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Chicken pot pie with phylllo dough in a baking dish on a table.
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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
Cook Time 25 minutes
Total Time 50 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

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