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Chicken Pot Pie

After a day of work, it can be tough to find time for making old dinner favorites, but these individual-size pot pies bake in no time.
Ready in: Level: Easy
Prep: Cook: Yields: 4 Servings


  • Olive oil spray
  • 2 T olive oil
  • 3 large carrots (sliced into 1/2-inch rounds)
  • 8 button mushrooms (quartered)
  • 2 ribs of celery cut in 1/2-inch pieces
  • 1/2 c chopped turnips
  • Salt and pepper to taste
  • 1 c frozen pearl onions
  • 1/4 c all-purpose flour
  • 2 c cooked skinless chicken (cut into 1/2-inch cubes)
  • 1 c low sodium chicken broth
  • 1 1/2 c Stonyfield Organic Low Fat Plain Yogurt
  • 1 T minced parsley
  • 2 t minced fresh dill
  • 3 sheets phyllo dough
  • 1 dash paprika (for garnish)


Step 1

Prepare 4 ramekins (8oz) with olive oil spray and set aside. Preheat oven to 400°. In a medium skillet, heat olive oil over medium heat. Add carrots, mushrooms, celery, turnips, salt and pepper. Cook until vegetables are golden brown, about 8 minutes. Add onions and cook for 1 minute. Stir in flour and cook for another minute. Add chicken and broth. Whisk until mixture starts to boil. Remove from heat and let cool.

Step 2

Stir in yogurt and add parsley, dill and more pepper to taste. For crust, layer 3 sheets of phyllo dough, spraying olive oil spray in between layers. Cut in half and stack one half on top of the other (making 6 layers). Divide chicken mixture evenly between the 4 ramekins. Cut the phyllo into 4 rounds to fit the top of each ramekin. Top the phyllo with a dusting of paprika, salt and pepper. Bake for 10-12 minutes, until phyllo is golden brown.


Calories: 400, Calories from Fat: 140, Total Fat: 16g, Saturated Fat: 3g, Cholesterol: 60mg, Sodium: 720mg, Total Carbohydrate: 32g, Dietary Fiber: 4g, Sugars: 10g, Protein: 31g


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