Heart Healthy Chicken Pot Pie Recipe
Chicken pot pie will have the whole family looking forward to Sunday dinner. Skim milk and extra veggies keep this healthy comfort food recipe low-fat and delicious.
Ingredients
Recipe yields 8 servings
3/4 cup all-purpose flour
1 1/2 lbs boneless skinless chicken breast, fat trimmed and cut into bite-size pieces
3 cups reduced-sodium chicken broth
2 tsp olive oil
2 leeks, white, light-green parts only, halved lengthwise and thinly sliced
2 medium carrots, peeled and cut into 1/4-inch thick coins
1/3 cup white wine or chicken broth
1 cup skim milk
6 oz asparagus, cut into 1-inch pieces (about 10 spears)
1 cup frozen peas, thawed
2 Tbsp chopped fresh parsley
1 tsp lemon zest
1/2 tsp dried sage
Black pepper to taste
1/2 tsp dried thyme
6 sheets phyllo dough
3 Tbsp unsalted butter
3 fresh thyme sprigs, for garnish
Helpful how to videos
Directions
Step 1
Preheat oven to 400°. Line a rimmed baking sheet with foil; set aside. In a bowl, whisk 1/2 cup flour and broth; set aside. Lightly coat a large saucepan with nonstick cooking spray and heat over medium-high heat. Add the chicken and cook until it is lightly browned, about 3 minutes. Transfer chicken to a 13 x 9-inch baking dish and set aside.
Step 2
Return the saucepan to medium heat and add oil. Add the leeks and carrots and sauté for 4 minutes, or until leeks are tender. Add the wine and simmer until it has evaporated, about 1 minute. Add the flour-broth mixture, milk, and remaining 1/4 cup flour, and simmer until thick and bubbly, about 2 minutes. Add the chicken, asparagus, peas, parsley and lemon zest, and return to a simmer. Cook, stirring frequently, until the chicken is just cooked through, about 4 minutes. Season with sage, thyme and black pepper and transfer to the baking dish.
Step 3
Lay 1 sheet of phyllo dough on a clean work surface; cover the remaining phyllo sheets with a towel. Brush the phyllo sheet lightly with butter. Lay the phyllo on top of the filling. Repeat with remaining phyllo sheets and butter, loosely stacking the phyllo over the chicken filling. Transfer the pie to the prepared baking sheet and bake until the phyllo is deep golden brown and crispy, and the filling is bubbly, about 30 minutes. Garnish with fresh thyme sprigs, if desired.
Time: 75 minutes
Servings: 8
Calories: 290
Make this for:
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
Nutrition facts
Serving Size: 1/2 cup
Per serving:
calories:290
total fat:7g
sat fat:1g
cholesterol:60mg
sodium:231mg
total carb:28g
fibers:3g
proteins:26g
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About This Healthy Recipe
Healthy comfort food? Yes, please! This heart-healthy chicken pot pie is both delicious and nutritious making for the ultimate healthy comfort food recipe. Since this recipe is low in both saturated fat (1g per serving) and sodium (231mg per serving) it is a great option for anyone currently following a heart-healthy diet. In addition to being low-fat and low-sodium, this recipe is also low in carbohydrates (28g per serving) making it a diabetic-friendly recipe as well. Despite being low in fat, sodium, and carbs, this recipe is packed with 26 grams of protein. While most chicken pot pie recipes are extremely high in calories, this recipe contains just 290 calories per serving, so you can be sure to indulge in this comfort food favorite guilt-free. Welcome to the world of healthy comfort food, enjoy!
Thank you!