Chicken pot pie is the ultimate comfort food. Warm, creamy filling paired with a crisp, golden crust makes it hard to resist. Using phyllo dough instead of traditional pastry adds a light, flaky texture with less effort. It bakes up beautifully and gives a modern twist to a classic dish. If you’re looking for a simple, delicious way to upgrade your pot pie, this recipe is for you. Keep reading to learn how to make chicken pot pie with phyllo dough step by step.
Introduction: Why Make Chicken Pot Pie Recipe Phyllo Dough
Chicken pot pie has long been a favorite comfort meal. It combines tender chicken, hearty vegetables, and a creamy sauce, all wrapped in a golden crust. Traditionally, pie crust or puff pastry is used, but phyllo dough offers a lighter, crispier alternative that many home cooks love.
Phyllo sheets bake into delicate, flaky layers, giving the pot pie a beautiful crunch without being heavy. They’re also easier to work with than rolling out dough, which saves time in the kitchen. Another advantage is flexibility—phyllo works for both large family-style pies and smaller, individual servings.
Understanding Phyllo Dough
Phyllo dough, also spelled filo, is a paper-thin pastry commonly used in Mediterranean and Middle Eastern cooking. You’ll often see it in dishes like baklava or spanakopita, but it also works wonderfully for savory pies like chicken pot pie. Unlike traditional pie crust or puff pastry, phyllo doesn’t puff up or become dense. Instead, it bakes into delicate, crisp layers that shatter lightly with each bite.
Phyllo vs. Puff Pastry
It’s easy to confuse phyllo with puff pastry, but they are very different. Puff pastry is made by folding layers of dough and butter, which creates a rich, flaky texture. Phyllo sheets, on the other hand, contain little to no fat and rely on brushing with butter or oil between layers to achieve their signature crunch. This makes phyllo pot pie lighter and less buttery than puff pastry versions.
Tips for Handling Phyllo Sheets
- Thaw Properly: If using frozen phyllo, thaw it overnight in the fridge. Let it rest at room temperature for about 30 minutes before using.
- Keep Covered: Phyllo dries out very quickly. Cover unused sheets with a damp towel while you work.
- Handle Gently: The sheets are thin and fragile, so don’t worry if a few tear—layering covers imperfections.
- Brush Each Layer: Lightly brush butter or oil between sheets for crispness and flavor.
Key Ingredients for Phyllo Chicken Pot Pie
A good chicken pot pie comes down to fresh, balanced ingredients. Each component plays an important role in creating the creamy filling and crispy topping. Here’s what you’ll need:
Chicken and Vegetables
- Chicken: Boneless, skinless chicken breast or thighs work best. Thighs give more flavor and stay juicy, while breasts are leaner. You can also use rotisserie chicken for convenience.
- Vegetables: The classic mix includes carrots, peas, onions, and celery. Feel free to add corn, green beans, or mushrooms for variety.
Creamy Sauce (Filling Base)
- Butter and Flour: These create the roux, which thickens the sauce.
- Broth: Chicken broth adds depth of flavor.
- Milk or Cream: This makes the filling rich and smooth.
- Seasonings: Salt, black pepper, garlic, thyme, or parsley bring out comforting flavors.
Phyllo Pastry Topping
- Phyllo Sheets: Thin layers create the signature crispy topping. About 8–10 sheets are usually enough for one pie.
- Butter or Olive Oil: Brushing between layers helps the sheets crisp up and adds flavor.
Ingredient Substitutions and Variations
- Protein: Swap chicken for turkey, leftover roast meat, or even tofu for a vegetarian twist.
- Dairy-Free: Use plant-based butter and non-dairy milk like almond or oat.
- Gluten-Free: Look for gluten-free phyllo dough and use cornstarch instead of flour for thickening.
- Flavor Boosters: Add a splash of white wine to the sauce or sprinkle cheese between phyllo layers for extra richness.
Essential Kitchen Equipment
Making chicken pot pie with phyllo dough doesn’t require fancy tools, but having the right equipment will make the process smoother and more enjoyable. Here’s what you’ll need:
Large Skillet or Sauté Pan
This is where you’ll cook the chicken and vegetables and prepare the creamy filling. A heavy-bottomed skillet distributes heat evenly, preventing the sauce from burning.
Saucepan (Optional)
If you prefer, you can make the sauce separately in a medium saucepan before combining it with the filling ingredients.
Mixing Bowls
Handy for prepping vegetables, holding cooked chicken, or mixing the filling before assembly.
Baking Dish
Choose an oven-safe dish that fits your serving size:
A standard 9×13-inch dish works for family-sized pies. Individual ramekins or mini pie dishes are great for personal portions.
Pastry Brush
Essential for brushing butter or oil onto the phyllo sheets. This step gives the crust its golden, crisp texture.
Sharp Knife and Cutting Board
For chopping chicken and vegetables evenly. A sharp knife speeds up prep and keeps ingredients uniform.
Measuring Cups and Spoons
Accurate measurements ensure your sauce has the right consistency and flavor.
Aluminum Foil
Helpful for loosely covering the pie if the phyllo topping browns too quickly before the filling is fully heated.
