Being committed to a healthy diet doesn’t mean you’re immune to drooling a bit every time you see an indulgent shot of comfort food. I basically stare at food…All. Day. Long. It’s not always easy being the “healthy” food blogger. I’ve learned to handle it by taking some of those dishes and lightening things up the best I can. Sometimes, it doesn’t go as well as I imagine it will…but others…hmmm. This definitely falls into the others catagory.

This filling is full of chicken and the traditional vegetables you’d find in chicken pot pie, like onions, celery, carrots and peas. I’ve also added some mushroom to this. I think those deeply browned mushrooms add so much flavor to this dish and honestly…if you wanted make this vegetarian, just double the mushrooms and omit the chicken entirely! It would be delicious!

The phyllo top is where you save the biggest bundle of calories and fat. I actually prefer it to a regular pie crust. It’s light and airy, but still gives you a great buttery crunch on top! I’ve made this many times before and I have to say…I wasn’t thrilled with how these turned out. I think I was so wrapped up in wanting to make these look perfect for the blog that they ended up kind of stiff looking. So…my tip to you…don’t layer your phyllo sheets perfectly. Allow for the wrinkles, even create some intentionally. Doing that leaves you with the most beautifully flakey top.

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