Chicken Pot Pie Casserole
A creamy comfort food casserole with a lighter, healthier twist
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Servings: 6 servings
Calories: 472kcal
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 medium onion
- 3 large carrots
- 3 medium celery stalks
- 1 medium sweet potato
- 8 ounces baby Bella mushrooms
- 4 tablespoons olive oil divided
- 1/4 cup flour
- pinch cayenne pepper
- 1 1/2 teaspoons dried thyme
- 1/2 teaspoon salt or more to taste
- 1/4 teaspoon ground pepper
- 3 cups chicken stock low sodium
- 1/2 cup heavy cream
- 1 cup peas frozen
- 3 tablespoons minced parsley
- 12-15 sheets phyllo dough thawed in the refrigerator if frozen
Instructions
- Poach the chicken. Sprinkle salt and pepper over the chicken breasts and lay them in a Dutch oven. Add water to the pot to cover the chicken. Bring this to a boil, then reduce the heat to medium-low and let the chicken simmer for 12-15 minutes until cooked through. Let the chicken cool and then shred it. Rinse the pot so you can use it for the remainder of the recipe.
- Prepare the vegetables. While the chicken cooks, dice the onion and cut the remaining vegetables into pieces that are 3/4 to 1 inch in size. You should have about eight cups of raw cut vegetables. Heat about 3 tablespoons of olive oil in the Dutch oven on medium-high heat, and add the vegetables. Sauté for about eight minutes or until they start to wilt and turn golden in spots.
- Sprinkle the flour, cayenne pepper, thyme, salt, and pepper over the vegetables. Stir well to coat and cook for 30 seconds. Add the chicken stock and stir well to coat the vegetables with flour. Bring this to a boil. Add the shredded chicken and return the mixture to a boil. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the carrots and sweet potato have started to soften.
- Preheat oven to 350℉
- Add the peas, parsley, and cream. Bring this to a simmer, stirring occasionally. Then, use a ladle to transfer the chicken pot pie base to a 9x13-inch casserole dish.
- Lay the phyllo dough on a flat surface and cover it with a damp towel or paper towel so it doesn't dry out. Brush one piece of dough at a time with the remaining oil and then crush the dough with your hand, like a piece of paper. Lay the crushed dough on top of the casserole. Repeat with the remaining dough. You should fit 12-15 pieces of phyllo dough over the casserole.
- Bake for 30-35 minutes, or until the phyllo dough is light golden brown.
Notes
Don't overcook your vegetables on the stove, as they will continue to cook in the oven for another 30 minutes.
If you have olive oil spray, you can use that instead of brushing each phyllo sheet. Alternatively, you can crush the unoiled sheets, lay them on top of the casserole and then spray the top with olive oil spray. Don't skip the olive oil because it's necessary for the phyllo to turn golden and crisp.
Nutrition
Calories: 472kcal | Carbohydrates: 44g | Protein: 26g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 559mg | Potassium: 950mg | Fiber: 5g | Sugar: 7g | Vitamin A: 12045IU | Vitamin C: 18mg | Calcium: 76mg | Iron: 3mg
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