Chicken Pot Pie With Phyllo Dough

This easy Chicken Pot Pie with Phyllo Dough has a light, golden-crisp filo crust with a saucy, creamy filling. It has all the comforting flavors of the classic dish, yet with a Mediterranean touch!

How to Make Chicken Pot Pie with Phyllo Dough

• Heat oven to 350°F (180°C). 
• Prepare the filling: Heat a large stainless steel saucepan over medium heat and add the oil. Cook onion, carrot, and celery for about 4 minutes, stirring occasionally, until the vegetables are tender. Do not let them brown! 
• Stir in canned diced tomatoes, chicken, and wine. Cover the pan and let cook for about 5 minutes, stirring every once in a while. Transfer to a bowl and set aside. 
• In the same pan, melt butter over medium heat. Whisk in flour, salt, and pepper until well blended. Gradually whisk in warm broth and milk, cooking and stirring until bubbly and thickened.

• Stir in chicken mixture and mix olives, capers, and artichokes. Remove from heat and spoon the chicken mixture into a medium baking dish.
• Assemble the phyllo dough pie topping: Unroll 8 phyllo dough sheets and cover them with a clean, slightly dampened kitchen towel. It will prevent the sheets from drying out! Each time a sheet is removed, make sure the remaining ones are covered with the damped towel.
• Lightly brush each sheet completely with olive oil, starting from the edges and moving towards the center. Using your fingertips, gently scrunch each brushed sheet to a 3 or 4-inch circle and place it on top of the chicken and vegetable filling. Continue this process with the remaining phyllo sheets until the top of the filling is completely covered. Depending on the side of your baking dish, you may need more filo sheets. Brush the top of the phyllo with remaining oil and sprinkle with salt.
• Tent the dish loosely with foil, making sure to not crush the phyllo topping. Bake for 15 minutes, and then remove the foil and bake for an additional 10- 5 minutes or until the filling is bubbly and the phyllo topping is crisp and golden brown.
• Serve: Let Mediterranean chicken pot pie stand for 5 minutes before serving with a sprinkle of fresh thyme on top. Enjoy!

Other Pot Pie Recipes

• Chicken pot pie with pie crust
• Shrimp mini pot pies
• Leftover turkey pot pie
• Turkey pot pie with puff pastry
• Pork pot pie recipe

Expert Tips for Phyllo Chicken Pot Pie Recipe

• Follow the package directions for thawing and unroll the filo dough. Prefer to thaw the phyllo pastry for 8 – 24 hours in the original package in the fridge instead of at room temperature. It will prevent the filo sheets from becoming gummy.
• While brushing each sheet with olive oil, keep the remaining covered with a clean, damped kitchen cloth to avoid drying.
• Use a stainless steel saucepan to prepare the filling. Aluminum saucepans tend to release chemical residues when whisked, changing the color of the sauce and causing metal contamination.  Also, avoid Teflon pans because whisking can cause scratches and the release of chemicals.    
• When making the bechamel sauce for your filo chicken pot pie, gradually whisk in warm milk, stirring constantly, until the sauce is creamy and has thickened. Pouring the mix at once increases the chances your sauce becomes clumpy.
• When brushing filo pastry with olive oil or melted butter, start from the edges and then move towards the center. Use a soft bristle brush. 

FAQs

Storage 

• Store any cooled leftovers, covered with foil, or in an airtight container in the fridge for up to 3 days.
• Reheat leftovers in a preheated oven at 250 degrees F for 15-20 minutes, or in the microwave for 2 minutes, or until hot. Be aware the phyllo topping will soften a little.
• Although I don’t recommend freezing it because the phyllo may become gummy, you can do it if needed. To freeze the unbaked chicken pot pie with filo dough, cover the baking dish with plastic wrap. Thaw it in the fridge overnight and bake your phyllo pie as directed in our recipe, but add 5-10 minutes to the baking time.

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4.75 from 4 votes

Chicken Pot Pie With Phyllo Dough

This easy Chicken Pot Pie with Phyllo Dough has a light, golden-crisp filo crust with a saucy, creamy vegetable and chicken filling. It has all the comforting flavors of the classic dish, yet with a Mediterranean touch!

