Family Circle's Lean Chicken/Turkey Pot Pie

Total Time
1hr 22mins
Prep 42 mins
Cook 40 mins

From Family Circle magazine. This chicken pot pie recipe is low in fat, calories, and sodium, but still has so much flavor. It's a much healthier version of traditional chicken/turkey pot pie. The only thing I did differently was that I used turkey, a little more salt and pepper, peas in place of green beans, and I used 2 cans of low-fat crescent rolls because I couldn't find phyllo dough. I put one can of the crescent rolls on the bottom of the greased pan and baked at 350°F for a little over 20 minutes until golden brown, put the pot pie mixture in it, and then used the other can to top the mixture and baked at 350°F for 20 minutes. You can either follow the recipe if you wish or you can try the variation that I used. Hope you like this as much as we did!

Ingredients Nutrition


  1. Heat oven to 350°F Coat a 3-quart baking dish with nonstick cooking spray.
  2. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook 8 minutes, turning halfway through cooking time. Transfer to a plate.
  3. Add remaining oil, onion and celery; cook 3 minutes. Stir in garlic, and flour and cook, stirring constantly, 1 minute. Gradually stir in broth and milk. Cook, stirring, until mixture comes to a boil.
  4. Add potatoes, carrots, green beans, remaining salt and pepper. Cover; cook on medium-low, stirring occasionally, 10 minutes.
  5. Stir in chicken, parsley, and sage. Spoon mixture into prepared baking dish.
  6. Unroll phyllo. Place 1 sheet on top of chicken mixture; lightly coating with cooking spray. Sprinkle with 1 tablespoon of the cheese. Repeat layering. Tuck edges of phyllo inside rim of baking dish.
  7. Place baking dish on a baking sheet; bake at 350°F for 35 to 40 minutes or until filling is bubbly. Let stand 10 minutes before serving.
Most Helpful

This is a great recipe! I also used turkey in place of chicken - and instead of crescent rolls/phyllo dough, I just made a quick crust of flour, butter & stock. I also replaced the green beans with peas. I put them into individual dishes and covered the top with the dough. I let them cool, then covered with foil and froze them. I then can reheat the in the microwave or oven and they were TERRIFIC!!!! Thanks!

Veeyababy November 09, 2008

Great recipe. I used the phyllo and took some shortcuts with frozen veggies and no potatoes. I also used non-fat half and half instead of milk. Thanks for posting this great recipe!

yogiclarebear September 24, 2007

This recipe was delicious. I followed the recipe exactly.

Chef NancyAnn March 12, 2011