Chicken Pot Pie with Phyllo
A bubbling pot of chicken and vegetables, scented with aromatics, and laced with cream, the classic chicken pot pie is one of mealtime’s greatest pleasures. Cover that stew with a buttery, crackly phyllo crust, and you unearth paradise.
This recipe was written for the Arizona Republic.
One simple swap – light and flaky phyllo instead of weighty pastry – revitalizes America’s favorite comfort food. The pastry is crisp and feathery, making it the perfect partner for the rich and creamy chicken filling. Plus, the phyllo isn’t heavy or dense, so you feel satisfied after the meal, not stuffed.
This recipe calls for cooked chicken, but you can start with raw. If you have raw chicken breasts, tenders, and/or thighs, place what you have on a baking sheet and season with salt and black pepper. Roast at 400 degrees until a meat thermometer registers 165 degrees.
Timing will depend on the cut you’re using and whether the chicken is bone-in or boneless; plan on about 15 minutes for tenders and 20 to 30 minutes for boneless and bone-in chicken breasts and thighs. Boneless chicken will cook faster than bone-in.
You need 4 cups of cooked chicken for this recipe, which equates to about 2 large chicken breasts or 6 thighs. You can also use a combination of light and dark meat. Note: You can also use turkey or ham.
Use any baking dish you want. The beauty of this recipe lies in its versatility. There’s no fussing with a pie crust or worrying about which baking dish to use to ensure the pastry snuggles every inch. Since we’re using scrunched-up phyllo dough, any baking dish works. If you want to minimize clean-up, use a pan you can take from the cooktop to the oven.
Can you freeze this pot pie? The short answer is yes. If you have leftover pot pie, cover the pan with foil and then plastic wrap and freeze for up to 3 months. The “long answer” adds that the delicate phyllo will crack when frozen, so the presentation won’t be as impressive the second time around. But the flavor will be fine. Thaw the pot pie overnight in the refrigerator and reheat in a 350-degree oven until hot all the way through (165 degrees on a meat thermometer).
What should you serve with this chicken pot pie? Chicken pot pie is basically a complete meal, featuring a healthy blend of meat, starch, and vegetables. I suggest you serve a mixed green salad on the side and call it a day!
Chicken Pot Pie with Phyllo
Ingredients
- 4 tablespoons butter, preferably unsalted
- 1 cup chopped yellow onion
- 1 cup sliced carrots
- 8 ounces sliced button or cremini mushrooms
- 3 cloves garlic, minced
- 3/4 teaspoon dried thyme
- Salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 3/4 cups chicken broth , or chicken stock
- 1/2 cup heavy cream
- 4 cups cooked shredded chicken breasts, or chicken tenders, or thighs, or a combination (see note above)
- 3/4 cup frozen peas, kept frozen until ready to use
- 3 tablespoons chopped fresh parsley, divided
- 4-5 phyllo dough sheets, halved crosswise
- 2-3 tablespoons melted butter
Instructions
- Preheat the oven to 375 degrees.
- Melt the 4 tablespoons of butter in a large skillet or oven-safe pan over medium heat. Add the onion and carrots and cook for 3 to 5 minutes, until soft. Add the mushrooms and garlic and cook for 5 more minutes, until the mushrooms are soft and releasing liquid. Add the thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and cook for 1 minute, until the thyme is fragrant.
- Add the flour and stir to coat the vegetables.
- Add the chicken broth and cream and bring to a simmer. Simmer for 2 to 3 minutes, until the liquid reaches a gravy-like consistency.
- Fold in the chicken, frozen peas, and 2 tablespoons of the parsley. Remove the pan from the heat. Season to taste with salt and black pepper.
- If you’re not using an oven-safe pan, transfer the chicken mixture to a baking dish (I prefer shallow baking dishes or pie plates so you can enjoy more of the phyllo topping).
- Arrange the phyllo sheets on a flat surface. Working with one sheet at a time, brush the phyllo with a thin layer of the melted butter (keep remaining phyllo sheets covered with a kitchen towel so they don’t dry out). Using your hands, gently scrunch up the phyllo sheet from the middle and nestle it on top of the chicken mixture. Continue until the entire top is covered in phyllo. If necessary, use some of the leftover phyllo to fill in any gaps.
- Bake for 10 to 15 minutes, until the phyllo is golden brown, and the filling is bubbling.
- Top with the remaining parsley and serve.