This is a Fat Loss Solo which means it has the right proportions of Protein, Slow Carbs and Fast Carbs to put your body in Fat Burning Mode all in one dish. One portion of this delicious pot pie is a Food Lovers Fat Loss Plate – ENJOY!

Makes 3 Servings | 1 Serving =     


  • 2 TBSP extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 11/2 cup no salt added chicken broth
  • 2 TBSP flour
  • 4 medium carrots, cut into 1/4-inch-thick slices
  • 4 medium celery stalks, cut 1/4-inch-thick slices
  • 2 cooked chicken breast halves, meat cubed
  • 1/4 tsp thyme leaves
  • 1/2 cup peas
  • 6 sheets phyllo dough (whole wheat preferred)


  1. Preheat oven to 425º F.
  2. Heat 1 TBS oil in medium saucepan.
  3. Add onions, garlic, salt and pepper and cook, stirring occasionally, until onions are translucent.
  4. Stir in 1 cup broth.
  5. In a small bowl, whisk together remaining 1/2 cup broth and flour and gradually whisk into mixture in saucepan.
  6. Bring to a boil, still whisking.
  7. Reduce to a simmer and cook 5 minutes, whisking occasionally.
  8. Add carrots and celery and bring mixture to boil.
  9. Add chicken and heat to boil. Remove from heat.
  10. Add thyme and peas; allow to cool.
  11. Transfer to a 9” deep dish pie pan.
  12. Stack phyllo and cut into 11-inch circle. Brush 2 circles 1 teaspoon oil; repeat with remaining circles and restack.
  13. Place stacked phyllo on top of pie filling. Press down slightly so phyllo fits inside rim of pie pan.
  14. Bake about 25 minutes until golden and bubbling.

Approximate nutritional analysis per serving:
430 calories (26 grams of protein, 40 grams of carbohydrates, 16 grams of fat, 6 grams of fiber)