Chicken "No Pot Belly" Pie

Creamy chicken potpie filling is so comforting; unfortunately, it’s usually made with heavy cream. I’ve created this lighter version that also provides a light, crunchy topping—minus all the butter.

From Secrets of a Skinny Chef by Jennifer Iserloh; copyright 2010; Rodale

Chicken "No Pot Belly" Pie

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!

    Ingredients

    1 tablespoon olive oil 1/4 teaspoon freshly ground black pepper
    1/4 head cauliflower, cut into florets 1/4 teaspoon paprika
    2 carrots, peeled and chopped 1 1/2 cups fat-free milk
    2 celery stalks, chopped 1 cup frozen peas
    1/2 red or yellow onion, chopped 2 tablespoons reduced-fat mayonnaise
    2 boneless, skinless chicken breasts (about 3/4 pound), cut into 2-inch cubes 1 teaspoon Dijon mustard
    2 tablespoons all-purpose flour 4 large sheets of phyllo
    1/2 teaspoon salt Nonstick cooking spray
    1/2 teaspoon mild chili powder

    directions

    Prep: 40 min Total: 60 min
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Preheat the oven to 350 degrees F. Heat the oil in a large skillet over medium-high heat.

    • 2

      Add the cauliflower, carrots, celery, and onions. Cook 8 to 10 minutes, until the vegetables soften. Sprinkle the chicken with the flour, salt, chili powder, pepper, and paprika. Add the chicken to the skillet. Cook 2 to 3 minutes, stirring once or twice, until the chicken just starts to brown and is cooked through.

    • 3

      Add the milk to the skillet and bring it to a boil, stirring often, until a thick sauce forms. Add the peas, mayonnaise, and mustard. Simmer 5 to 10 minutes, until the cauliflower is tender. Transfer the chicken mixture to four ovenproof bowls. Coat each sheet of phyllo with cooking spray and stack the sheets on top of each other. Cut the stack into four pieces and press each piece on top of each bowl. Bake the potpies 10 minutes, until the phyllo is crisp. Serve immediately.

    nutritional information

    Calories:
    298
    Fiber:
    4 g
    Fat:
    8.3 g
    Carbohydrates:
    30 g
    Protein:
    25 g
    Sodium:
    656 mg
    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving