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Lighter Mini Chicken Pot Pies for Friendsgiving

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These lighter mini chicken pot pies are creamy, satisfying, and perfect for Friendsgiving. Made with a Greek yogurt sauce and phyllo topping, they deliver all the comfort without the heavy cream and butter.

Ingredients

Scale
  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1/2 cup whole milk (or unsweetened almond milk for dairy-free)
  • 1/2 cup plain Greek yogurt (preferably full-fat or 2%)
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 8 sheets phyllo dough, thawed
  • 2 tablespoons olive oil (for brushing phyllo)
  • Flaky sea salt for sprinkling

Instructions

  1. Preheat your oven to 375°F (190°C). Place your ramekins on a baking sheet for easy handling.
  2. Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer (work in batches if needed). Season with a pinch of salt and pepper. Cook for 4-5 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.
  3. Sauté the vegetables: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Toss in the onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until softened and the onion is translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Make the roux: Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
  5. Build the sauce: Slowly pour in the chicken broth while whisking continuously to prevent lumps. Then add the milk, whisking until smooth. Bring the mixture to a gentle simmer and let it cook for 2-3 minutes until it thickens enough to coat the back of a spoon.
  6. Finish the filling: Remove the skillet from the heat. Stir in the Greek yogurt until fully incorporated. Add the frozen peas, cooked chicken, thyme, rosemary, and salt and pepper to taste. Stir well. The filling should be thick but still spoonable.
  7. Assemble the pies: Divide the filling evenly among 4 (8-ounce) ramekins (about 3/4 cup per ramekin). Let the filling cool slightly while you prepare the phyllo topping.
  8. Prepare the phyllo: Carefully unroll the phyllo dough and cover it with a slightly damp kitchen towel. Take one sheet and brush it lightly with olive oil. Layer another sheet on top and brush again. Repeat until you have 4 layers. Cut the stacked phyllo into 4 squares, each slightly larger than your ramekin tops. Repeat with the remaining 4 sheets to make 4 topped pies total.
  9. Top and bake: Place one phyllo square on top of each ramekin, pressing the edges gently over the sides. Cut a small slit in the center of each to let steam escape. Sprinkle with a pinch of flaky sea salt. Bake for 18-22 minutes until the phyllo is golden brown and crisp, and the filling is bubbling around the edges.
  10. Rest and serve: Let the pies cool on a wire rack for 5-10 minutes before serving. The filling will be very hot.

Notes

Use low-sodium chicken broth to control salt level. For Greek yogurt, use plain full-fat or 2%—nonfat can curdle when heated. Thaw phyllo dough overnight in the refrigerator. If phyllo tears, patch with another piece and brush with more oil. Let filling cool slightly before topping to prevent soggy phyllo. Make ahead: Prepare filling up to 2 days in advance and refrigerate. Freezer instructions: Assemble pies completely but don’t bake; wrap tightly and freeze for up to 3 months. Bake from frozen at 375°F for 30-35 minutes.

Nutrition

Keywords: mini chicken pot pie, lighter pot pie, Friendsgiving recipe, individual pot pie, healthy comfort food, Greek yogurt pot pie, phyllo pot pie

Find it online: https://cookluma.com/lighter-mini-chicken-pot-pies-for-friendsgiving/