yummy in my tummy chicken pot pie

While the weather may still be a little warm in California, I decided to make one of my most comforting one pot meals, chicken pot pie!


My recipe for chicken pot pie is truly good for you because it contains no oil or butter and is packed with vitamins and proteins. Best of all, each individual chicken pot pie has less than 6 grams of fat, compared to a normal pot pie that usually has over 30 grams of fat!


3 6oz. skinless boneless chicken breasts cut into ½ inch chunks

2 cups frozen mixed vegetables composed of carrots, green beans, corn, and peas

3 cloves garlic, minced

1/3 cup all purpose flour

1 ½ cups chicken broth

1 ½ cups original soy milk

1/4 teaspoon dry parsley leaves

1 teaspoon sea salt

1 teaspoon black pepper

4 sheets frozen phyllo dough, thawed

Cooking Spray

Preheat oven to 350 degrees

Spray a pan with cooking spray. Once the pan is hot add the chicken to the pan and cook the chicken for 8-10 minutes until cooked through. When the chicken only has a couple of minutes left add the minced garlic so the garlic can cook through.Transfer the chicken and garlic to a plate.

Add the soy milk to the pan. While the soy milk is heating, whisk together the flour and chicken broth in a bowl until all clumps are dissolved. Once the milk is warm, add the chicken broth flour mixture to the milk. After two minutes, add the frozen vegetables, chicken and garlic to the pan. Add salt, pepper, oregano and parsley. Let all the flavors marry together for 5 minutes.

Unroll the phyllo dough. Lay one sheet on a counter and spray with cooking spray. Put another sheet of phyllo dough on top of the sprayed sheet and spray with cooking spray. Repeat two more times, until there are four layers. Cut the sheets into quarters.

Ladle the chicken vegtable mixture into 4 oven safe bowls. Place phyllo dough on top of each bowl. Bake in oven for 15 minutes at 350 degrees.


  1. Joejoe says:

    Not only does this pot pie look AMAZING, but I speak from experience when I say it TASTES amazing, too!

  2. tali says:

    i’m definitely going to try this with veggies and tofu!

  3. MikeMike says:

    I am not sure I trust JoeJoe’s post because he is a lawyer and lawyers will say anything, but it does look amazing!

  4. yalda says:

    I just made this recipe tonight and it was AMAZING! the dish was full of flavor and so easy to make! definitely going to make it again. your blog is awesome! thanks :) keep em coming!

  5. Jessica says:

    Joe praised this and I had to try it. Made it for my husband last night and we loved it! It’s really easy, too. Definitely will make many times again. Thanks!

  6. tudy says:

    Hi Jessica! I am so happy you liked the chicken pot pie recipe! Look for more great recipes!!

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  13. Hussain says:

    this should help you :4 Servings, about 3 oecuns eachChicken thighs, boneless, skinless 1-1/2 poundsReady-to-eat cereal, cornflakes, crumbs 1 cupPaprika 1 teaspoonItalian herb seasoning 1/2 teaspoonGarlic powder 1/4 teaspoonOnion powder 1/4 teaspoonPREPARATION TIME: 15 MINUTESCONVENTIONAL COOKING TIME: 25 MINUTESMICROWAVE COOKING TIME: 6 TO 8 MINUTES1. Remove skin and bone; cut thighs into bite-sized pieces.2. Place cornflakes in plastic bag and crush by using a rolling pin.3. Add remaining ingredients to crushed cornflakes. Close bag tightly and shake until blended.4. Add a few chicken pieces at a time to crumb mixture. Shake to coat evenly.CONVENTIONAL METHOD1. Preheat oven to 400� F. Lightly grease a cooking sheet.2. Place chicken pieces on cooking sheet so they are not touching.3. Bake until golden brown, about 12 to 14 minutes.MICROWAVE METHOD:1. Lightly grease an 8 by 12 inch baking dish.2. Place chicken pieces on baking dish so they are not touching. Cover with waxed paper and cook on high.3. Rotate chicken every 2 to 3 minutes. Cook until tender, about 6 to 8 minutes.Note: To remove bone from chicken thighs:1. Place chicken on cutting board. Remove skin from thighs.2. Turn chicken thighs over.3. Cut around bone and remove it. Was this answer helpful?

  14. Yee Hirstein says:

    pot pies taste oh so yummy that is why i always make them at home.’

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