Chicken Pot Pie with Phyllo

Chicken Pot Pie with Phyllo
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The American Diabetes Association Diabetes Comfort Food Cookbook. Recipe Credit: . Photo Credit: Renee Comet.

There is nothing more comforting than chicken and veggies in a lusciously thick sauce topped with a flaky crust. The earthy aroma of this dish will fill your kitchen and call everyone to dinner. The secret to this ultimate comfort food? By using butter-flavored spray and phyllo dough we slash all the saturated fat and calories found in a typical pie crust topping. The phyllo dough topping is infinitely more interesting than a standard crust.

This recipe and other comfort food favorites made for people with diabetes is available in The American Diabetes Association Diabetes Comfort Food Cookbook. Available at Amazon, Barnes and Noble, and at independent booksellers nationwide.

  • Prep time
    40 min
  • Cook time
    30 min
  • Servings
    12 Servings
  • Serving size
    1 (3 × 3-inch) square
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    1 (3 × 3-inch) square
  • Amount per serving Calories 180

  • Total Fat 2.5g
    • Saturated Fat 0.9g
    • Trans Fat 0g
  • Cholesterol 25mg
  • Sodium 180mg
  • Total Carbohydrate 26g
    • Dietary Fiber 3g
    • Total Sugars 5g
  • Protein 13g

Choices/Exchanges: 1 1/2 Starch, 1 Vegetable, 1 Lean meat



  • boneless, skinless chicken breasts (diced into 1/2-inch pieces)
    1 lbs
  • garlic powder
    1 1/2 tsp
  • black pepper (freshly ground)
    1 dash
  • reduced-sodium chicken broth (fat-free)
    2 cup
  • water
    1/2 cup
  • olive oil
    1 tsp
  • cremini (baby bella) mushrooms (cut into 1/2-inch pieces (about 3 cups))
    10 oz
  • garlic (finely chopped)
    1 clove
  • Kosher Salt (to taste)
    1 pinch
  • small red potatoes (unpeeled and cut into quarters)
    1 lbs
  • fresh thyme
    5 sprig
  • carrot(s) (diced into 1/2-inch pieces)
    3 med
  • onion(s) (diced)
    1 large
  • 1% milk
    1 1/2 cup
  • half-and-half
    1/2 cup
  • all-purpose flour (8)
    6 tbsp
  • frozen peas
    8 oz
  • parsley (minced flat leaf)
    1/2 cup
  • sheets frozen phyllo dough
  • nonstick cooking spray


  1. Preheat the oven to 400°F. Season the diced chicken with garlic powder and freshly ground pepper and set aside. In a 2-quart saucepan, bring the chicken stock and water to a boil.

  2. Meanwhile, heat the olive oil in a medium skillet and add the mushrooms and garlic. Season lightly with salt and pepper. Cook for 5 minutes or until mushrooms are soft. Once the mushrooms soften, set them aside in a bowl. Strain any liquid from the mushrooms.

  3. Add in the potatoes and thyme leaves and lower the heat to medium. Simmer the potatoes for about 8 minutes until tender. With a slotted spoon, remove the potatoes and thyme to a bowl. Discard the thyme leaves. Add the carrots and onions to the stock and simmer for 4 minutes. With a slotted spoon remove the carrots and onions to the same bowl with the potatoes.

  4. Add the chicken to the stock and simmer the chicken for 3 minutes. With a slotted spoon, remove the chicken to the same bowl with the vegetables. Reduce the stock until reduced to 1/2 cup, about 10 minutes.

  5. Meanwhile, whisk the milk, half-and-half, and flour together in a bowl until very smooth. When the stock is reduced, slowly add the milk mixture to the stock, constantly stirring until thickened, but smooth. Add the sauce to the vegetables and season with salt and pepper. Add in the reserved mushrooms, peas, and parsley, and mix well.

  6. Pour the mixture into a 9 × 13-inch pan. Set aside.

  7. Spread one sheet of phyllo out onto a very lightly floured surface. Be sure to cover the remaining sheets of phyllo with a towel to avoid exposing to air. The phyllo will crack if exposed. Coat with the butter spray. Add another sheet of phyllo on top of the first sheet and coat with spray. Repeat this process until all 8 sheets are used.

  8. Carefully lift the phyllo dough stack and place over the chicken vegetable filling. Tuck the edges under. With a sharp knife, make 3 diagonal slashes across the top of the dough. This will allow steam to escape.

  9. Bake the chicken pot pie, uncovered, for about 30 minutes until the top is puffed and golden brown. Remove from the oven and let stand for about 5 minutes. Cut into squares.

  • Recommended

    I did not use mushrooms or pepper and recipe came out a little bland. I also was very confused by the directions. Ended up following directions from another recipe but using these ingredients.

  • Recommended

    What could be substituted for the mushrooms? My family doesn't care for them.

  • Recommended

    Very delicious. if you prefer thicker sauce I only did 1-1/2 of stock and 1/2 of water

  • Recommended

    I wish there was a way to alter the number of servings for planning the ingredients. There is only two of us and I wanted to change servings to make to four from and eight.

  • Recommended

    This recipe was extremely bland. I added a little extra salt and pepper and it still wasn't the best. I also think adding the onions change the flavor completely as traditional chicken pot pie that I have either made or have had never has had onions in it. Omitting the onions might be helpful as the taste definitely takes over the dish.

  • Recommended

    @Constance Either would work. The nutrition information for this recipe assumes cooks are using a pump spray, such as the Smart Balance, but butter-flavored Pam would work as well. The goal is to add a buttery flavor without adding extra calories. Hope this helps!