A Closer Look at the Ingredients That Make This Dish So Supportive
This recipe begins with a flavorful base of sautéed onion, carrots, and celery—classic comfort-food vegetables that soften beautifully as they cook. These ingredients provide natural sweetness and depth while also contributing important vitamins and minerals. Garlic is added for richness and aroma, and the filling is seasoned with Greek-inspired herbs like oregano and thyme, which bring warmth and Mediterranean character without relying on heavy spices.
The chicken is the heart of the dish: cooked until tender, then shredded or chopped into bite-sized pieces so it blends easily into the filling. Peas are stirred in at the end for a pop of color and gentle plant-based nutrition.
Instead of a thick cream sauce, the filling is brought together with broth and a lightly thickened mixture that becomes smooth and comforting without being overly rich. The final layer—phyllo dough brushed with olive oil—bakes into a crisp, flaky topping that feels special and satisfying while remaining lighter than traditional pie crust.
Why This Recipe Is Supportive for Pancreatic Cancer Patients
Greek-inspired chicken pot pie with a phyllo crust can be especially supportive for pancreatic cancer patients because it provides balanced nutrition in a gentle, comforting form that’s easier to tolerate, particularly when appetite or digestion is sensitive. The chicken provides a solid source of lean, high-quality protein, which helps preserve muscle mass, supports immune health, and assists the body in healing and recovery during and after treatment. The vegetables provide vitamins, minerals, and gentle fiber that support overall wellness, while remaining soft-cooked and easier to digest than raw vegetables. Using olive oil instead of heavy butter or cream adds healthy monounsaturated fats that help the body absorb nutrients without overwhelming the digestive system, which can be especially valuable if pancreatic enzyme function is challenged. Phyllo dough creates a lighter, crisp crust that satisfies the comfort-food craving without the heaviness of traditional pie pastry, making it more tolerable for those with digestive discomfort. The meal’s warm, soft texture and familiar flavors can help patients eat full, balanced meals even on days when appetite is low, supporting weight maintenance, energy, and overall nutritional needs during treatment or recovery.
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Greek-Inspired Chicken Pot Pie with Phyllo Crust
This Greek-inspired chicken pot pie brings together tender, seasoned chicken and a medley of vegetables wrapped in a delicate phyllo crust. Unlike traditional pot pies with heavy pastry dough, this version uses layers of phyllo that bake up light, crisp, and flaky, adding texture while keeping the dish easier to digest and lighter on fat.
Ingredients
- Tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 1 cup mushrooms, chopped (baby portobella have a great texture, use white mushrooms for less fiber))
- 2 cup shredded chicken (can use a rotisserie chicken)
- 2 Tbsp flour (white flour for low fiber)
- 2 cup chicken broth (low sodium)
- 1⁄2 cup milk or oat milk
- 1 cup frozen peas, thawed
- 1 tsp dried oregano
- 1 tsp dried thyme
- 6 sheets sheets phyllo dough
- Olive oil spray
- Salt & pepper
Directions
- Heat oven to 375°F.
- In an oven-safe pan, heat over medium-low heat. Sauté onion for 2 min then add carrots and mushrooms. Cook for 5 minutes.
- Mix flour with enough broth to make a slurry. Stir into the pan with the vegetables. Add chicken.
- Add remaining broth and milk, simmer until thickened, about 5 minutes.
- Stir in peas and spices. Add salt and pepper to taste. Remove from heat.
- Top with phyllo sheets, cover lightly with olive oil spray. Set the pan on a baking sheet. Bake for 20-25 minutes.
Tips
Tip: Phyllo dough is available in the freezer section of most grocery stores. Follow the package directions for preparing for use.
Sub peas for green beans on a low fiber diet.
