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![\"One-Pan](\"https:\/\/blog.myfitnesspal.com\/wp-content\/uploads\/2021\/03\/MFP-Chicken-Pot-Pie-Featured-1024x643.jpg\")
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Tender chunks of chicken, a rich sauce with lots of vegetables, and a crispy topping? Yes, please! This retooling of chicken pot pie has a crunchy, light-as-air phyllo topping instead of a saturated fat-heavy pie crust. So, you\u2019ll enjoy the same satisfying crunch with lots less fat and calories.<\/p>\n
Try this recipe as a creative meal prep option. It’s easy to cut a slice and take it on-the-go to heat up later in the day.<\/p>\n
Active Time:<\/strong> 30 minutes | Total Time: <\/strong>45 minutes<\/p>\n Preheat the oven to 425\u00b0F (218\u00b0C). Heat the oil over medium-high heat in a medium saute pan until hot. Season the chicken with 1\/2 tsp black pepper and add to the pan. Cook, undisturbed, until golden brown on one side, about 5 minutes. Remove from the pan, leaving oil and drippings in the pan.<\/p>\n Reduce heat to medium and add the leeks, carrots, celery and rosemary to the pan and saute until tender, about 5 minutes. Meanwhile, put the flour in a small bowl and gradually whisk 1\/2 cup broth into the bowl until smooth.<\/p>\n Add the flour-broth mixture and the remaining broth to the saute pan with the vegetables, and stir constantly until the mixture is thickened and bubbly, about 3 minutes. Return the chicken and any accumulated juices to the pan. Stir in the peas, lemon zest, salt and pepper. Reduce heat to low and simmer gently for 5 minutes, or until the chicken is cooked through and reaches an internal temperature of 165\u00b0F.<\/p>\n While the filling simmers, make the topping. Mist a sheet of phyllo dough with olive oil spray and crumple it to make a small mound. Put it on a baking sheet and repeat with the remaining phyllo sheets. Bake until the dough mounds are golden brown, about 5 minutes. Watch carefully to make sure they don\u2019t burn.<\/p>\n Put the phyllo mounds on top of the filling in the saute pan and serve immediately.<\/p>\n Serves: 4 | Serving Size: 1\/4 of the recipe (227g) <\/strong><\/p>\n Nutrition (per serving):<\/strong> Calories: 345; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 4g; <\/em>Polyunsaturated Fat: 2g;<\/em> Cholesterol: 104mg; Sodium: 580mg; Carbohydrate: 28g; Dietary Fiber: 4g; Sugar: 5g; Protein: 38g<\/em><\/p>\n Originally published March 16, 2021; Updated February 2026<\/em><\/p>\n<\/p>\n The post One-Pan Chicken Pot Pie<\/a> appeared first on MyFitnessPal Blog<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":" Tender chunks of chicken, a rich sauce with lots of vegetables, and a crispy topping? Yes, please! This retooling of chicken pot pie has a crunchy, light-as-air phyllo topping instead…<\/p>\n","protected":false},"author":756,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[8],"tags":[54,8718,3819,8719],"jetpack_publicize_connections":[],"yoast_head":"\nOne-Pan Chicken Pot Pie<\/strong><\/h2>\n
Ingredients<\/h3>\n
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Directions<\/h3>\n