Course:Main Course

Cuisine:Mediterranean

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 8 people

Calories1153.7 kcal

Author Denise Browning

Cost $ 1.25 per person

Equipment

• 1 oven
• 1 large stainless steel saucepan
• 1 medium baking dish
• 1 whisk

Ingredients

• 2 tablespoons olive oil (plus more for brushing)
• ½ cup chopped white onion or yellow onion
• ½ cup chopped carrot
• ½ cup chopped celery
• ½ cup canned diced tomatoes drained
• 2 ½ cups cubed or shredded roasted chicken
• ½ cup white wine
• 8 tablespoons unsalted butter
• ¾ cup all-purpose flour
• ¾ teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon sweet paprika OPTIONAL
• 1 1½ cups chicken broth warm
• 1 cup milk warm
• 12 Kalamata olives pitted
• 3 tablespoons capers drained
• ½ cup quartered artichokes (frozen or jarred) -- OPTIONAL
• 8 sheets of phyllo dough

US Customary - Metric

Instructions

• Heat oven to 350°F (180°C). 
• Prepare the filling: Heat a large stainless steel saucepan over medium heat and add the oil. Cook onion, carrot, and celery for about 4 minutes, stirring occasionally, until the vegetables are tender. Do not let them brown!
• Stir in canned diced tomatoes, chicken, and wine. Cover the pan and let cook for about 5 minutes, stirring every once in a while. Transfer to a bowl and set aside.
• In the same pan, melt butter over medium heat. Whisk in flour, salt, and pepper until well blended. Gradually whisk in warm broth and milk, cooking and stirring until bubbly and thickened.
• Stir in chicken mixture and mix olives, capers, and artichokes. Remove from heat and spoon the chicken mixture into a medium baking dish.
• Assemble the phyllo dough pie topping: Unroll 8 phyllo dough sheets and cover them with a clean, slightly dampened kitchen towel. It will prevent the sheets from drying out! Each time a sheet is removed, make sure the remaining ones are covered with the damped towel.
• Lightly brush each sheet completely with olive oil, starting from the edges and moving towards the center. Using your fingertips, gently scrunch each brushed sheet to a 3 or 4-inch circle and place it on top of the chicken and vegetable filling. Continue this process with the remaining phyllo sheets until the top of the filling is completely covered. Depending on the side of your baking dish, you may need more filo sheets. Brush the top of the phyllo with remaining oil and sprinkle with salt.
• Bake: Tent the dish loosely with foil, making sure to not crush the phyllo topping. Bake for 15 minutes, and then remove the foil and bake for an additional 10- 5 minutes or until the filling is bubbly and the phyllo topping is crisp and golden brown.
• Serve: Let Mediterranean chicken pot pie stand for 5 minutes before serving with a sprinkle of fresh thyme on top. Enjoy!

Recipe Notes

Storage

• Store any cooled leftovers, covered with foil, or in an airtight container in the fridge for up to 3 days.
• Reheat leftovers in a preheated oven at 250 degrees F for 15-20 minutes, or in the microwave for 2 minutes, or until hot. Be aware the phyllo topping will soften a little.
• Although I don’t recommend freezing it because the phyllo may become gummy, you can do it if needed. To freeze the unbaked chicken pot pie with filo dough, cover the baking dish with plastic wrap. Thaw it in the fridge overnight and bake your phyllo pie as directed in our recipe, but add 5-10 minutes to the baking time.

Curious to find out where chicken pot pie comes from? Not America! Pot pie most likely originated in Greece, where cooked meats were mixed with other ingredients in an open pastry shell ("Artocreas"). The Romans then took this recipe and added a top pastry crust, making it a fully enclosed meat pie. 

Only in the 19th Century did Americans come to know pot pies, which were brought by settlers. But in the last and present centuries, the pies and their different meat variations have become super popular in the United States. 

 

Nutrition

Calories: 1153.7kcal | Carbohydrates: 164.1g | Protein: 38.3g | Fat: 35.5g | Saturated Fat: 12.6g | Polyunsaturated Fat: 4.3g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 67.3mg | Sodium: 1965.5mg | Potassium: 589mg | Fiber: 7.7g | Sugar: 2.4g | Vitamin A: 1663.1IU | Vitamin C: 4.4mg | Calcium: 108.6mg | Iron: 11mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

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This post was first published on September 24, 2018.