The Son's Chicken Pot Pie

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  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: 4 servings
  • Nutrition Info
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1 1/4 pounds boneless chicken breasts, cut into 1-inch cubes

Sea salt and black pepper

3 tablespoons olive oil, plus more for brushing 

1 tablespoon unsalted butter

Pinch fresh grated nutmeg

3 stalks celery, chopped

2 medium carrots, chopped (about 1 cup)

2 cloves garlic, minced

1 small onion, chopped

6 ounces green beans, snipped and cut into 1/2-inch pieces (about 1 cup)

6 white mushrooms, thinly sliced

2 tablespoons all-purpose flour

1 cup low-sodium chicken broth

3 cups low-fat milk

1 cup frozen green peas, thawed

4 sheets frozen phyllo dough, thawed 


Special equipment:
Four 2-cup individual baking dishes
  1. Preheat the oven to 400 degrees F.
  2. Sprinkle the chicken with salt and pepper. Heat 2 tablespoons oil and the butter in a large skillet over medium-high heat. Add the chicken, 1/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg and saute until cooked through, about 5 minutes. 
  3. Add the celery, carrots, garlic and onions and saute until translucent, 3 to 4 minutes. Add the beans and mushrooms and continue to cook until the vegetables have softened, 4 minutes. Sprinkle the flour over the vegetables and cook for 2 minutes. Stir in the chicken broth, bring to a simmer and cook for 2 minutes. Stir in the milk and peas and cook until thick and creamy, 8 to 10 minutes. Remove from the heat. Divide the filling evenly among the 4 baking dishes. 
  4. Place a phyllo dough sheet on top of each baking dish and brush the top with oil. Bake until golden brown, about 10 minutes.