There’s something undeniably comforting about chicken pot pie, but when we swap out the traditional crust for flaky, golden phyllo dough, it takes this classic dish to a whole new level. The delicate layers of phyllo add an irresistible crunch that perfectly complements the creamy, savory filling. It’s a modern twist on a timeless favorite that’s sure to impress.
This recipe is perfect for those crisp evenings when we’re craving something warm and hearty but don’t want to spend hours in the kitchen. By using phyllo dough, we save time without sacrificing flavor or texture. Plus, it’s a great way to elevate a dish we all know and love. Whether we’re serving it for a family dinner or a cozy gathering, this chicken pot pie will have everyone coming back for seconds.
Ingredients
For this elevated chicken pot pie recipe, we’re combining a creamy, savory filling with the airy crispness of phyllo dough. Below are the Ingredients neatly divided into sections for your convenience. Let’s gather everything we need to bring this satisfying dish to life.
For The Filling
- 3 tablespoons butter, unsalted
- 1 medium onion, finely diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth, low sodium, warmed
- 1 cup heavy cream, or whole milk
- 3 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 cup frozen peas, thawed
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1/2 teaspoon kosher salt, or to taste
For The Phyllo Dough Topping
- 1 roll of phyllo dough, thawed (typically 8–10 sheets)
- 1/4 cup butter, melted and divided
- 1/4 teaspoon flaky sea salt (optional, for sprinkling)
Note: Using phyllo dough instead of traditional pie crust enhances the crunch factor significantly, making this dish a standout.
Equipment Needed
To prepare our Chicken Pot Pie with Phyllo Dough, having the right equipment is essential for a smooth and efficient cooking experience. Below is a comprehensive list of tools you’ll need for this recipe:
Essential Equipment List
- 10-12 inch skillet: A heavy-bottomed skillet ensures even cooking for the filling.
- Large mixing bowl: Ideal for combining ingredients or keeping prepped components organized.
- Pastry brush: Crucial for brushing melted butter onto the delicate phyllo dough layers.
- Baking dish (9×13-inch or similar): This will hold the assembled pot pie. Choose one that’s oven-safe.
- Sharp knife: For chopping vegetables uniformly and shredding chicken if needed.
- Cutting board: A sturdy surface for vegetable and meat prep.
- Wooden spoon or silicone spatula: Helps in stirring ingredients without scratching the skillet.
- Measuring cups and spoons: Ensure accurate measurements for consistency in flavor and texture.
- Clean kitchen towel or plastic wrap: Essential to keep the phyllo dough from drying out while assembling.
Optional but Helpful Tools
- Food thermometer: Useful for ensuring the filling is at a safe serving temperature.
- Cooling rack: Allows for proper ventilation under the baking dish and avoids overcooking.
- Small ramekin: Convenient if dividing portions for individual servings.
Pro Tip
When working with phyllo dough, speed and efficiency are key. Keep the dough sheets covered with a slightly damp kitchen towel at all times while you layer them to maintain their pliability and prevent cracking.
This setup not only makes the process streamlined but also protects the integrity of the star of the show—our flaky phyllo dough topping. Ensure all your tools are within arm’s reach for a seamless cooking experience.
Directions
This Chicken Pot Pie Recipe with Phyllo Dough is straightforward yet offers elevated flavors with its creamy filling and flaky topping. Let’s follow these steps to bring this comforting dish to life.
Prep The Filling
- Dice and chop ingredients: Finely dice 1 medium onion, 2 medium carrots, and 2 celery stalks. Ensure all pieces are uniform for even cooking. Shred 2 cups of cooked chicken (rotisserie chicken works well).
- Measure liquids: Measure 2 cups of chicken broth and 1 cup of heavy cream. Have them ready for easy access during cooking.
Cook The Filling
- Sauté the vegetables: In a heavy-bottomed skillet, melt 3 tablespoons of unsalted butter over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes until softened and fragrant, stirring occasionally.
- Make a roux: Sprinkle in 1/4 cup of all-purpose flour. Stir constantly for 1-2 minutes to cook out the raw flour taste.
- Add liquids: Slowly pour in the chicken broth while stirring to prevent lumps. Bring the mixture to a simmer and let it thicken. Gradually stir in the heavy cream.
- Combine with chicken and peas: Fold in the shredded cooked chicken and 1 cup of frozen peas. Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of dried thyme. Remove from heat and let the filling cool slightly.
Prepare The Phyllo Dough
- Thaw and cover dough: If frozen, allow the phyllo dough to thaw in the refrigerator overnight or for at least 3-4 hours. Keep it covered with a damp towel while working to prevent drying out.
- Melt butter: Melt 1/2 cup of unsalted butter in a microwave-safe dish or a saucepan on the stove. Use it for brushing the phyllo layers.
