Healthy Pot Pie

healthy pot pie

Can I even be considered a food blogger when I FORGOT TO DO MY PIE RELATED POST FOR PI DAY?!

Okay….now that I’ve gotten that off my chest, recipe time!

One of my most turned-to sites for healthy recipe inspiration is Fit Men Cook. He comes up with super creative and healthy dishes really consistently, and when I saw his take on pot pie, I knew it was something I had to recreate.

I took the basic premise of his recipe and then turned to one of my favorite non-healthy bloggers (lol) The Pioneer Woman to put together a mash-up that turned out delicious!

This recipe can be modified in so many ways to accomodate your diet. In the below version, I made this with chicken and chicken broth, but you could absolutely leave the chicken out and swap for veggie broth for a vegetarian version…and you could use almond/soy milk for a totally vegan option.

Considering it’s basically still winter in New England, this hearty and delicious pot pie is exactly what I’m looking for on a cold and rainy day. And even better, it comes in under 400 calories — talk about a win-win!!

Let me know if you give this one a try.

healthy pot pie

Preheat the oven to 375 F.

In a heavy-bottomed skillet over medium heat, add in the olive oil (or whatever you’re using…coconut oil, butter, etc).

To the oil, add in the garlic, onion, carrots, and celery. Sprinkle with thyme, salt, and pepper.

Cook over medium heat for 3-4 minutes.

IMG_8004

Add in the flour and stir until its fully combined.

To the mixture, add in the broth and then the milk.

Let this cook until it gets thick, it will take 5-10 minutes.

Finally, stir in the frozen peas and the cooked and diced chicken (if you’re using it).

IMG_8010 (1)

I decided to make individual pot pies, but this works nicely in an 8×8 square/round dish. If you double the recipe, serve in a 9×13 casserole dish.

Portion out the filling into whatever containers you are using, and then prepare the phyllo dough.

Based on the size of the dish (or dishes) you are using, cut the phyllo dough to fit.

Place layer by layer with a spritz of cooking spray between each layer. I used 6 layers on mine, you could use more or less!

IMG_8011

Sprinkle with a bit of salt and pop into the oven.

Bake for 20-25 minutes or until the phyllo is toasty brown.

Remove from the oven and let cool for 5-10 minutes.

Crack into the phyllo and enjoy!

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Adapted (and healthified) from:  The Pioneer Woman

Makes: 3-4 servings (easily doubled to serve 6-8)

Prep: 30 minutes, Cook: 45 minutes, Total: 75 minutes

  • 3 tablespoon olive oil (or any cooking fat you like)
  • 1 teaspoon diced garlic
  • 1/2 white onion, diced
  • 4 medium carrots, diced
  • 4 celery stalks, diced
  • 1/4 cup flour
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
  • 1 teaspoon salt (or more to taste)
  • 1 teaspoon black pepper
  • 2 1/2 cups low-sodium broth (chicken or veggie)
  • 1/2 cup milk (cow, almond, soy, etc)
  • 12 oz chicken breast, baked, cooled, and diced (optional)
  • 1/2 cup frozen peas
  • phyllo dough, thawed

Preheat the oven to 375 F.

In a heavy-bottomed skillet over medium heat, add in the olive oil (or whatever you’re using…coconut oil, butter, etc).

To the oil, add in the garlic, onion, carrots, and celery. Sprinkle with thyme, salt, and pepper.

Cook over medium heat for 3-4 minutes.

Add in the flour and stir until its fully combined.

To the mixture, add in the broth and then the milk.

Let this cook until it gets thick, it will take 5-10 minutes.

Finally, stir in the frozen peas and the cooked and diced chicken (if you’re using it).

I decided to make individual pot pies, but this would work nicely in an 8×8 square/round dish. If you decide to double the recipe, you can serve in a 9×13 casserole dish.

Portion out the filling into whatever containers you are using, and then prepare the phyllo dough.

Based on the size of the dish (or dishes) you are using, cut the phyllo dough to fit.

Place layer by layer with a spritz of cooking spray between each layer. I used 6 layers on mine, you could use more or less!

Sprinkle with a bit of salt and pop into the oven.

Bake for 20-25 minutes or until the phyllo is toasty brown.

Remove from the oven and let cool for 5-10 minutes.

Crack into the phyllo and enjoy!


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