

Cooking instruction summary:

Pre-heat oven to 350 degrees.Sauté carrots, parsnip, onions and garlic in a large sauce pan sprayed with non-stick spray heated on medium. Stir frequently until softened, about 5-7 minutes.While veggies are cooking, stir in thyme, sage, poultry seasoning, salt and pepper.Add flour and stir to incorporate and cook out the flour flavor, about 60 seconds.Pour in chicken broth and use wooden spoon to scrape up brown bits from the bottom of pan. Bring to a boil and stir until thickened then reduce heat to low and simmer for 10 minutes.Stir in green peas and shredded chicken. Check for seasoning and adjust with salt and pepper accordingly.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 phyllo dough. After each layer is brushed with oil, add on top of baking dish to form a top crust. Continue until all eight sheets are added making sure to paint the top of the last sheet with oil.Use a knife to poke 2-3 slits in the phyllo crust then bake for 25-30 minutes or until phyllo is browned.

 

Step by step:


1. Pre-heat oven to 350 degrees.Sauté carrots, parsnip, onions and garlic in a large sauce pan sprayed with non-stick spray heated on medium. Stir frequently until softened, about 5-7 minutes.While veggies are cooking, stir in thyme, sage, poultry seasoning, salt and pepper.

2. Add flour and stir to incorporate and cook out the flour flavor, about 60 seconds.

3. Pour in chicken broth and use wooden spoon to scrape up brown bits from the bottom of pan. Bring to a boil and stir until thickened then reduce heat to low and simmer for 10 minutes.Stir in green peas and shredded chicken. Check for seasoning and adjust with salt and pepper accordingly.

4. Pour chicken and vegetable mixture into a large baking dish.

5. Add olive oil to a small bowl. Working one sheet at a time, use a brush to "paint" olive oil on phyllo dough. After each layer is brushed with oil, add on top of baking dish to form a top crust. Continue until all eight sheets are added making sure to paint the top of the last sheet with oil.Use a knife to poke 2-3 slits in the phyllo crust then bake for 25-30 minutes or until phyllo is browned.


Nutrition Information:

Quickview
345k Calories
13g Protein
11g Total Fat
50g Carbs
55% Health Score
Limit These
Calories
345k
17%

Fat
11g
18%

  Saturated Fat
2g
13%

Carbohydrates
50g
17%

  Sugar
8g
10%

Cholesterol
0.0mg
0%

Sodium
572mg
25%

Get Enough Of These
Protein
13g
26%

Copper
4mg
247%

Vitamin A
5831IU
117%

Vitamin C
45mg
55%

Manganese
1mg
54%

Vitamin K
40µg
39%

Fiber
8g
35%

Vitamin B3
6mg
34%

Vitamin B1
0.48mg
32%

Folate
119µg
30%

Iron
4mg
24%

Phosphorus
228mg
23%

Vitamin B2
0.36mg
21%

Potassium
727mg
21%

Selenium
11µg
16%

Vitamin B6
0.3mg
15%

Magnesium
59mg
15%

Vitamin E
1mg
13%

Zinc
1mg
12%

Calcium
97mg
10%

Vitamin B5
0.57mg
6%

Vitamin B12
0.23µg
4%

covered percent of daily need
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