Phyllo Chicken Pot Pie is a comforting dish with tender chicken, vegetables, and potatoes in a creamy sauce, topped with a crown of scrunched, flaky filo pastry. Easy to make, lighter than traditional crusts, and versatile for weeknight dinners or gatherings!
Chicken Pot Pie is a classic comfort food, but this version swaps the heavy, traditional pie crust for light and crispy phyllo pastry.
The result? A dish that's still hearty and satisfying but with a fresh twist.
Inside, you'll find tender pieces of chicken, sweet carrots, and peas in a creamy sauce.
The filling is cozy and comforting, while the filo top adds a delicate crunch that makes each bite extra special.
I find this recipe especially great when you're craving something warm but not too heavy. And it's perfect for when you want to change up your usual routine without tackling anything too complicated.
The crispy phyllo pastry pairs so well with the creamy, savory filling-it's like having a pie without all the work of making dough. Plus it looks really special and has a great texture with every bite.
Serve it on it's own, or with Buttered Cabbage, Melted Leeks, or Fried Apple Salad with Walnuts and Grapes.
Jump to:
What is Phyllo Pastry?
Phyllo (also spelled filo) is a type of thin, unleavened dough used in various Mediterranean and Middle Eastern dishes.
It's known for its delicate, flaky texture and is made by rolling out dough into very thin sheets, almost paper-like.
When layered with butter or oil and baked, phyllo becomes crisp and light. It's commonly used in dishes like baklava and spanakopita, as well as savory pies like our Phyllo Chicken Pot Pie.
Unlike traditional pie crusts or puff pastry, phyllo is lower in fat, making it a lighter, crispier alternative.
In most supermarkets, you'll find phyllo (or filo) pastry in the frozen foods section, usually near frozen pie crusts, puff pastry, and other frozen doughs. Look for it in flat, rectangular boxes labeled as "phyllo dough" or "filo pastry."
Why You'll Love This Recipe
- Lighter Option: Using filo pastry instead of traditional pie crust keeps it lighter without sacrificing flavor.
- Easy to Make: Despite the fancy appearance, this dish is quite simple to prepare with just a few steps.
- Great for Leftovers: Perfect for batch cooking or using up leftover chicken and veggies.
- Family-Friendly: A hit with both kids and adults, making it a great go-to dinner.
- Customizable: Easy to adapt with different vegetables or even leftover turkey after the holidays.
Ingredients
You only need simple pantry ingredients for this recipe!
- Phyllo Pastry: Light and crispy, it bakes quickly and evenly. Defrost in the fridge to prevent it from drying out.
- Chicken: Boneless, skinless chicken breast meat for lean protein. I sometimes swap in skinless boneless chicken thighs for a richer taste.
- Carrots: Adds sweetness and color. Fresh or frozen both work.
- Onion: Provides a mild, sweet base flavor.
- Frozen Peas: Convenient and quick to cook. Canned peas will be too soft, so I stick with frozen.
- Potatoes: Brings substance and heartiness to the filling. Russet or Yukon Gold both work well.
- Chicken Bouillon Cube: Enhances the savory flavor. I use low-sodium if I want more control over the salt level.
- Butter: Helps create a roux and adds a buttery taste to the sauce.
- All-Purpose Flour: Thickens the sauce to give it that creamy consistency.
- Seasonings: Salt, black pepper, and garlic powder to keep the flavor balanced and savory.
- Chicken Broth: The liquid base for the sauce. Use low-sodium if you're watching salt.
- Milk: Adds creaminess. You can use whole or 2%, or even half-and-half if you want it richer.
See the recipe card for quantities and method.
How to make Phyllo Chicken Pot Pie
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Scroll down for the full ingredients list and method.
Add the diced chicken, carrots, peas and potatoes to a saucepan; add water to cover, plus the bouillon cube, and bring to a boil.
Boil for 15 minutes, then remove from the heat and drain.