Assemble The Pot Pie
- Preheat oven and prepare the dish: Preheat the oven to 375°F (190°C). Lightly grease a baking dish or pie dish with butter or nonstick spray.
- Layer phyllo sheets: Place 1 sheet of phyllo dough over the baking dish, letting the edges drape. Brush generously with melted butter. Repeat the process, layering 6-8 sheets, ensuring butter coats each layer.
- Add the filling: Pour the cooled chicken filling evenly into the phyllo-lined dish. Spread it out to create a smooth layer.
- Top with phyllo: Finish by layering 6 more sheets of phyllo dough on top, brushing each with butter. Tuck in or trim the overhanging dough for a neat finish. Sprinkle a pinch of flaky sea salt for extra flavor, if desired.
- Bake and serve: Place the assembled pot pie on the center rack of the preheated oven. Bake for 30-35 minutes until the phyllo is golden and crisp. Allow it to rest for 10 minutes before serving.
| Step | Time Needed |
|---|---|
| Prepping the ingredients | 10 minutes |
| Cooking the filling | 15 minutes |
| Assembling the pie | 10 minutes |
| Baking and resting | 40-45 minutes |
Cooking Instructions
Follow these step-by-step Cooking Instructions to create a delightful Chicken Pot Pie with Phyllo Dough. Each step ensures a creamy filling and a crispy, golden phyllo topping.
1. Prepare the Filling
- Heat the skillet: Place a heavy-bottomed skillet on medium heat. Melt 4 tablespoons of unsalted butter.
- Sauté vegetables: Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for 5-7 minutes until softened, stirring occasionally.
- Make the roux: Sprinkle 1/4 cup of all-purpose flour evenly over the sautéed vegetables. Stir continuously for 1-2 minutes until the flour is slightly golden.
- Add liquids: Slowly pour in 2 cups of chicken broth and 1 cup of heavy cream, stirring constantly to avoid lumps. Cook for 3-4 minutes until the mixture thickens.
- Combine remaining ingredients:
- Stir in 2 cups of shredded or diced cooked chicken.
- Add 1 cup of frozen peas and season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and a pinch of dried thyme.
- Set aside: Remove the skillet from the heat. Let the filling cool slightly while preparing the phyllo dough.
2. Prepare the Phyllo Dough
- Thaw and prep: Ensure the phyllo dough is fully thawed and at room temperature. Carefully unroll the dough and keep it covered with a damp kitchen towel to prevent it from drying out.
- Butter the sheets: Melt 4 tablespoons of unsalted butter. Using a pastry brush, lightly butter each sheet of phyllo dough as you layer them.
Pro Tip: Use 6-8 phyllo sheets for the best flaky texture. Overlapping layers with butter between them ensures the perfect crispness.
3. Assemble the Pot Pie
- Preheat oven: Set the oven to 375°F (190°C) to ensure even baking.
- Fill the dish: Transfer the prepared filling into a greased 9×13-inch baking dish or similar oven-safe dish.
- Layer the phyllo sheets: Place the prepped phyllo sheets over the top of the filling. Trim any overhang and tuck the edges neatly around the dish for an even crust.
- Butter the surface: Lightly brush the top layer with more melted butter. Sprinkle with flaky sea salt for added flavor, if desired.
4. Bake and Serve
- Bake: Place the assembled pot pie in the preheated oven. Bake for 25-30 minutes, or until the phyllo topping is golden-brown and crispy.
- Cool briefly: Remove from the oven and let it rest for 5-10 minutes to allow the filling to set.
- Serve: Carefully slice and serve warm. Pair with a side salad or crusty bread for a complete meal.
| Step | Key Action | Duration |
|---|---|---|
| Prepare filling | Sauté, mix, and thicken | 20 minutes |
| Prep phyllo dough | Layer sheets with melted butter | 10 minutes |
| Assemble pot pie | Layer filling and phyllo in baking dish | 5 minutes |
| Bake and cool | Bake and rest before serving | 35-40 minutes |
Serving Suggestions
When it’s time to serve our chicken pot pie with phyllo dough, the possibilities are endless! This dish is comforting, indulgent, and pairs beautifully with a variety of sides and beverages. Here are some ideas to elevate your meal:
1. Serve with Fresh Green Salads
Balance the richness of the creamy filling and buttery phyllo with a crisp, refreshing salad. A simple arugula or mixed greens salad dressed in a light vinaigrette can cut through the richness and cleanse the palate. Consider adding toppings like:
- Toasted nuts for crunch.
- Dried cranberries or sliced apples for sweetness.
- Shaved Parmesan for a hint of saltiness.
2. Pair with Rustic Breads or Rolls
Warm artisan bread or soft dinner rolls complement the pie’s flaky crust perfectly. Serve a side of herb-infused butter or olive oil with balsamic vinegar for dipping. It’s a great way to scoop up any leftover sauce from the plate!