Cooling Rack (Optional but Useful)
Placing the baking dish on a cooling rack after baking helps the pie set slightly before serving.
Step-by-Step Instructions
Making chicken pot pie with phyllo dough is straightforward when broken into simple steps. Here’s how to go from raw ingredients to a golden, bubbling pie:
Step 1: Prepare the Chicken
Dice chicken breasts or thighs into bite-sized pieces. In a large skillet, cook the chicken with a drizzle of oil until it’s no longer pink. Remove and set aside. If you’re using rotisserie chicken, simply shred and set aside.
Step 2: Cook the Vegetables
In the same skillet, melt a little butter. Add onions, carrots, and celery. Cook until softened, about 5–7 minutes. Stir in peas or other quick-cooking vegetables toward the end.
Step 3: Make the Creamy Sauce
Sprinkle flour over the vegetables and stir to form a roux. Slowly whisk in chicken broth, then milk or cream, until smooth. Let the sauce simmer gently until it thickens. Season with salt, pepper, garlic, thyme, or parsley.
Step 4: Combine the Filling
Add the cooked chicken back into the skillet. Stir everything together until well coated in the sauce. Taste and adjust seasoning if needed.
Step 5: Assemble the Pot Pie
Preheat your oven to 375°F (190°C). Transfer the filling into a baking dish. Layer phyllo sheets on top, brushing each sheet lightly with melted butter or olive oil. Use about 8–10 layers for the best crunch. Don’t worry if the sheets tear—layering hides imperfections.
Step 6: Bake
Place the assembled dish in the oven and bake for 25–30 minutes, or until the phyllo is golden brown and crisp. If the top browns too quickly, loosely cover with foil and continue baking.
Step 7: Rest and Serve
Let the pie rest for 5–10 minutes after baking. This allows the filling to set slightly. Serve warm with a side salad or roasted vegetables.
Expert Tips for Success
Phyllo dough can feel intimidating at first, but with the right approach, it’s easy to master. These expert tips will help you get the best flavor, texture, and presentation from your chicken pot pie:
Work Quickly but Carefully
Phyllo sheets dry out fast once exposed to air. Keep them covered with a damp kitchen towel while you work. This prevents cracking and makes layering easier.
Don’t Stress Over Tears
Phyllo is delicate and often tears. That’s normal. Simply overlap or patch pieces together—the layering process will hide imperfections once baked.
Brush Lightly, Not Heavily
Use a pastry brush to apply melted butter or olive oil between each sheet. Too much butter can make the crust greasy, while too little will leave it dry. A light, even coat is perfect.
Layer for Crunch
For a flaky, golden top, use 8–10 layers of phyllo. More layers equal more crunch. For a lighter pie, stick to 5–6 sheets.
Season the Filling Generously
The filling should taste rich and flavorful before it goes into the oven. The phyllo topping adds texture but not seasoning, so don’t skimp on salt, pepper, and herbs in the sauce.
Avoid a Soggy Bottom
Always bake the pot pie in a hot oven (around 375°F / 190°C). If the filling is too watery, simmer it a little longer before assembly to reduce excess liquid.
Use the Right Bakeware
A shallow baking dish helps the phyllo crisp evenly. Deep dishes can sometimes trap steam, making the pastry soft.
Rest Before Serving
Let the pie sit for 5–10 minutes after baking. This allows the filling to thicken slightly, making it easier to serve clean portions.
Serving Suggestions & Variations
Chicken pot pie with phyllo dough is versatile, making it easy to adapt for different occasions and tastes. Here are some creative ways to serve and customize it:
Serving Suggestions
- Family-Style Casserole: Bake the pot pie in a large 9×13-inch dish and bring it straight to the table for a cozy, shareable meal.
- Individual Portions: Use ramekins or mini pie dishes for single servings. These look elegant and are perfect for dinner parties or portion control.
- Side Pairings: Serve with a crisp green salad, roasted vegetables, or a slice of fresh bread to balance the creamy filling.
Flavor Variations
- Herb-Infused: Add fresh rosemary, thyme, or sage to the sauce for extra depth.
- Cheesy Twist: Sprinkle shredded cheddar, parmesan, or gruyere between phyllo layers for a richer crust.
- Mediterranean Style: Mix in spinach, olives, or sun-dried tomatoes for a fresh flavor boost.
- Spiced Version: Add a pinch of paprika, curry powder, or chili flakes to the sauce for gentle heat.
Protein Swaps
- Turkey Pot Pie: A great way to use up Thanksgiving or holiday leftovers.
- Seafood Option: Substitute chicken with shrimp or salmon for a lighter twist.
- Vegetarian Alternative: Use chickpeas, lentils, or hearty mushrooms in place of chicken for a satisfying meat-free version.
Presentation Ideas
Brush the top layer of phyllo with butter and sprinkle sesame seeds, poppy seeds, or parmesan before baking for extra crunch. Cut the phyllo into strips and crinkle them on top instead of laying flat for a more rustic look.
