Chicken pot pie is a classic comfort food that warms both the heart and the soul. Traditionally made with a flaky pastry crust, we’re putting a fresh twist on this beloved dish by using delicate phyllo dough. This change not only adds a delightful crispiness but also makes the pie lighter and more elegant.
Phyllo dough’s paper-thin layers bake up golden and crunchy, creating a perfect contrast to the creamy chicken and vegetable filling inside. It’s a simple swap that elevates a familiar favorite into something special without extra fuss. Whether you’re cooking for family or entertaining guests, this chicken pot pie with phyllo dough is sure to impress and satisfy every time.
Ingredients
For the Chicken Filling
- 2 cups cooked chicken, shredded or diced
- 1 cup carrots, peeled and diced
- 1 cup peas, fresh or frozen
- 1/2 cup celery, diced
- 1/3 cup onion, finely chopped
- 3 tablespoons butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- Salt and pepper, to taste
For the Phyllo Dough Topping
- 8-10 sheets phyllo dough, thawed according to package instructions
- 1/4 cup unsalted butter, melted (for brushing each phyllo sheet)
Seasonings and Extras
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon nutmeg (optional, for warmth)
- Fresh parsley for garnish (optional)
| Ingredient Group | Key Components | Notes |
|---|---|---|
| Chicken Filling | Cooked chicken, vegetables, butter, broth | Choose fresh chicken and tender veggies |
| Phyllo Dough Topping | Phyllo sheets, melted butter | Handle phyllo gently to prevent tearing |
| Seasonings and Extras | Thyme, garlic powder, nutmeg, parsley | Balanced herbs to complement filling |
Equipment Needed
To make our Chicken Pot Pie with Phyllo Dough perfectly, having the right equipment is essential. Each tool plays a key role in crafting this elegant and crispy dish.
- Oven
We need a reliable oven preheated to 375°F (190°C) for baking the pot pie evenly until the phyllo dough crust is golden and crisp.
- 9-inch Round Pie Dish or Baking Dish
This size accommodates the creamy chicken and vegetable filling snugly beneath the delicate phyllo layers.
- Large Skillet or Sauté Pan
For cooking the chicken and sautéing vegetables to build the rich filling base.
- Mixing Bowls
Used to prepare the chicken mixture and to gently brush melted butter on each phyllo sheet.
- Pastry Brush
Essential for applying melted butter to the phyllo dough layers, ensuring they bake to a perfect golden crispness.
- Measuring Cups and Spoons
Accurate measurements of ingredients, especially for flour, chicken broth, and seasonings, guarantee consistent flavor and texture.
- Sharp Knife and Cutting Board
For chopping vegetables and dicing chicken into bite-sized pieces for even distribution in the filling.
- Spatula or Wooden Spoon
To stir the filling mixture gently without breaking up the chicken too much.
- Aluminum Foil
Useful for tenting the pot pie if the phyllo crust browns too quickly during baking.
Equipment Overview Table
| Equipment | Purpose | Notes |
|---|---|---|
| Oven | Baking the pot pie | Preheat to 375°F (190°C) |
| 9-inch Pie Dish | Holding the filling and phyllo layers | Preferably ceramic or glass for even heat |
| Large Skillet | Cooking chicken and vegetables | Non-stick recommended |
| Mixing Bowls | Preparing filling and buttering phyllo | Multiple sizes ideal |
| Pastry Brush | Brushing melted butter on phyllo sheets | Soft bristles for delicate phyllo handling |
| Measuring Cups/Spoons | Accurate ingredient measurement | Standardized sets preferred |
| Knife & Cutting Board | Chopping ingredients | Sharp knife for clean cuts |
| Spatula/Wooden Spoon | Mixing filling ingredients | Gentle stirring |
| Aluminum Foil | Covering dish if phyllo browns too quickly | Adjustable for tenting |
By assembling these tools before we begin, we streamline our cooking process and ensure a flawless chicken pot pie with phyllo experience from start to finish.
