Phyllo Chicken Pot Pie
Phyllo Chicken Pot Pie is full of tender chicken, vegetables and potatoes in a creamy sauce topped with scrunched, golden, flaky filo pastry!
Print
Pin
Servings: 6
Calories: 276kcal
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.
Tried this recipe?Head down to the comments and give it a star rating!
Nutrition
Calories: 276kcal | Carbohydrates: 19g | Protein: 21g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 79mg | Sodium: 841mg | Potassium: 625mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4142IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 1mg
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.