Phyllo-Crust Chicken Pot Pie
A savory chicken pot pie with a flaky phyllo crust, loaded with tender chicken, potatoes, peas, and carrots, perfect for comforting family dinners or casual gatherings.
Ingredients
- 2 large skinless, boneless chicken breast halves ⓘ
- 2 medium potatoes ⓘ
- 1 onion ⓘ
- 2 cups frozen mixed peas and carrots ⓘ
- 2 tablespoons salad oil ⓘ
- 1 teaspoon salt ⓘ
- 1/4 teaspoon dried tarragon leaves (optional) ⓘ
- 1 (13 3/4 oz.) can low-sodium chicken broth
- 2 to 2 1/2 tablespoons flour ⓘ
- 6 sheets phyllo ⓘ
- 1 tablespoon butter ⓘ
Instructions
- Cut chicken breast halves into 1-inch chunks.
- Peel and cut potatoes into 1/2-inch pieces.
- Dice the onion.
- In a 12-inch, high rim frying pan, over medium heat, heat the salad oil.
- Cook the chicken, stirring frequently until tender and no longer pink.
- Remove the cooked chicken with a slotted spoon and set aside.
- Preheat the oven to 425°F.
- In the same pan, add potatoes and onion, cook until slightly tender.
- Add the chicken broth and bring to a boil.
- Stir in flour gradually until the mixture thickens.
- Add the frozen peas and carrots, cook for a few more minutes.
- Layer the cooked chicken mixture into a baking dish.
- Place the phyllo sheets over the filling, brushing each sheet with melted butter as you layer.
- Bake in the preheated oven for about 20-25 minutes until golden and bubbly.
Tips & Substitutions
For extra flavor, consider adding garlic or fresh herbs like thyme or rosemary to the chicken mixture. If you're short on time, rotisserie chicken can be a great substitute for the raw chicken breast. For a vegetarian option, replace chicken with sautéed mushrooms and increase the amount of veggies. Make sure to keep the phyllo dough covered with a damp towel to prevent it from drying out while you layer.
Serving Suggestions
Serve this Phyllo-Crust Chicken Pot Pie with a crisp side salad or steamed green vegetables for a well-rounded meal. It pairs beautifully with Jessica'S Rice Pilaf for a delightful contrast in textures. Consider garnishing with fresh herbs or a side of cranberry sauce for a pop of color and flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and warm it in a 350°F oven until heated through, or microwave individual portions for quicker reheating. For best results, add a splash of chicken broth before reheating to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Phyllo-Crust Chicken Pot Pie contains roughly 1009 calories, with 19g protein, 111g carbohydrates, and 56g fat. It is an excellent source of iron (86% of the Daily Value), protein (39% of the Daily Value), and potassium (36% of the Daily Value). Note that it is relatively high in sodium, at 1309mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this pot pie?
Absolutely! You can customize the filling with your favorite vegetables like corn, green beans, or bell peppers. Just make sure to adjust the cooking time to ensure all vegetables are tender before adding the broth.
How can I make this recipe gluten-free?
To make this pot pie gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Additionally, check the labels on the chicken broth and phyllo dough to ensure they are gluten-free as well.
Can I prepare this dish in advance?
Yes, you can prepare the filling up to a day in advance and store it in the refrigerator. When ready to bake, layer the phyllo sheets on top just before placing it in the oven to ensure they stay crispy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).