Meanwhile, melt the butter in a saucepan over a medium heat, then add the onion and cook for 5-7 minutes, stirring often, until soft and translucent, but not browned.
Stir in the flour, salt, pepper, and garlic powder, and cook for 1 minute.
Whisk in the chicken broth, a little at a time, then add the milk a little at a time, whisking well.
Reduce the heat and simmer for 5-8 minutes or until thick.
Add the drained vegetables and chicken to the sauce, and stir to combine.
Pour the creamy chicken mixture into a heat proof 9"x13" baking dish.
Spray a sheet of filo pastry with spray oil or brush with oil. Loosely scrunch the sheet and place on top of the creamy chicken mixture.
Repeat until the whole pie is covered.
Place in the oven and bake for 25 minutes or until the filo is lightly browned and the filling is bubbling.
Serving Suggestions
- Side Salad: A crisp green salad with a light vinaigrette balances out the creamy richness.
- Crusty Bread: Perfect for mopping up any extra sauce. Or try Outback Steakhouse Bread.
- Roasted Veggies: Roasted brussels sprouts or asparagus make a great side. Try Roasted Parmesan Brussels Sprouts, Arkansas Green Beans with Bacon, or Roasted Beets.
Variations
- Vegetarian Option: Swap the chicken for extra vegetables like mushrooms and leeks or use plant-based chicken substitutes.
- Herby Twist: Mix fresh herbs like thyme or rosemary into the sauce.
- Cheesy Top: Sprinkle a bit of grated parmesan or sharp cheddar between the phyllo sheets for an extra layer of flavor.
- Spicy Kick: Add a pinch of chili flakes or smoked paprika to the sauce for a little heat.
More Chicken Dinner Recipes
Recipe Tips
- When whisking in the broth, do it gradually to prevent lumps in the sauce.
- Don't skip pre-cooking the chicken and veggies-it keeps them from being undercooked in the final bake.
- Handle the filo sheets with care, and cover them with a damp cloth while you're assembling to prevent them from drying out.
- This recipe works well if you prepare the filling in advance. Simply cook and cool the filling, then store it in the fridge for up to 2 days. When you're ready to bake, assemble with fresh phyllo and pop it in the oven.
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📖 Recipe
Phyllo Chicken Pot Pie
Equipment
- Pot
- 9"x13" baking dish
Ingredients
- 1 pound boneless skinless chicken breasts cubed
- 1 cup carrots diced
- 1 cup frozen peas
- 1 cup potatoes diced and peeled
- 1 chicken bouillon cube
- ⅓ cup butter
- ½ an onion diced
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2 cups chicken broth
- ⅔ cup milk
- 8 sheets of filo pastry
- Oil or spray oil
Instructions
- Preheat the oven to 400°F/200°C
- Add the diced chicken, carrots, peas and potatoes to a saucepan; add water to cover, plus the bouillon cube, and bring to a boil. Boil for 15 minutes, then remove from the heat and drain.
- Meanwhile, melt the butter in a saucepan over a medium heat, then add the onion and cook for 5-7 minutes, stirring often, until soft and translucent, but not browned.
- Stir in the flour, salt, pepper, and garlic powder, and cook for 1 minute.
- Whisk in the chicken broth, a little at a time, then add the milk a little at a time, whisking well.
- Reduce the heat and simmer for 5-8 minutes or until thick.
- Add the drained vegetables and chicken to the sauce, and stir to combine.
- Pour the creamy chicken mixture into a heat proof 9"x13" baking dish.
- Spray a sheet of filo pastry with spray oil or brush with oil. Loosely scrunch the sheet and place on top of the creamy chicken mixture. Repeat until the whole pie is covered.
- Place in the oven and bake for 25 minutes or until the filo is lightly browned and the filling is bubbling.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Susannah says
My family loved this recipe!
Sui says
This worked exactly as written, thanks!