Okay, picture this: it’s a chilly evening, the kind where you just want to curl up with a warm blanket and something incredibly comforting. That’s exactly when this Chicken Pot Pie Phyllo Dough creation comes to the rescue. It’s like a warm hug in every bite, with a flaky, buttery crust that just melts in your mouth. I’ve always loved pot pie, but sometimes the traditional crust feels a little…heavy. This phyllo dough version? It’s light, airy, and adds this incredible textural contrast to the creamy, savory filling. Think of it as a fancy-pants cousin to classic chicken pot pie, but without all the fuss. My grandma used to make the BEST traditional chicken pot pie, this is my spin on it, lighter and a little bit elegant with the Chicken Pot Pie Phyllo Dough.
What is Phyllo Dough Chicken Pot Pie?
So, what exactly *is* this Chicken Pot Pie Phyllo Dough magic? Well, it’s basically your favorite chicken pot pie, but instead of a thick pastry crust, it’s topped with layers and layers of crispy, flaky phyllo dough. Phyllo dough is that super thin, almost translucent dough you often see used in Greek and Middle Eastern pastries. Think of it as a blank canvas that bakes up into the most delicate, shatteringly crisp topping imaginable. It’s essentially taking the comfort of a traditional pot pie and giving it a sophisticated, lighter makeover. And honestly, it’s so much easier than making a traditional pie crust from scratch! I always thought working with phyllo was intimidating, but trust me, it’s a breeze.
Why you will love this recipe?
Oh, where do I even begin? The reasons to adore this Chicken Pot Pie Phyllo Dough are endless! First and foremost, the flavor is just incredible. You get that classic, comforting chicken pot pie taste, but the phyllo dough adds this unexpected lightness and buttery crispness that elevates the whole dish. What I love most about this is how surprisingly simple it is to make. Seriously, don’t let the phyllo dough intimidate you! It’s way easier than making a traditional pie crust, and the results are so worth it. Plus, it’s a total crowd-pleaser. I’ve made this for family dinners, potlucks, and even casual weeknight meals, and it’s always a hit. Another big win is the cost-efficiency. You can use leftover chicken or rotisserie chicken to keep things budget-friendly, and the veggies are easily customizable based on what you have on hand. You can also make it vegetarian! Just swap the chicken for mushrooms or more vegetables. It is even good with turkey!
How do you make a Phyllo dough chicken pot pie?
Quick Overview
Making this Chicken Pot Pie Phyllo Dough is easier than you might think! You’ll start by creating a creamy, flavorful chicken filling with veggies. Then, you’ll layer the phyllo dough with melted butter, creating a super flaky crust on top of the filling. Finally, bake it until golden brown and bubbly. The whole process is surprisingly straightforward, and the results are absolutely divine. I promise, even if you’ve never worked with phyllo dough before, you can totally nail this!
Ingredients
For the Main Batter: Why?
* 1 package (16 ounces) phyllo dough, thawed overnight in the refrigerator. How do you thaw a banana?
* 1 cup (2 sticks) unsalted butter, melted. I prefer using European-style butter for its richer flavor, but any unsalted butter will work.
For the Filling:
* 2 tablespoons olive oil. Extra virgin olive oil is my go-to, but you can use any neutral oil like vegetable or canola oil.
* 1 onion, chopped. Yellow or white onion works perfectly.
* 2 carrots, peeled and chopped.
* 2 celery stalks, chopped.
* 8 ounces cremini mushrooms, sliced (optional, but highly recommended!). I love the earthy flavor of mushrooms.
* 1/2 cup all-purpose flour. This helps thicken the sauce. Can you use a gluten-free blend if needed?
* 4 cups chicken broth. Use low-sodium broth to control the saltiness.
* 1 cup heavy cream. For extra richness, you can substitute half-and-half or whole milk, but the cream gives it the best flavor.
* 2 cups cooked chicken, shredded or diced. Rotisserie chicken is a lifesaver here!
* 1 cup frozen peas.
* 1 cup frozen corn.
* 1 teaspoon dried thyme.
* 1/2 teaspoon dried sage.
* Salt and pepper to taste. Don’t be shy with the seasoning!
How do I follow the
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. I like to use cooking spray for this, but you can also grease it with butter or oil. How do I get the pan ready first?
Step 2: Start the Filling
In a Dutch oven, heat olive oil over medium heat. Add salt and pepper to taste. Add the onion, carrots, celery and cook until softened, about 5-7 minutes. Add the onion and mushrooms and cook for another 5 minutes, until they release their moisture and turn golden brown. When do you start to brown? This step is important for building flavor, so don’t rush it.
Step 3: Thicken the Sauce
Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly. This creates a roux, which will thicken the sauce. Gradually whisk in the chicken broth, making sure to get rid of any lumps. Bring to a simmer and cook until the sauce has thickened slightly, about 5-7 minutes. The sauce should be thick enough to coat the back of a spoon.
Step 4: Add Cream and Seasonings
Stir in the heavy cream, cooked chicken, peas, corn, thyme, and sage. Stir well. Season with salt and pepper. Simmer for another 5 minutes to allow the flavors to meld together. I always add a little extra pepper to my salsa. I love it!
Step 5: Layer the Phyllo Dough
Unroll the phyllo dough and cover it with a damp towel to prevent it from drying out. Place one sheet of phyllo dough in the prepared baking dish, brush it with melted butter. Repeat with 5 more sheets of phyllo dough, brushing each sheet with butter. What is the secret behind flaky texture?
