This Easy Phyllo Chicken Pot Pie is a warm and cozy dish that brings all the flavors together. Flaky phyllo dough pairs perfectly with tender chicken and fresh veggies!
I love how this recipe makes me feel like a chef without all the fuss. The best part? Wrapping it up in that crispy phyllo makes my taste buds dance with joy! 🕺
Key Ingredients & Substitutions
Chicken: I love using rotisserie chicken for ease, but any cooked chicken works! Leftovers are perfect, keeping things simple.
Veggies: Frozen peas and carrots offer great convenience, but feel free to use fresh veggies if you have them. Diced potatoes or green beans also work well!
Phyllo Dough: Phyllo dough gives a wonderful crispy texture. If you can’t find it, try a puff pastry instead, though it will bake up differently.
Milk: I usually use whole milk for creaminess, but you can substitute with almond milk or any dairy-free option for a lighter version.
How Do I Handle Phyllo Dough Without It Drying Out?
Handling phyllo dough can be tricky since it dries out quickly. Here’s a tip: keep the unused sheets covered with a damp kitchen towel while you work. This keeps them moist and manageable.
- Always brush each sheet of phyllo with melted butter as you layer. This not only adds flavor but also helps achieve that beautiful golden color.
- Don’t worry if some sheets tear; just patch them up—it’s all about that flaky goodness in the end!
Easy Phyllo Chicken Pot Pie
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked chicken breast, shredded or diced
- 1 cup frozen peas and carrots (thawed)
- 1/2 cup frozen corn (thawed)
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk (whole or 2%)
- 1/2 tsp dried thyme
- Salt and pepper to taste
For the Phyllo Crust:
- 8-10 sheets phyllo dough, thawed
- 1/4 cup melted butter (for brushing phyllo)
How Much Time Will You Need?
This Easy Phyllo Chicken Pot Pie takes about 15 minutes to prepare and around 30 minutes to bake. So, in about 45 minutes, you’ll have a delicious, warm dinner ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures it’s nice and hot for baking your pie!
2. Make the Filling:
In a large skillet, melt your 1/4 cup of butter over medium heat. Add the finely chopped onion and minced garlic, sautéing them for about 3-4 minutes until they soften and become fragrant.
3. Create the Roux:
Stir in the flour to create a roux. Cook it for about 1-2 minutes while constantly stirring. You want it to be lightly golden, which helps thicken your filling.
4. Add Liquids and Thicken:
Gradually whisk in the chicken broth and milk, stirring constantly to avoid any lumps. Keep cooking this mixture until it thickens—it’ll take about 5 minutes.
5. Combine the Filling Ingredients:
Add in your shredded chicken, thawed peas and carrots, corn, and dried thyme. Stir well to combine everything, then season it with salt and pepper to your taste. Once mixed, remove the skillet from heat.
6. Prepare the Pie Dish:
Lightly butter a pie dish or a baking pan. We want it well greased to prevent sticking!
7. Layer the Phyllo Dough:
Now, grab your phyllo dough! Layer about half of the sheets in the dish, brushing each one lightly with melted butter as you add it. This creates a flaky crust when baked!
8. Add the Filling:
Pour that creamy chicken and vegetable filling over your layered phyllo base. Spread it out evenly.
9. Top with More Phyllo:
Cover the filling with the remaining phyllo sheets, again brushing each sheet with melted butter. Feel free to be generous with the butter for extra crispiness!
10. Seal the Pie:
Trim any excess phyllo hanging over the edges and tuck the sheets in to seal the pie and create a nice edge.
11. Bake:
Now it’s time to bake! Place your pot pie in the oven and bake for 25-30 minutes, or until the phyllo crust turns a beautiful golden brown and is crispy.
12. Cool and Serve:
After baking, let the pot pie cool for about 5 minutes before you cut into it and serve! Enjoy your comforting, crispy Easy Phyllo Chicken Pot Pie!
Dig in and savor every delicious bite! 🥧
FAQ for Easy Phyllo Chicken Pot Pie
Can I Use Rotisserie Chicken for This Recipe?
Absolutely! Rotisserie chicken is a great time-saver and adds wonderful flavor. Just shred or dice the meat before adding it to the filling!
How Do I Store Leftover Pot Pie?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, but the phyllo might lose a bit of its crispiness when reheated.
Can I Freeze This Chicken Pot Pie?
Yes, you can freeze it! Assemble the pot pie without baking it, cover it tightly with plastic wrap and aluminum foil, and freeze for up to 2 months. When ready to cook, bake from frozen, adding an extra 10-15 minutes to the baking time.
What Can I Substitute for Phyllo Dough?
If you can’t find phyllo dough, puff pastry is a great alternative! Just be aware that it will have a slightly different texture but will still taste delicious.