Preparation
To create our Chicken Pot Pie with Phyllo Dough masterpiece, precise preparation is key. Let’s break down the steps for preparing the chicken and vegetables, followed by handling the delicate phyllo dough to achieve that perfect crispy finish.
Preparing the Chicken and Vegetables
- Cook the Chicken:
Start by dicing fresh chicken breast or thighs into 1/2-inch pieces. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken and cook until no longer pink and lightly golden, about 6-8 minutes. Remove the chicken and set it aside to keep warm.
- Sauté the Vegetables:
Using the same skillet, add 1/4 cup diced onions, 1/4 cup diced celery, and 1/2 cup diced carrots. Cook over medium heat until the vegetables soften, about 5 minutes. Stir occasionally to ensure even cooking.
- Make the Roux:
Add 3 tablespoons of butter to the softened vegetables. When melted, sprinkle 1/4 cup all-purpose flour evenly over the mixture. Stir constantly for 2 minutes to cook out the raw flour taste. This step thickens the filling perfectly.
- Add Liquids and Seasonings:
Slowly whisk in 1 1/2 cups chicken broth followed by 1 cup milk or cream. Keep stirring until the mixture thickens into a creamy sauce. Season with 1 teaspoon thyme, 1/2 teaspoon garlic powder, 1/4 teaspoon nutmeg, salt, and black pepper to taste.
- Combine:
Return the cooked chicken to the skillet along with 1/2 cup frozen peas. Stir gently to combine all ingredients into a cohesive filling. Remove from heat.
| Step | Ingredient | Measurement | Notes |
|---|---|---|---|
| Chicken Preparation | Chicken | 1 lb, diced | Fresh, boneless, skinless |
| Vegetable Sauté | Onion | 1/4 cup, diced | |
| Celery | 1/4 cup, diced | ||
| Carrots | 1/2 cup, diced | ||
| Roux | Butter | 3 tablespoons | For thickening |
| Flour | 1/4 cup | All-purpose, for roux | |
| Liquids and Seasoning | Chicken broth | 1 1/2 cups | Low sodium preferred |
| Milk or Cream | 1 cup | Heavy cream gives richer texture | |
| Thyme | 1 teaspoon | Dried or fresh | |
| Garlic powder | 1/2 teaspoon | ||
| Nutmeg | 1/4 teaspoon | Freshly ground preferred | |
| Frozen peas | 1/2 cup | Thawed |
Preparing the Phyllo Dough
- Thaw the Phyllo:
Remove the phyllo dough from the freezer and thaw it in the refrigerator overnight. For quicker thawing, leave it at room temperature for 2 hours, keeping it covered to prevent drying out.
- Handle with Care:
Phyllo sheets are extremely thin and fragile. Keep them covered with a slightly damp towel while working to avoid drying and tearing.
- Prepare Butter for Brushing:
Melt 1 cup unsalted butter gently in a microwave or on the stovetop. Use a pastry brush to apply a thin, even layer of melted butter on each phyllo sheet before stacking. This creates flaky, crisp layers once baked.
- Layer the Phyllo:
Place one sheet of phyllo in a greased 9-inch pie dish, brush with butter, then add another sheet on top. Repeat this for 6 to 8 sheets to build the crisp crust. For extra crunch, add a final layer brushed generously with butter.
- Trim and Prepare to Fill:
Trim excess dough around edges for a clean finish. After adding the chicken filling, fold edges of phyllo over the top or make a lattice pattern to encase the filling securely.
| Step | Action | Tip |
|---|---|---|
| Thaw | Thaw phyllo | Keep covered with damp towel |
| Handle | Handle phyllo sheets | Work quickly, avoid exposure |
| Brush | Brush with melted butter | Use a pastry brush for even spread |
| Layer | Stack 6-8 sheets | Brush each layer with melted butter |
| Trim & Seal | Trim excess and fold edges | Create neat edges or lattice design |
By following these careful preparation steps our Chicken Pot Pie with Phyllo Dough will have a rich creamy filling complemented perfectly by a light, crispy golden crust every time.
