Phyllo Chicken Pot Pie (2024)

February 3, 2014 By Caroline 59 Comments

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Being committed to a healthy diet doesn’t mean you’re immune to drooling a bit every time you see an indulgent shot of comfort food. I basically stare at food…All. Day. Long. It’s not always easy being the “healthy” food blogger. I’ve learned to handle it by taking some of those dishes and lightening things up the best I can. Sometimes, it doesn’t go as well as I imagine it will…but others…hmmm. This definitely falls into the others catagory.

This filling is full of chicken and the traditional vegetables you’d find in chicken pot pie, like onions, celery, carrots and peas. I’ve also added some mushroom to this. I think those deeply browned mushrooms add so much flavor to this dish and honestly…if you wanted make this vegetarian, just double the mushrooms and omit the chicken entirely! It would be delicious!

The phyllo top is where you save the biggest bundle of calories and fat. I actually prefer it to a regular pie crust. It’s light and airy, but still gives you a great buttery crunch on top! I’ve made this many times before and I have to say…I wasn’t thrilled with how these turned out. I think I was so wrapped up in wanting to make these look perfect for the blog that they ended up kind of stiff looking. So…my tip to you…don’t layer your phyllo sheets perfectly. Allow for the wrinkles, even create some intentionally. Doing that leaves you with the most beautifully flakey top.

Phyllo Chicken Pot Pie

Serves: 4

Ingredients

▢ 2 pounds pre-cooked chicken cut into bite sized pieces (see Notes)
▢ 2 tablespoons butter
▢ 1 tablespoon olive oil
▢ 10 ounces white button mushrooms sliced
▢ 1 medium onion diced
▢ 2 stalks celery diced
▢ 3 medium carrots sliced
▢ 1/4 cup all purpose flour
▢ 2 cups chicken or vegetable broth
▢ 1/2 cup frozen peas
▢ salt and pepper
▢ 1/2 box phyllo sheets, thawed
▢ 2 tablespoons olive oil
▢ salt

Instructions

▢
In a large skillet over medium high heat, add the butter, olive oil and mushrooms. Sauté the mushrooms until they become a nice deep golden brown. This will take a few minutes. Do not add any salt at this point or they'll get soggy and won't get brown. Next, add the onion, celery and carrots. Continue to cook until the onions and celery have softened. Add the flour and stir to coat all of the vegetables. Cook for a few minutes. Stream the broth into the skillet while whisking. Bring to a boil and reduce the heat to simmer until thickened. Add the frozen peas and salt and pepper to taste. Remove the pan from the heat, add the chicken and set aside.
▢
Preheat your oven to 375 degrees.
▢
Combine the 2 tablespoons of olive oil with just a pinch of salt in a small bowl.
▢
Open up the package of phyllo. You'll only be using about 5 to 7 sheets for one large casserole or possibly more to accommodate smaller dishes. You can cover the phyllo with a piece of waxed paper, but you'll be working so fast...you probably won't need it. Get one sheet and lay it flat on a board. Brush the sheet with a bit of the olive oil mixture. Layer on the next sheet repeating the same process until you've got a stack of 5 to 7 sheets.
▢
Ladle the filling into one large casserole or individual oven safe dishes. For one large casserole, carefully move the stack of phyllo and top the casserole off. For individual servings, cut the phyllo to fit your dish and top it off. You may have to create another stack of phyllo sheets. When done, be sure to carefully roll up the remaining phyllo and wrap them in plastic wrap and a zipper bag. They can be refrozen for later.
▢
Place the casserole or individual dishes (placed on a cookie sheet) into the oven and bake for about 20 minutes or until the phyllo gets crisp and golden.

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Notes:

If you have leftover roasted chicken, or from making your own chicken broth, this dish is a perfect way to create another meal! If you don’t have any pre-cooked chicken, find out how to quickly poach some chicken breasts here!
See my tips for using phyllo here! They make a huge difference.