Storage, Reheating, and Freezing
One of the best things about chicken pot pie with phyllo dough is that it stores well, making it a great make-ahead or leftover-friendly meal. However, because phyllo is thin and crisp, it needs a little extra care to maintain its texture after storage.
Storing Leftovers
Allow the pot pie to cool completely before covering. Store in the refrigerator in an airtight container or cover the baking dish tightly with plastic wrap or foil. Leftovers will keep well for 3–4 days in the fridge.
Reheating Tips
- Oven Method (Best): Preheat the oven to 350°F (175°C). Place the pie in an oven-safe dish and cover loosely with foil to prevent burning. Heat for 15–20 minutes, then uncover for the last few minutes to crisp the phyllo topping.
- Air Fryer Option: For individual portions, reheat in an air fryer at 325°F (160°C) for 8–10 minutes to revive crispness.
- Microwave (Not Ideal): While faster, microwaving makes the phyllo soft and soggy. Use only if you’re in a rush.
Freezing Instructions
- Before Baking: Assemble the pot pie in a freezer-safe dish but don’t bake it. Wrap tightly in plastic wrap, then foil. Freeze for up to 2 months. Bake from frozen at 375°F (190°C) for 50–60 minutes, covering with foil for the first half to prevent over-browning.
- After Baking: Let the pie cool completely, then wrap in plastic wrap and foil. Freeze for up to 1 month. Reheat directly from frozen in the oven at 350°F (175°C) for 30–40 minutes.
Extra Tip: If freezing, brush the phyllo lightly with butter or oil before wrapping. This helps protect it from drying out during storage.
Nutrition and Final Notes
Nutrition Overview
Chicken pot pie with phyllo dough is lighter than traditional versions made with pie crust or puff pastry. Phyllo sheets contain less fat, which means fewer calories while still providing a deliciously crisp topping. Here’s a general breakdown per serving (based on a family-style recipe with 6 portions):
- Calories: ~350–400
- Protein: 22–25g (from chicken and dairy)
- Carbohydrates: 28–32g (from vegetables, sauce, and phyllo)
- Fat: 14–18g (mainly from butter or oil brushed on phyllo)
- Fiber: 3–4g (from vegetables)
These numbers will vary depending on substitutions, portion size, and whether you use cream, milk, or dairy-free alternatives.
Ways to Make It Healthier
Use olive oil instead of butter when brushing phyllo. Add more vegetables (spinach, broccoli, zucchini) to increase fiber and vitamins. Choose chicken breast over thighs for a leaner protein option. Swap cream for low-fat milk to cut back on fat.
Conclusion
Chicken pot pie with phyllo dough is the perfect balance of comfort and elegance. The creamy filling brings warmth and flavor, while the crisp, golden phyllo topping adds a light and flaky finish. With simple ingredients, easy steps, and plenty of variations, it’s a recipe that anyone can master. Whether you make it for a cozy family dinner or a special occasion, this dish is sure to impress and become a go-to favorite.
FAQS
Chicken Pot Pie Recipe Phyllo Dough
Ingredients
Method
- Cook the chicken. Preheat oven to 375 degrees F and line a small baking sheet with foil. Lightly coat chicken breasts with olive oil. Sprinkle with salt and pepper and top with thyme sprigs. Place on baking sheet and bake for 20 - 25 minutes. Cool slightly then shred or chop chicken; you should have about 3 cups. Set aside.
- Make the stew filling. Meanwhile, in a large skillet over medium-high heat, add butter and melt it. Add leeks and sauté until tender, about 2 minutes. Add celery and carrots (reserve peas) and sauté until tender, about 3 minutes. Sprinkle with flour and stir to combine until the flour is absorbed.
- Add wine, chicken broth, cream and goat cheese and stir well to combine. Season with salt, pepper and thyme and bring mixture to a light boil for 2 minutes while stirring.
- Stir in shredded chicken and peas. Reduce heat to simmer, cover and cook for 8 - 10 minutes until the vegetables are tender and the stew has thickened.
- Preheat oven to 375 degrees F. Grease a 9 x 12”rectangle or oval baking dish with butter. Transfer hot stew to the baking dish. Set the dish aside to cool slightly while preparing the phyllo topping.
- Phyllo dough topping and assembly. Prepare ½ cup melted butter. On a large work surface unroll 10 thawed phyllo sheets and cover them completely with a very lightly dampened kitchen towel. The cover will prevent the sheets from drying out. Each time a sheet is removed, completely cover the remaining ones.
- Remove one phyllo sheet at a time to a work surface.Lightly brush entire sheet with melted butter. With fingertips gently scrunch the sheet to a 4” – 5” circle and place it on the stew. Continue process with remaining phyllo sheets until the top of the stew is completely covered. You may need 8 to 10 sheets to cover the dish. Brush top of phyllo with remaining butter and sprinkle with salt.
- Tent the pie loosely with foil wrap, taking care not to touch or crush the phyllo topping. Bake for 15 minutes. Remove foil and bake for an additional 15 - 20 minutes or until the filling is hot and bubbly and the phyllo topping is crisp and golden-brown. Remove from oven and let rest for10 minutes before serving.