Instructions
Follow these precise steps to create our crispy and creamy Chicken Pot Pie with Phyllo Dough that delivers perfect texture and flavor every time.
Making the Chicken Filling
- Cook the chicken: In a large skillet over medium heat, cook 2 cups of diced fresh chicken until no longer pink and lightly browned, about 6-8 minutes. Set aside.
- Sauté vegetables: In the same skillet, melt 2 tablespoons butter. Add 1 cup diced onion, 1 cup diced celery, and 1 cup diced carrots. Sauté until vegetables are just tender, about 5 minutes.
- Create the roux: Sprinkle 1/4 cup all-purpose flour over the sautéed vegetables. Stir constantly for 1-2 minutes to form a golden roux that will thicken the filling.
- Add liquids: Gradually whisk in 1 1/2 cups chicken broth and 1 cup milk or cream. Continue stirring until mixture thickens and is smooth.
- Combine and season: Return cooked chicken to the skillet. Stir in 1 cup frozen peas, 1/2 teaspoon dried thyme, 1/4 teaspoon garlic powder, 1/8 teaspoon nutmeg, salt, and black pepper to taste. Cook for 2 more minutes to blend flavors fully.
Assembling the Chicken Pot Pie
- Preheat oven: Set oven to 375°F (190°C) to ensure it is ready when the pie is assembled.
- Prepare pie dish: Lightly grease a 9-inch (23 cm) pie dish with butter or nonstick spray.
- Add filling: Spoon the warm chicken filling evenly into the pie dish, spreading it out smoothly.
- Trim phyllo sheets: Stack 6 to 8 thawed phyllo dough sheets on a clean kitchen towel. Trim to fit the pie dish size if needed. Handle gently to prevent tearing.
Adding the Phyllo Dough Topping
- Layer: Place one phyllo sheet on top of the filling. Using a pastry brush, lightly brush the sheet with melted butter (about 2 tablespoons). Repeat layering and brushing with remaining phyllo sheets until all are used.
- Seal edges: Fold any overhanging dough inside the rim of the pie dish to secure the edges.
- Add vent holes: Use a sharp knife to cut small slits in the top layer of phyllo dough to allow steam to escape during baking.
- Bake: Place pie dish on the middle oven rack and bake for 35-40 minutes or until the phyllo topping is golden brown and crisp.
- Rest: Remove from oven and let pie rest for 10 minutes before serving to allow the filling to set.
Key Cooking Details at a Glance
| Step | Ingredient | Quantity | Temperature/Time |
|---|---|---|---|
| Cook chicken | Diced fresh chicken | 2 cups | Medium heat, 6-8 min |
| Sauté vegetables | Onion, celery, carrots | 1 cup each | 5 min |
| Roux formation | All-purpose flour | 1/4 cup | 1-2 min |
| Add liquids & thicken | Chicken broth, milk/cream | 1 1/2 cups, 1 cup | Until thickened |
| Baking | Phyllo dough topping | 6-8 sheets | 375°F (190°C), 35-40 min |
| Rest | Completed pie | N/A | 10 min |
Cooking Directions
Follow these detailed steps to bake our Chicken Pot Pie with Phyllo Dough to perfection. We’ll guide you through baking and checking doneness so that your pot pie is crispy on top and creamy inside.
Baking the Pot Pie
- Preheat the oven to 375°F (190°C) to ensure even cooking and browning throughout the pie.
- Gently layer the phyllo sheets over the filled pie dish. Brush each sheet with melted butter using a pastry brush. Be careful handling the phyllo dough as it tears easily. Aim for about 6–8 layers for a crispy, golden crust.
- Trim excess phyllo around the edges for a clean finish. Fold edges inward slightly to seal the crust over the filling.
- Cover the edges loosely with aluminum foil to prevent over-browning while the pie bakes.
- Place the pot pie in the oven on the middle rack.
- Bake for 30–35 minutes with the foil, then remove the foil and bake for an additional 10–15 minutes until the phyllo turns golden brown and crispy.
