Chicken Pot Pie Phyllo Dough
This Chicken Pot Pie with Phyllo Dough is a delicious twist on the classic comfort dish, featuring a flaky and crispy topping.
Prep
: 10
Total
: 25 minutes
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.
Notes
This dish can be made ahead and stored in the refrigerator for up to 2 days before baking.