Lightened Up Chicken Potpie with Wild Mushrooms and Leeks

Chicken potpie is my absolute favorite comfort food. Without a doubt. Hands down. No questions, my favorite. As soon as there’s a chill in the air, I think -- sweater, boots, and chicken potpie. I used to be a chicken noodle soup girl, until I learned just how easy it was to turn those basic soup ingredients into a luscious, creamy, and savory pie.

Of course, like most pies, there’s a crust – which we always fight over for the last piece. And like most creamy, rich and savory pies, there’s a certain amount of butter and cream involved. And oh yeah, I’m a nutritionist… So even though I love it, chicken potpie has never made a very regular appearance in my meal rotation. Until now…

I’m completely in love with the sauce for my Lightened Up Chicken Potpie. It has that rich, buttery, and creamy taste that you get with butter, but because it’s made with the all new I Can’t Believe It’s Not Butter spread, it’s got a whopping 70 percent less saturated fat, and 40 percent fewer calories than butter.  I really love that this new product is made only with simple ingredients.  Just plant-based oils, water and salt, -- no artificial ingredients or preservatives, and absolutely no artery clogging hydrogenated oils. Oh, and it’s also made from GMO-free sourced ingredients, which is important to me.  I also love that it comes in the original variety, as well as Light, and Olive Oil varieties.




But enough with the details – let’s talk about taste.

Rich, creamy, buttery sauce, so full of flavor from porcini and crimini mushrooms, leeks, and herbs.  Oh my.  And then there’s the “crust”.   Did you know that a pie crust has about 800 calories, and 50 grams of fat – much of which is saturated? Ouch.




Phyllo dough, on the other hand has about half the calories, and almost no fat. I know. Genius! Phyllo dough, brushed with a little I Can’t Believe It’s Not Butter, gives you that “who’s gonna grab the last piece” delicious crunchy, buttery taste, but it’s actually a pretty healthy substitute.


Lightened Up Chicken Potpie with Wild Mushrooms and Leeks|Craving Something Healthy


I love traditional chicken potpie full of potatoes, carrots and peas, but I REALLY love this more grown up version with mushrooms and leeks. It’s comfort food that ‘s both healthier and fit for company if you like.


Lightened Up Chicken Potpie with Wild Mushrooms and Leeks|Craving Something Healthy




Lightened Up Chicken Potpie with Wild Mushrooms and Leeks|Craving Something Healthy

Lightened Up Chicken Potpie with Wild Mushrooms and Leeks

5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 6 servings


  • 1 ½ pounds cooked chicken breast shredded
  • 1 leek light green part only, washed well
  • 4 ounces sliced crimini mushrooms
  • ½ ounce dried porcini or other wild mushrooms
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 4 tablespoons new I Can't Believe It's Not Butter spread - divided
  • ¼ cup flour
  • 1 ½ cups unsalted chicken stock
  • ½ teaspoon herbs de provence
  • ¼ teaspoon ground pepper
  • ½ cup 1% milk
  • 12 sheets Phyllo dough thawed in the refrigerator if frozen


  • Preheat oven to 350 degrees
  • Pour ¾ cup of boiling water into a measuring cup and add dried mushrooms. Set aside for about 10-15 minutes to soften.
  • Slice the light green part of the leek into thin rounds.
  • Drain the wild mushrooms from their liquid, reserving the liquid, and chop them well.
  • Heat the tablespoon of oil in a dutch oven on medium high heat, and add leeks, crimini and wild mushrooms, and 1 tablespoon salt.
  • Sauté vegetables until leeks start to turn golden brown.
  • While the vegetables are browning, drain the mushroom liquid through a fine sieve or coffee filter, to remove any sandy grit, into a 2 cup measuring cup. Add chicken stock to make a total of 2 cups of broth.
  • When vegetables are softened and golden, add 3 tablespoons of the new I Can't Believe It's Not Butter spread to the dutch oven.
  • Reduce heat, and let I Can't Believe It's Not Butter spread melt. Stir well to coat vegetables, and sprinkle flour over all. Stir to coat the vegetables with flour butter mixture, and cook for about 1 minute.
  • Increase the heat to high. Add mushroom-chicken stock and mix well until stock thickens. Add pepper, and herbs de provence.
  • Add shredded chicken breast. Bring mixture to a boil, and then reduce heat to a simmer.
  • Let the mixture cook for about 5 minutes on low heat, until thickened and heated through.
  • Add milk. Stir well to combine and remove from heat.
  • Spoon potpie mixture into a 6-cup casserole dish.
  • Melt the remaining 1 tablespoon of new I Can't Believe It's Not Butter spread in a microwave safe bowl or measuring cup.
  • Lay 10 sheets of phyllo dough on a flat surface.
  • Brush the top sheet with I Can't Believe It's Not Butter spread, and crumble sheet like you would crush a piece of paper. Lay on top of the potpie in the casserole dish.
  • Repeat with the remaining pieces of phyllo dough.
  • Bake for 15 minutes, or until the phyllo dough is light golden brown.
  • Let sit for 5-10 minutes before serving.


Did you make this recipe?Tag me @CravingSomethingHealthy!


What's your fave comfort food?  Have you checked out the new I Can't Believe It's Not Butter spread yet?  What are you waiting for?!  Give it a try on toast for breakfast, or use it to lighten up your favorite comfort food.  Let us know what you think by leaving a review on


Eat well!


I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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