Low Fat Classic Chicken and Vegetable Savory Pie

Indulge in the hearty comfort of this *Low Fat Classic Chicken and Vegetable Savory Pie*, a lightened-up twist on a timeless favorite! Packed with tender chunks of boneless chicken breast, a medley of vibrant vegetables like carrots, celery, and peas, and enveloped in a creamy, low-fat filling, this pie is just as satisfying as it is wholesome. A crispy golden phyllo pastry topping keeps things delightfully light and flaky while slashing calories compared to traditional crusts. The combination of fresh thyme, garlic, and low-sodium chicken broth adds an aromatic depth without extra fat or sodium. Ready in just an hour and perfect for family dinners or meal prep, this delicious recipe is a flavorful, healthier way to enjoy classic comfort food. Serve it warm and watch it become a go-to favorite in your healthy eating repertoire!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 500 grams boneless, skinless chicken breast
• 1 tablespoon olive oil
• 2 medium carrots
• 2 celery stalks
• 150 grams frozen peas
• 500 milliliters low-sodium chicken broth
• 2 tablespoons cornstarch
• 240 milliliters low-fat milk
• 1 large onion
• 2 garlic cloves
• 1 teaspoon fresh thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 6 phyllo pastry sheets
• 0 cooking spray

Directions

Step 1

Preheat your oven to 200°C (400°F) and lightly grease a pie dish with cooking spray.

Step 2

Chop the chicken breast into bite-sized pieces. Dice the carrots, celery, and onion. Mince the garlic cloves.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until lightly browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the onion, carrots, celery, and a pinch of salt. Cook over medium heat until vegetables start to soften, about 5 minutes. Add the garlic and thyme, stirring for another minute.

Step 5

Return the chicken to the skillet. Add the peas and chicken broth. Bring the mixture to a simmer.

Step 6

In a small bowl, whisk the cornstarch with the low-fat milk until smooth. Gradually stir into the chicken and vegetable mixture. Cook, stirring continuously, until the sauce thickens, about 5 minutes. Season with salt and black pepper.

Step 7

Pour the chicken and vegetable mixture into the prepared pie dish.

Step 8

Lay one phyllo pastry sheet on a clean surface and lightly spray with cooking spray. Layer another sheet on top and repeat until all sheets are layered.

Step 9

Carefully place the layered phyllo sheets over the filling, tucking in the edges neatly around the dish. Spray the top lightly with cooking spray to help crisp the pastry.

Step 10

Bake the pie in the preheated oven for 20-25 minutes, or until the top is golden and crispy.

Step 11

Allow the pie to cool for a few minutes before slicing. Serve warm and enjoy!

Nutrition Facts

Serving size	(1955.1g)

Amount per serving	% Daily Value*
Calories	1754.5

Total Fat 39.8g	0%
Saturated Fat 10.5g	0%
Polyunsaturated Fat 1.5g
Cholesterol 444.2mg	0%
Sodium 3740.0mg	0%
Total Carbohydrate 153.6g	0%
Dietary Fiber 16.1g	0%
Total Sugars 38.8g
Protein 186.4g	0%

Vitamin D 125.8IU	0%
Calcium 529.6mg	0%
Iron 8.4mg	0%
Potassium 2649.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.8%

Protein: 43.4%

Carbs: 35.8%