Previous Post: « Maple Sriracha Baked Chicken Wings

Next Post: Blood Orange and Fennel Salad »

Reader Interactions

Comments

Paula Burr
October 15, 2023 at 1:28 pm

This pot pie is so delicious! I made it with flaky layers grands biscuits that I peeled apart to make a little thinner for on top of the pies. I will definitely make again!
Reply
- Caroline
  January 6, 2024 at 5:17 pm
  So glad you enjoyed it, Paula! Love your substitution…I bet it was delicious!
  Reply
Linda
March 26, 2023 at 1:29 pm
Making this right now for a friend who just had surgery! Filling tastes and looks,yummy! Hope they like it because they are always eating store bought pot pies…..had a little extra filling left over for us. So will top off with small biscuits and have it later too!
Reply
- Caroline
  March 26, 2023 at 4:48 pm
  You’re a sweet friend, Linda! Hope you all enjoyed this!
  Reply
Margo Schwantz
August 7, 2022 at 2:46 pm

My kids hated store bought pot pies. So when I made this without the traditional dough, I was thoroughly impressed. Now my favorite recipe and my daughters too. Can’t wait to try it on my son.
Thanks for sharing!
Reply
- Caroline
  October 28, 2022 at 10:09 am
  So funny, Margo! My kids always preferred phyllo crusts over traditional pie crusts. I have to agree…I love the airiness and crispness. Thanks for your kind words…this made my day! :)
  Reply
Sandy
February 8, 2021 at 5:20 pm
The phyllo dough needs to be defrosted. It was not clear in the recipe. The recipe does not say that so I pulled it out of the freezer. Not easy to work with then
Reply
- Caroline
  February 12, 2021 at 5:01 pm
  Thanks for the feedback, Sandy! I did add the word “thawed” to the recipe for clarification. Wow…I can imagine the phyllo must have been REALLY difficult to work with frozen! Sorry for any confusion.
  Reply
- Bree
  December 28, 2021 at 3:44 pm
  To be fair the box of phyllo dough says to bring to room temp before use
  Reply
Lynn
December 29, 2020 at 6:40 pm

