Healthy chicken pot pie

Healthy chicken pot pie




  • spray oil spray
  • 2 tsp olive oil
  • 400 g chicken breast (finely diced)
  • 1 onion (medium, finely chopped)
  • 2 celery stalk (finely chopped)
  • 1 carrot (large, finely chopped)
  • 1/2 cup frozen peas (thawed)
  • 1 tsp sage
  • 2 tbs wholemeal flour
  • 1 cup chicken stock (liquid)
  • 1 cup skim milk
  • 6 sheet filo pastry sheets


Heat oven to 200°C (180°C fan-forced) and add a baking tray (sometimes the pies dribble over the side so the baking tray is only there to keep your oven clean). Spray a shallow pie dish with cooking oil.

Heat a large non-stick frying pan to medium-high heat, add oil, chicken, onion, celery and carrot. Cook for 6-8 minutes until vegetables have softened.

Add peas, sage and flour and stir through to ensure flour has been incorporated.

Add stock and milk and simmer until sauce thickens (about 5 minutes).

Check for seasoning and transfer mixture to pie dish.

Spray filo pastry with oil and scrunch into balls, placing on top of chicken mixture.

Bake for 20-25 minutes until filo is golden brown.

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Serving Suggestions


  • This lovely pie is creamy and filling yet light. The filling is packed with vegetables, lean chicken breast and a thick creamy sauce using low-fat milk – not a skerrick of cream in sight! The normal higher fat puff pastry or short crust pastry has been replaced with low-fat filo which is light, crispy and really tasty.
  • Add chopped leeks and a little chopped ham to the chicken filling for a different flavour.
  • This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder.

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