Step 6: Add the Filling
In a phyllo-lined baking dish, spread the chicken filling evenly. Repeat with the remaining ingredients. Is there a substitute for cheese?
Step 7: Top with More Phyllo Dough
Top the filling with another 6 sheets of phyllo dough, brushing each sheet with melted butter. Once the last sheet is on, brush again. Before baking, use a sharp knife to score the top layers of phyllo dough into squares or diamonds. This will help the steam escape and prevent the crust from puffing up unevenly.
Step 8: Bake
Bake for 30-40 minutes, or until the phyllo dough is golden brown and crispy. If the top starts to brown too quickly, you can tent it with foil. Let it cool before serving. The aroma of the chicken pot pie Phyllo Dough is heavenly.
Step 9: Slice & Serve
Let the Phyllo dough rest for a few minutes before slicing. What are some good side dishes to serve with a salad?
What to serve it with?
This Chicken Pot Pie Phyllo Dough is a star on its own, but a few well-chosen accompaniments can really take it to the next level. For a simple weeknight meal, a light side salad with a vinaigrette dressing is perfect. The acidity of the dressing cuts through the richness of the pot pie beautifully. If you’re serving it for brunch, consider adding a side of fresh fruit or a yogurt parfait. The sweetness of the fruit complements the savory flavors of the pot pie. For a more elegant dinner, try pairing it with roasted asparagus or green beans. A crisp white wine, like Sauvignon Blanc or Pinot Grigio, also pairs wonderfully with this dish.
For Lunch:Serve with a light salad and lemon vinaigrette. The brightness of lemon really helps balance the richness of the pot pie.
For Brunch:What is better than a mimosa and mixed berries?
As Dinner:What are the best side dishes to serve with asparagus or green beans? Serve with your favorite white wine!
How do I make a perfect chicken pot pie Phyllo dough?
Want to take your Chicken Pot Pie Phyllo Dough to the next level? Here are a few tips I’ve learned over the years:
Thawing the Phyllo Dough: This is crucial! Make sure to thaw the phyllo dough in the refrigerator overnight. Don’t try to rush it by thawing it at room temperature, as this can cause it to become sticky and difficult to work with. Trust me, I’ve tried to rush this, and it’s never worth it.
Keeping the Phyllo Dough Moist: Phyllo dough dries out very quickly, so it’s important to keep it covered with a damp towel while you’re working with it. This will prevent it from tearing and cracking. I like to use a slightly damp (not soaking wet) kitchen towel.
Brushing with Butter: Don’t skimp on the butter! Each layer of phyllo dough needs to be brushed with melted butter to create that flaky, crispy texture. But be careful not to use too much, or the pot pie will be greasy. Also, make sure your butter is melted, but not hot. Hot butter can make the phyllo dough soggy.
Customizing the Filling: Feel free to get creative with the filling! You can add different vegetables, such as mushrooms, potatoes, or sweet potatoes. You can also use different types of protein, such as turkey, sausage, or even tofu. The possibilities are endless!
Freezing for Later: This is great to freeze. But, make sure that after thawing it, you bake it right away. You can use your favorite casserole dish.
Getting a Great Color: Bake it until it is golden brown and crispy. Bake it at a lower temp for a little longer if needed.
Storing and Reheating Tips
If you have leftovers (which is rare!), here’s how to store and reheat them:
Refrigerating: Store leftover Chicken Pot Pie Phyllo Dough in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also microwave it, but the phyllo dough won’t be as crispy.
Freezing: Freeze leftover Chicken Pot Pie Phyllo Dough for up to 2 months. Thaw in the refrigerator overnight before reheating. Reheat as directed above.
Glaze Timing Advice: Since there is no glaze, no need to worry about that.
Frequently Asked Questions
Final Thoughts
This Chicken Pot Pie Phyllo Dough is more than just a recipe; it’s an experience. The crispy, flaky crust, the creamy, flavorful filling – it’s a symphony of textures and tastes that will leave you craving more. It’s a dish that’s perfect for any occasion, from a cozy weeknight meal to a special gathering with friends and family. I know that if you try this, it is going to be a big hit! If you love this recipe, you might also enjoy my classic Chicken Pot Pie or my Creamy Mushroom and Spinach Tart. Happy baking, and I can’t wait to hear how yours turns out! Be sure to leave a comment and let me know if you added any fun variations!
Chicken Pot Pie Phyllo Dough
Ingredients
Main Ingredients
- 2.5 cups cooked shredded chicken can use rotisserie chicken
- 1 cup frozen mixed vegetables thawed
- 1 cup chicken broth low sodium
- 4 tablespoons butter
- 1 package phyllo dough thawed
- 1 cup milk whole or 2%
- 0.5 cup flour all-purpose
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C).
- In a large saucepan over medium heat, melt the butter. Stir in the flour, salt, and pepper until well combined.
- Slowly whisk in the chicken broth and milk. Cook, stirring constantly, until the mixture becomes thick and bubbly.
- Stir in the chicken and mixed vegetables. Pour the mixture into a greased 9x13 inch baking dish.
- Layer the phyllo dough sheets over the chicken mixture, lightly brushing each sheet with melted butter.
- Bake for 30-35 minutes or until the phyllo dough is golden brown.