Have you ever frozen these?
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Reply
- Caroline
  January 22, 2021 at 11:16 am
  I haven’t, Lynn. I would imagine you can. I’d love to hear back if you give it a try.
  Reply
  - Jan
    January 24, 2021 at 10:40 am
    GREAT FROZEN
    PLACED IN OVEN FOR REHEATING TURNED OUT GREAT
    THANKS FOR THE GREAT RECIPE.
    Reply
    - Caroline
      January 26, 2021 at 9:45 am
      Great to know! Thanks for sharing that, Jan!
      Reply
Trisha
February 13, 2016 at 8:37 am
Made this last night for my family and they loved it! They liked it better than my old recipe that uses pie crust. I agree. The phyllo crust is light and crunchy. Thanks. Love that you lighten up so many comfort food dishes. Love your site.
Reply
- Caroline Hurley
  February 14, 2016 at 2:41 pm
  Trisha, I’m so happy to hear you all enjoyed this! My family likes that crunchy top too! Thanks for your kind words…they mean so much to me! :)
  Reply
Carol
February 23, 2015 at 7:21 pm
Need to know the nutritional facts. On Weight Watchers and want to know the points. Thanks!
Reply
- Caroline Hurley
  February 24, 2015 at 11:13 am
  Great question, Carol, but because of liability reasons, I’m not able to provide specific nutrition facts. There are quite a few nutrition calculators online that you may want to use. Best of luck!
  Reply
- Marilyn
  February 12, 2018 at 2:01 pm
  I calculated 9 points as is. You can omit the butter and some oil in the mushroom sauté and get it down to 5 for the flour, phyllo one sheet per person and just oil the phyllo lightly.
  Reply
Leslie
February 13, 2015 at 1:25 pm
I just wanted to tell you that we made this for dinner last night and it was incredible! My kids said they liked the crunchy phyllo better than “doughy” pie crust. Winner, winner chicken dinner! :D
Reply
- Caroline Hurley
  February 13, 2015 at 1:29 pm
  Yay! I’m so happy to hear you all liked it, Leslie! You are raising some smart kids! :) I like the phyllo so much better too! Thanks for your sweet comment!
  Reply
Myrn
February 12, 2015 at 4:34 am
Decided to test your recipe out tonight and it was AWESOME! It wasn’t too complicated & the house smelled DELICIOUS! I’m definitely adding this to my own personal cookbook to make over & over again in the future. Thank you!
Reply
- Caroline Hurley
  February 12, 2015 at 10:19 am
  I hope you know you just made my entire day, Myrn! So thrilled that you liked it so much! Thanks so much for taking the time to let me know!
  Reply
Jenny
February 5, 2015 at 8:54 am
If you do this in a large casserole, what size would you recommend?
Reply
- Caroline Hurley
  February 6, 2015 at 3:24 pm
  Jenny, the size of your pan will depend on the size of your phyllo sheets. They come in a variety of sizes, with 9×14 and 14×18 being the most popular. If you use the 9×14 sheets, use a 9×13 baking dish. Hope that helps and that you love it!
  Reply
Laurie
January 29, 2015 at 4:57 pm
Can you line the bottom of casserole with phyllo cook slightly then add filling and layer top with rest?
Reply
- Caroline Hurley
  January 29, 2015 at 9:15 pm
  I haven’t tried doing that, Laurie, but I’d love to hear back if you give it a try!
  Reply
- hamilton
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  May 12, 2019 at 6:08 pm
  yes you can.
  Reply
HEATHER
January 8, 2015 at 6:36 pm
This is cooking in the oven and we all can’t wait to sit down for dinner! I tasted the filling prior to filling our bowls and it is delish! Thank you for sharing the recipe and helping me not feel like such a fatty lol
Reply
- Caroline Hurley
  January 8, 2015 at 8:23 pm
  Heather, you’ve got me giggling! So glad you’re making this and that you like it so far! Hope you all love the end result! Thanks for being so sweet and taking the time to comment!
  Reply
- HEATHER
  March 24, 2015 at 1:18 pm
  Making it again!!!! We love it so much and I am making extra to put in the freezer. Thank you!!! again for sharing such a yummy recipe.
  Reply
  - Caroline Hurley
    March 24, 2015 at 2:42 pm
    Yay! I’m beyond thrilled to hear you love it, Heather! You’re the sweetest…thanks for taking the time to put a smile on my face! :)
    Reply
Joyce
August 23, 2014 at 4:59 pm
If you’re planning on making the individual pot pies, how many will this recipe make?
Sounds wonderful – can’t wait to make these beauties…
Reply
- Caroline Hurley
  August 26, 2014 at 8:47 pm
  So happy you’ll be making these, Joyce! I use 500ml baking dishes (about 2 cups) and with this recipe, that yields 4 servings. Hope that helps!
  Reply
Barb
March 21, 2014 at 9:10 am
I’ve been making meals ahead for my mother. Would this recipe (phyillo chicken pot pie) freeze okay?
Reply
- Caroline
  March 23, 2014 at 1:16 pm