- The rich aroma of buttered phyllo and savory chicken will fill your kitchen signaling your pie is nearly ready.
| Step | Detail |
|---|---|
| Oven temperature | 375°F (190°C) |
| Initial bake time | 30–35 minutes (with foil) |
| Final bake time | 10–15 minutes (without foil) |
Checking for Doneness
- Look for a deep golden brown crust. The phyllo dough should be crisp and flaky, not soggy or pale.
- Insert a knife into the center of the pot pie. The filling should be hot and bubbly and the knife should come out easily without resistance.
- If the filling isn’t bubbling or the crust isn’t browned enough, bake for an additional 5 minutes and check again.
- Avoid overbaking as this can dry out the filling and toughen the phyllo layers.
- Once perfectly baked, allow the pot pie to rest for 10 minutes before serving. This resting time allows the filling to thicken and set, making each bite creamy and satisfying.
“A well-baked phyllo crust paired with a rich, bubbling filling is the hallmark of a successful Chicken Pot Pie with Phyllo Dough.”
By following these precise baking instructions, we ensure our dish boasts the ideal balance of crisp texture and flavorful, creamy filling every time.
Serving Suggestions
To elevate our Chicken Pot Pie with Phyllo Dough, combining complementary sides and thoughtful presentation makes all the difference. Here are our top recommendations to serve this crispy, creamy delight perfectly.
Best Side Dishes to Pair
- Fresh Garden Salad: A crisp green salad with lemon vinaigrette balances the richness.
- Steamed or Roasted Vegetables: Lightly seasoned asparagus, green beans, or broccoli add vibrant color and texture.
- Buttery Mashed Potatoes: For extra comfort, creamy mashed potatoes complement the savory filling.
- Cranberry Sauce or Tart Chutney: Adds a sweet and tangy counterpoint to the savory pie.
Beverage Pairings
| Beverage Type | Flavor Profile | Why It Works |
|---|---|---|
| Chardonnay | Buttery, oaky | Matches the creamy chicken sauce |
| Pinot Noir | Light, fruity, earthy | Complements the herbs and phyllo |
| Sparkling Water | Crisp, refreshing | Cleanses the palate |
| Herbal Tea (Chamomile or Mint) | Light, soothing | Balances the savory richness |
“A chilled glass of Chardonnay or a light Pinot Noir perfectly complements the flaky, golden layers of phyllo dough and savory filling.”
Serving Temperature and Plating Tips
- Allow the pie to rest for 10 minutes after baking for filling to set.
- Slice into generous wedges to showcase the flaky phyllo layers.
- Use a wide spatula to lift pie slices cleanly.
- Garnish with finely chopped fresh thyme or parsley for an herbaceous touch and vibrant visual.
- Serve on warm plates to help maintain the ideal temperature.
Incorporating these serving suggestions ensures our Chicken Pot Pie with Phyllo Dough delights the senses fully, showcasing the crispy crust alongside rich, creamy filling with perfectly paired sides and drinks.
Storage and Make-Ahead Tips
Proper storage and thoughtful make-ahead planning are key to enjoying our Chicken Pot Pie With Phyllo Dough at its best. Follow these expert tips to preserve the crispy phyllo crust and rich, creamy filling perfectly.
Cooling and Refrigeration
- Cool Completely: After baking, let the pie cool for at least 30 minutes at room temperature. This ensures the filling sets and prevents sogginess when stored.
- Wrap Securely: Cover the pie tightly with plastic wrap or aluminum foil to block out air and moisture.
- Refrigerate Promptly: Store in the refrigerator for up to 3-4 days to maintain freshness and food safety.
Freezing Instructions
For longer storage, freezing is an excellent option without sacrificing quality.
| Step | Details |
|---|---|
| Cool Thoroughly | Let the pie reach room temperature completely before freezing. |
| Wrap Tightly | Use plastic wrap first, then a layer of aluminum foil to prevent freezer burn. |
| Label & Date | Mark the package with the freezing date for easy tracking. |
| Freeze Duration | Freeze for up to 2 months. |
| Thawing | Thaw overnight in the refrigerator before reheating. |
Reheating Tips
- Oven Reheat: Preheat oven to 350°F (175°C). Place the pie on a baking sheet and cover the edges with foil to avoid burning the phyllo. Bake for 20-25 minutes or until heated through and the crust is crispy again.
