Phyllo Dough Chicken Pot Pie

This chicken pot pie recipe has a phyllo dough crust that is out of this world good. Honestly, it's so good that we've been making it atleast once a week at my house for the past couple of months. The pot pie is packed with mixed vegetables and tender chicken that's tossed in a savory, creamy sauce and every bite of it is as good - or better - than the last.

The Flakiest Chicken Pot Pie Ever

This recipe puts a spin on classic chicken pot pie. Traditional chicken pot pie - as you probably already know - is made with a heavy crust. But, this one uses phyllo sheets to make a light and crisp thin layer that'll have you coming back for serving after serving - that's what happens when I eat it anyway.

What I love just as much as how tasty it is, is how easy it is to make. Less than a handful of steps are all that are needed to make it and just 15 minutes are all that's required to put it together - then the oven takes care of the rest from there! This recipe is about as easy as making chicken pot pie gets.

Ingredients You'll Need

• 10 tablespoon butter, divided
• 1 onion, chopped
• 2 stalks celery, chopped
• 4 tablespoon flour
• 4 cups chicken stock
• 2 sprigs fresh thyme, chopped
• Salt and pepper, to taste
• 1lb. cooked and shredded chicken
• 2 ½ cups frozen mixed veggies, thawed- I used peas, carrots, and potatoes.
• 10 sheets of phyllo dough, halved

How To Make Chicken Pot Pie with Phyllo Crust

Step 1: Cook the onions

Preheat the oven to 400°F (200°C) and lightly grease a casserole dish. In a large skillet, melt half the butter and add onions and celery. Cook for a few minutes. Then add the flour and cook it for 1 minute.

Step 2: Make the pie filling

Gradually whisk in the stock until you have a smooth mixture.

Cook until the sauce gently thickens.

Stir in fresh thyme and adjust the seasoning.

Fold in the chicken and veggies and simmer for 2-3 minutes.

Step 3: Assemble

Transfer the mixture to a baking dish and melt the remaining butter.

Add one piece of phyllo dough and brush it with the melted butter.

Add the second piece of the phyllo dough and brush it with more butter.

Repeat layers until you've used all the phyllo dough sheets.

Finally, crimp the edges or tuck them in if you want a crust.

Step 4: Bake

Put the pot pie in the oven for 20 minutes or until the top is golden brown.

Cool the pot pie for 10 minutes before serving.

Enjoy!

Recipe Variations

• Change up the veggies. I love to use peas, carrots, and potatoes, but I also like to switch it up so that it isn't the same every time. Sweet potatoes, corn, and broccoli are all great substitutions for this chicken pot pie as well.
• Use a rotisserie chicken to make this recipe even more convenient, or make this cast iron chicken breast the night before and use the leftovers.
• Try using chicken thighs for a different flavor.

How To Store This Phyllo Chicken Pot Pie

This recipe for chicken pot pie makes six servings. If you have any leftovers, you can store them in an airtight container in the fridge for up to 4 days.

To keep the leftovers for longer, you can store the pot pie in a freezer-safe container and freeze 'em for about 2 months.

As far as reheating the leftovers, just place them in a lightly greased baking dish and bake at 350°F for 15-20 minutes.

The cooking time will depend on how many servings you're reheating, so check it at the 10-minute mark and see how it's coming along. 

More Chicken Recipes

• Crustless Chicken Pot Pie
• Baked Chicken Cutlet Recipe
• Carrabba's Chicken Bryan
• Chicken Cobbler
• Panko Breaded Chicken Cutlets