  How sweet and such a great idea, Barb! I have to say, I haven’t tried freezing these, but I have frozen other casseroles made with phyllo before and they turn out wonderful. The way I’ve done it with the other dishes was to assemble the dish completely, wrap tightly, then cool in the fridge for a couple of hours before putting it in the freezer. I remove them from the freezer the night before using, then uncover and bake as directed. I hope that helps. Let me know how that works out for you! Thanks for that great question!
  Reply
Kristen at The Wandering Abode
March 5, 2014 at 7:56 am
I just made this recipe, and it was very good! I actually liked it better than regular pot pies because it wasn’t as dense. It actually tasted more fresh but still comforting. Plus, the phyllo dough top was so much easier and a nice light addition. I feel like often times people don’t get the pastry right for the top anyway, so this is a foolproof substitute!
Reply
- Caroline
  March 5, 2014 at 9:32 pm
  Kristen, I’m so happy you liked this! I agree…it’s hard to get pastry just right. This is a much easier option! Thanks for taking the time to comment!
  Reply
Kate@Diethood
February 14, 2014 at 6:02 pm
SO pretty!!! And the best comfort food, ever!
I always wrinkle up the phyllo sheets – I like that rustic look. :)
Reply
Kathryn
February 13, 2014 at 5:38 pm
I omit the chicken and add cooked lentils. This adds a lot of body and protein to the pie.
Reply
- Caroline
  February 13, 2014 at 5:46 pm
  That’s a wonderful idea Kathryn! I love using lentils as a sub for meat. Thanks so much for sharing that great tip!
  Reply
Amy @ Elephant Eats
February 13, 2014 at 1:42 pm
Chicken pot pie is one of my fave winter meals- what a great way to lighten it up…although sadly the crust is my favorite part :( Still willing to give this a try for the sake of my waistline ;)
Reply
- Caroline
  February 13, 2014 at 2:51 pm
  It’s one of mine too…it’s so comforting. I know what you mean…but try it this way! I really think you’ll love it with the phyllo. It has a really great crunch that I love!
  Reply
Tiffany @ Triple Crème Decadence
February 8, 2014 at 1:05 pm
Yum! I love the idea of using phyllo dough rather than biscuit dough. It has an excellent texture. Thank you for sharing! :)
Reply
- Caroline
  February 9, 2014 at 12:18 pm
  Thank you so much Tiffany! I love that crunch from phyllo too!
  Reply
- Meris Nebeker
  February 10, 2014 at 1:00 pm
  First had pot pie with fillo cap in a Bistro in Cairo
  many moons ago. Still make them that way
  sometimes !
  Reply
  - Caroline
    February 10, 2014 at 3:11 pm
    That may be where my Mom got her inspiration from Meris! She used to make it this way. I love when food can take us back like that! Thanks so much for sharing!
    Reply
Heather @ Sugar Dish Me
February 8, 2014 at 10:31 am
I’ll say it again: you are the phyllo master. These are GORGEOUS Caroline! Love ’em.
Reply
- Caroline
  February 9, 2014 at 12:17 pm
  You are truly the sweetest! Phyllo really is easy…I promise!
  Reply
Kristi @ Inspiration Kitchen
February 7, 2014 at 10:42 pm
Would it be OK to say my mouth literally watered when I saw these??? The heck with the calories – bring on a few dishes of these! Sssssooooo yummy looking!
Reply
- Caroline
  February 9, 2014 at 12:16 pm
  Hahaha…well, that reaction is super flattering! Thanks so much! :)
  Reply
lori @ thehealthminded.com
February 6, 2014 at 1:45 pm
Hey Caroline — I made something similar to this before, but wait a minute. Yours looks a WHOLE lot prettier! Nice job! (and yes, what a time saver!)
Reply
- Caroline
  February 6, 2014 at 4:06 pm
  Lori, I bet yours was just as pretty! That’s what I love about phyllo…the end results are so light and flakey no matter what you do with it! Isn’t it a great alternative to heavy pie crust? Thanks so much for stopping by!
  Reply
cheri
February 4, 2014 at 7:37 pm
What a great idea! Will try this next time. thanks!
Reply
Natalie @ Tastes Lovely
February 4, 2014 at 11:38 am
I love this idea! Saves a ton on calories, and also saves a ton on time of making and rolling out the crust.
Reply
- Caroline
  February 4, 2014 at 4:47 pm
  Thanks so much Natalie! That’s a great point!
  Reply
Robyn @ simply fresh dinners
February 4, 2014 at 8:25 am
Oh my gosh, Caroline, this looks fantastic! I love this dish but never make it because I don’t want to invest the time. Thank you for solving my problem! And so much healthier too. Love your blog and love your photography. I want to take pictures like you when I grow up!
Reply
- Caroline
  February 4, 2014 at 4:48 pm
  Well, you just made my entire day Robyn! You’re so sweet! Thank you! So glad you like this dish…it really is easy. I hope you have a chance to try it!
  Reply
Diane {Created by Diane}
February 3, 2014 at 10:18 pm
These are going to the TOP of my list to make!
Reply
- Caroline
  February 4, 2014 at 4:49 pm
  Thanks so much Diane! I hope you love them!
  Reply