3. Include Comforting Side Dishes
To make this dish a hearty meal, add one or two warm side dishes. Some of our favorites include:
- Mashed potatoes with a pat of butter and freshly cracked pepper.
- Roasted root vegetables, such as carrots and parsnips, drizzled with honey.
- Steamed green beans tossed with lemon zest and almonds.
4. Garnish for Presentation
A sprinkle of fresh thyme or parsley over the baked chicken pot pie adds color and a hint of herbal aroma. Serving it with a dollop of creamy horseradish sauce or cranberry chutney can introduce a burst of flavor contrast.
5. Pick the Right Beverages
Pairing the right drink elevates the dining experience. Here are our top recommendations:
| Beverage | Why It Works |
|---|---|
| A glass of Chardonnay | Its buttery notes enhance the richness of the filling. |
| Sparkling water with lemon | Refreshes your palate between bites. |
| Hot apple cider | A cozy option for cold evenings. |
6. Dessert to Close the Meal
Round off the meal with something light and sweet. A slice of lemon meringue pie or a bowl of vanilla ice cream with fresh berries works as a refreshing contrast to the savory pot pie.
Make-Ahead Instructions
Preparing our Chicken Pot Pie with Phyllo Dough ahead of time is a fantastic way to save time and simplify busy weeknights or special occasions. Let’s break down the steps to ensure it stays fresh, flavorful, and perfectly baked when ready to serve.
Assemble in Advance (Unbaked)
We can assemble the entire pot pie and refrigerate it before baking. Follow these steps:
- Prepare the filling: Cook the filling completely as per the recipe and let it cool to room temperature to prevent moisture from forming under the phyllo dough layers.
- Layer the phyllo dough: Once the filling is cool, layer the thawed phyllo dough sheets over the filling as instructed. Be sure to brush each layer generously with melted butter.
- Wrap and store: Cover the unbaked pot pie tightly with plastic wrap or aluminum foil. Ensure it’s sealed well to avoid drying out or absorbing any fridge odors.
- Refrigerate: Store in the refrigerator for up to 24 hours. When ready to bake, remove the wrap, brush the top with an extra layer of melted butter, and bake as per the recipe instructions.
Pro Tip: If you notice the phyllo dough drying out while assembling, cover it immediately with a damp towel to maintain its flexibility and prevent cracking.
Freezing for Longer Storage
For long-term storage, freezing is an excellent option. This method retains the pot pie’s quality, making it easy to enjoy a homemade meal at a moment’s notice.
- Cool the filling: As with refrigeration, ensure the filling is completely cool before layering the phyllo.
- Assemble and freeze: Layer the phyllo dough over the filling, brushing each sheet with butter. Wrap the entire dish securely with a double layer of plastic wrap, then a layer of aluminum foil.
- Freeze: Store the pot pie in the freezer for up to 3 months.
Here’s a quick-reference table for safe storage times:
| Storage Method | Maximum Storage Time |
|---|---|
| Refrigeration | 24 hours |
| Freezing | 3 months |
- Bake from frozen or thawed: We can bake the pot pie directly from frozen. To do so, unwrap it, cover it loosely with aluminum foil, and bake at 375°F for 40-50 minutes. Remove the foil, then continue baking for an additional 15-20 minutes or until the phyllo is golden and the filling is bubbly. If thawed in the fridge overnight, bake as per fresh instructions.
Important: Always check the center of the pot pie with a food thermometer to ensure it reaches 165°F, especially when baking from frozen.
Tips for Maximum Freshness
- Keep phyllo dough refrigerated until just before use. If freezing the entire pot pie, allow the phyllo to fully defrost prior to assembling.
- For best results, use a high-quality freezer-safe dish to prevent freezer burn or cracking during storage.
- Label the dish with “Chicken Pot Pie with Phyllo Dough,” the storage date, and baking instructions to make mealtime stress-free.
By preparing ahead, we ensure that this comforting chicken pot pie is always ready to deliver its hearty flavors and satisfy our cravings, even on the busiest days.
Storage And Reheating Tips
Proper storage and reheating are crucial to enjoying our Chicken Pot Pie with Phyllo Dough at its best. Follow these carefully outlined tips to maintain the crispness of the phyllo topping and the creamy richness of the filling.
Refrigeration Tips
- Allow the pot pie to cool completely at room temperature before storing. Hot food placed directly in the fridge can cause condensation, leading to soggy phyllo dough.
- Wrap the baking dish tightly with plastic wrap or aluminum foil to prevent air exposure.
- The pot pie can be stored in the refrigerator for up to 3 days.
Freezing Instructions
For extended storage, freezing is an excellent option:
- If freezing the entire pot pie, ensure it is unbaked for the best results. The phyllo dough will stay crispier this way when baked later.
