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.
Nutrition & Diet Analysis (per serving)
900
kcal
45% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Wheat/Gluten
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).
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).