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FAQs

How many layers of phyllo dough should I use? ›

Typically, phyllo dishes should have a finished thickness of 3 to 10 sheets per layer. (A one-pound box of phyllo contains about 20 sheets.) Tip: Phyllo pastries can often be very brittle when baked. We recommend using a serrated knife to cut the finished dish to prevent all of the filling from squishing out.

Discover More ›

How to keep the bottom crust of chicken pot pie from getting soggy? ›

How to Prevent a Soggy Bottom Pie Crust

Blind Bake the Crust.
Choose the Right Rack in the Oven.
Brush the Bottom with Corn Syrup or Egg White.
Put the Pie on a Hot Cookie Sheet.
Make a Thicker Crust.
Add a Layer.
Consider a Metal Pie Pan.

Mar 18, 2024

Learn More ›

Can diabetics eat phyllo dough? ›

The phyllo dough topping is infinitely more interesting than a standard crust. This recipe and other comfort food favorites made for people with diabetes is available in The American Diabetes Association Diabetes Comfort Food Cookbook.

Is phyllo healthier than puff pastry? ›

Even better, switch your pastry from shortcrust or puff to filo. This is the lowest-fat pastry by far, with 2.9g fat per 100g. This compares with 26.2g for puff or 31.4g for shortcrust. Filo is the lowest-calorie option too, and it's easy to use.

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Do you have to brush filo with butter? ›

Filo pastry is basically an unleavened dough which can be used to wrap or top a filling. It has a satisfying bite, is made up of many layers and the thin flakes make it a truly delightful textural experience. All layers should be brushed with butter before baking – a little trick that will make all the difference.

Can you layer 2 sheets of puff pastry? ›

Yes, but you might want to use an eggwash or water to make sure the two layers stick together. Yep, there are recipes that call for exactly that.

Know More ›

Is filo pastry high in carbs? ›

Jus-rol Filo Pastry Sheets (1 serving) contains 11g total carbs, 10.5g net carbs, 0.6g fat, 1.7g protein, and 59 calories.

Read The Full Story ›

Is filo pastry bad for cholesterol? ›

And there are reasons to feel good about phyllo: Because the dough has no trans fat, no saturated fat, no cholesterol and just 160 calories per 5 sheets, it makes the perfect substitute for puff pastry, ready-made piecrusts and refrigerated pie dough.

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Does pastry spike blood sugar? ›

Most people know that eating sugar-filled pastries or candies can cause blood glucose levels to rise, which poses a special concern for the nearly 50% of U.S. adults with prediabetes or diabetes.

Is Pepperidge Farm puff pastry the same as phyllo? ›

The main differences between puff pastry and phyllo dough are their fat content and preparation. Puff pastry is a laminated dough that gets its signature airy puff from layers of butter, while phyllo dough is comparatively low-fat. Phyllo dough is mostly flour and water and can dry out easily.

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Does filo pastry expire? ›

Unopened phyllo has a refrigerated shelf life of 4 weeks thus it can be on hand and ready to use whenever needed.

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How to use ready made filo pastry? ›

How to use filo pastry

Melt the butter.
Unroll the filo pastry pack. ...
Brush each sheet with melted butter and layer up according to the recipe. ...
Use for making samosas, parcels, streusels and lining tart tins.
Try this technique with our favourite filo pastry recipes.

How many layers does Puff Pastry have if prepared correctly? ›

A typical Puff Pastry can have a ranges of between 500 - 700 layers depending on the total of folds involved. You can fold the dough in a number of different ways and the two most common ways are called the " Single Fold / Letter Fold" and "Double Fold/ Book Fold".

Learn More Now ›

Do you layer filo pastry? ›

Unroll the filo pastry pack. Remove sheets as you need them, keeping unused sheets covered with cling film or a damp tea towel. Brush each sheet with melted butter and layer up according to the recipe. Layering several sheets of pastry will make your finished dish sturdier.

How many folds Puff Pastry dough is given? ›

Traditionally puff pastry is made with 6 single or 'letter' folds like shown below. This makes a dough with 1459 layers (hence the name of the dish millefueille - a thousand leaves). These layers are very thin and very easy to shatter when rolling out the dough if too much pressure or too much warmth is applied.

How do you properly use filo for baking? ›

Lay a damp (NOT wet) kitchen towel over the phyllo sheets while you are putting together your recipe. Make sure the towel is just slightly damp, enough to give the phyllo dough a little moisture so it doesn't dry out. Once you take a sheet off the stack, lay the towel back over the unused dough.

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Phyllo Chicken Pot Pie (2024)

Phyllo Chicken Pot Pie

Ingredients

Instructions

Reader Interactions

Comments

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FAQs

How many layers of phyllo dough should I use? ›

Does filo pastry expire? ›