- Wrap the assembled (and unbaked) pot pie securely with plastic wrap, followed by a layer of aluminum foil to lock in freshness.
- If freezing leftover baked pot pie, transfer individual portions into airtight containers to preserve flavor and texture.
- Frozen pot pie can be stored for up to three months.
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigeration | Up to 3 days | Cool completely; wrap tightly before storing. |
| Freezing (Unbaked) | Up to 3 months | Wrap carefully to preserve phyllo dough quality. |
| Freezing (Baked) | Up to 3 months | Use airtight containers for individual portions. |
Reheating Tips
To bring back the delicious texture and flavor of your chicken pot pie, reheating properly is key:
- From Refrigerated (Baked):
Preheat your oven to 375°F (190°C). Transfer the pot pie to an oven-safe dish (if not already in one) and cover lightly with foil to prevent over-browning. Heat for 20-30 minutes until warmed through. Remove the foil for the last 5 minutes to crisp up the phyllo topping.
- From Frozen (Unbaked):
Preheat the oven to 375°F (190°C). Remove the plastic wrap and foil, then bake directly from frozen for 60-70 minutes. To avoid undercooking, check that the internal temperature of the filling reaches 165°F using a food thermometer.
- From Frozen (Baked):
For reheating a frozen, already-baked pot pie, preheat your oven to 350°F (175°C). Cover the pie with foil and heat for about 30-40 minutes, uncovering for the last 10 minutes to ensure a crisp topping.
| Reheat Method | Temperature | Time | Tips |
|---|---|---|---|
| Refrigerated (Baked) | 375°F | 20-30 minutes | Cover lightly; uncover to crisp top. |
| Frozen (Unbaked) | 375°F | 60-70 minutes | Ensure filling reaches 165°F. |
| Frozen (Baked) | 350°F | 30-40 minutes | Uncover during the last 10 minutes. |
Expert Tips for Best Results
- Always reheat chicken pot pie in the oven rather than the microwave. Microwaving can lead to soggy phyllo dough.
- When reheating, use a baking sheet to catch any spills or bubbles from the filling.
- For single portions, you can use a toaster oven on a lower heat setting for even warming and crisping.
Conclusion
This chicken pot pie with phyllo dough offers a delightful twist on a comforting classic. The combination of creamy filling and golden, flaky topping creates a dish that’s both satisfying and elevated. Whether you’re making it for a cozy family dinner or prepping ahead for a busy week, this recipe is versatile and sure to impress. With simple steps and thoughtful tips, it’s easy to bring this flavorful meal to your table. Let’s embrace the joy of homemade comfort food done right!
Frequently Asked Questions
What makes this chicken pot pie unique?
This recipe uses flaky phyllo dough instead of the traditional crust, adding a delightful crunch and elevating the creamy filling. It’s quick, easy to prepare, and perfect for family dinners or gatherings.
What ingredients are needed for the chicken pot pie?
You’ll need vegetables, butter, flour, chicken broth, heavy cream, cooked chicken, peas, and seasonings for the filling. For the topping, you’ll need thawed phyllo dough, melted butter, and optional flaky sea salt.
Can I make the pot pie ahead of time?
Yes, you can assemble the unbaked pot pie and store it in the refrigerator for up to 24 hours or freeze it for up to three months for longer storage.
How should I reheat chicken pot pie?
For the best results, reheat refrigerated pot pies in the oven to maintain the phyllo’s crispness. If frozen, bake directly without thawing, adding extra time as needed.
How can I prevent phyllo dough from drying out?
Keep the phyllo dough covered with a damp towel while assembling the pot pie to maintain its pliability and prevent drying out.
What equipment do I need to prepare this recipe?
You’ll need a heavy-bottomed skillet, mixing bowl, pastry brush, baking dish, sharp knife, cutting board, silicone spatula, and measuring tools. Optional tools include a food thermometer and cooling rack.
Can I use leftover chicken for this recipe?
Absolutely! Using pre-cooked or leftover chicken saves time and works perfectly for this recipe.
How should I store leftovers?
Cool leftover pot pie completely, then wrap it tightly and refrigerate for up to three days. For longer storage, freeze individual portions in airtight containers.
Can I customize the filling?
Yes, you can customize the filling with additional vegetables, herbs, or spices to suit your preferences.
What are good side dishes to serve with this pot pie?
Pair it with fresh green salads, rustic bread, roasted root vegetables, or mashed potatoes. Light desserts like lemon meringue pie or vanilla ice cream also complement the meal.
Can I freeze an already baked pot pie?
Yes, freeze baked leftovers in individual portions inside airtight containers. Reheat in an oven or toaster oven to retain the phyllo’s texture.
How long does it take to prepare and cook the pot pie?
Preparation, assembly, and baking take about an hour, depending on your cooking pace. The recipe is designed to be quick and easy.