- Avoid Microwave: Microwaving may make the phyllo dough soggy and unevenly heated, compromising texture.
Make-Ahead Assembly
To save time on busy days, prepare the filling and phyllo layers separately in advance:
- Prepare the Filling: Cook the chicken and vegetables, then mix with the creamy sauce. Cool and refrigerate the filling in an airtight container for up to 2 days.
- Handle Phyllo Dough: Thaw phyllo sheets as instructed and keep wrapped tightly in the refrigerator to prevent drying out.
- Final Assembly and Bake: When ready, layer the phyllo dough over the chilled filling. Brush with melted butter between each layer. This step can be done up to an hour before baking to maintain phyllo crispness.
- Bake Fresh: Follow baking instructions for a golden, crisp crust and warm, bubbling filling.
Summary of Storage Times
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerated Pie | 3-4 days | Cool completely before wrapping |
| Frozen Pie | Up to 2 months | Wrap tightly, thaw overnight |
| Prepared Filling | 2 days refrigerated | Keep airtight |
Tip: Always check for any off smells or mold before reheating leftovers to ensure food safety.
By following these Storage and Make-Ahead Tips, our Chicken Pot Pie With Phyllo Dough stays deliciously fresh and crispy, ready to brighten your table any day of the week.
Conclusion
This chicken pot pie with phyllo dough recipe offers a fresh take on a beloved classic. The crispy, delicate layers of phyllo bring a lightness that perfectly complements the creamy, savory filling. It’s a dish that’s both comforting and elegant, ideal for any occasion.
By mastering the techniques and tips shared, we can confidently create a pie that’s visually stunning and packed with flavor. Whether for a cozy family meal or impressing guests, this recipe delivers every time.
Let’s enjoy the satisfying crunch and rich filling together, knowing we’ve crafted something truly special in the kitchen.
Frequently Asked Questions
What makes phyllo dough a good choice for chicken pot pie crust?
Phyllo dough creates a lighter, crispier crust compared to traditional pastry. Its delicate layers add texture and a pleasing contrast to the creamy chicken and vegetable filling, elevating the classic comfort food.
Which ingredients are essential for the chicken filling?
Key ingredients include cooked chicken, carrots, peas, celery, onions, butter, flour, chicken broth, milk or cream, and seasonings like thyme, garlic powder, and nutmeg.
How should I handle phyllo dough to avoid tearing?
Thaw phyllo dough completely, keep sheets covered with a damp towel while working, and brush each layer gently with melted butter to maintain flexibility and prevent tearing.
What equipment do I need to make this chicken pot pie?
You’ll need a preheated oven, a pie dish, skillet, mixing bowls, pastry brush, measuring tools, knife, and aluminum foil for covering edges during baking.
What is the baking temperature and time for the phyllo chicken pot pie?
Bake at 375°F (190°C) for 30–35 minutes covered with foil, then an additional 10–15 minutes uncovered until the crust is golden brown and crisp.
How do I check if the chicken pot pie is done baking?
Look for a deep golden-brown crust and ensure the filling is hot and bubbly in the center. If needed, bake a bit longer but avoid overbaking.
How long should the pot pie rest before serving?
Allow the pie to rest for about 10 minutes to let the filling thicken and the crust remain crisp before slicing and serving.
What are some good side dishes to serve with chicken pot pie?
Serve with fresh garden salad, steamed or roasted vegetables, buttery mashed potatoes, or tart chutney to complement the rich flavors of the pot pie.
Can I make this chicken pot pie ahead of time?
Yes, you can assemble the pie ahead, refrigerate before baking, or freeze it wrapped tightly for up to 2 months. Reheat in the oven for best texture.
How should I store leftover chicken pot pie?
Cool completely, wrap tightly, and refrigerate for 3-4 days. For longer storage, freeze it properly. Reheat in the oven to retain crispiness and warmth.