Chicken Pot Pie With Phyllo Dough
This chicken pot pie with phyllo dough is pure comfort. Enjoy the classic creamy filling nestled under crispy, flaky sheets of phyllo dough. It’s bound to become a new family favorite.
Ingredients
Chicken Thighs
- 1 pound boneless skinless chicken thighs cooked and diced (3-4 chicken thighs)
- ¾ teaspoon salt or to taste
- ½ teaspoon black pepper
Pot Pie Filling
- ¼ cup butter
- 1 ½ cups sliced carrot halves approximately 2-3 carrots
- 1 cup sliced celery approximately 2 stalks
- 2 cups diced potato approximately 1-2 small potatoes
- 3 cloves garlic chopped
- 1 onion diced
- 1 teaspoon lemon zest zest from approximately 1 small lemon
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cup frozen sweet peas
Chicken Pot Pie Sauce
- ½ cup dry white wine
- ½ scant cup all purpose flour
- 2 ¼ cups chicken stock or broth
- 1 cup milk preferably whole, but whatever you have will do
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt or to taste
For Assembly
- Phyllo Dough 1 roll
- ¼ cup butter melted
Instructions
COOK YOUR CHICKEN
- Salt and pepper chicken thighs.
- Add olive oil to a medium non-stick frying pan or stainless steel frying pan on medium heat. Let the pan get hot for about a minute. Place the chicken thighs flat in the pan. Lower heat slightly. Cook for 12-15 minutes, flipping every 3-4 minutes and covering for the last 4 minutes, until the chicken is cooked through and juices run clear. (Temp to 165F.) Cover for the last 4 minutes of cooking.
- Remove from heat and when cool enough to handle, shred or cube.
MAKE THE POT PIE FILLING
- Preheat the oven to 400 degrees Fahrenheit.
- In a large skillet (120-12 inches) over medium-high heat, melt butter, add the chopped onions, celery, lemon zest and thyme, sautéing until translucent and fragrant, about 1-2 minutes. Add in the chopped carrots, potatoes, and garlic and sauté for another 1-2 minutes. Add the salt and black pepper and give it a stir.
- Then, add in the flour, stirring until combined. Deglaze the pan with the white wine. Then, slowly add in the milk (whisking frequently) and chicken broth until the liquid becomes smooth and thickens.
- Add in the chicken, stirring until combined and reduce the heat to low so that everything simmers for 2-3 minutes. Remove from heat and add green peas, stirring chicken mixture to combine.
ASSEMBLE & BAKE
- Scrunch sheets of phyllo and place them over the top of the filling. You should use most of the package if you are using a 12-inch skillet. Then, using a pastry brush, brush the top of the phyllo dough with melted butter.
- Bake for 30 minutes or until the phyllo dough is golden brown.
Notes
When you are cooking the chicken, monitor the heat in your pan. Lower heat if the pan is starting to scorch or the oil starts to smoke or the chicken starts to burn. I’ve found low temps and patience to be crucial to pan-frying chicken.
Whisking the pot pie filling frequently once you add the flour and are making the sauce prevents lumps and curdling of the flour and liquid.
You’ll know the filling is ready when the sauce thickens and the bubbles get bigger before they pop.
If you don’t have an oven-safe skillet (stainless steel or cast iron), you can make the filling and pour it into an 8x8 inch casserole dish. Place a baking tray on the rack below the dish, just in case any of the juices bubble over.
The size of your dish will dictate how many phyllo dough sheets you use.
Tried this recipe?Let us know how it was!