Chicken Pot Pie with Phyllo Dough - We All Eat Together (2024)

Published: Jan 22, 2024 · Modified: Feb 14, 2024 by christine.berres · This post may contain affiliate links · Leave a Comment

This chicken pot pie with phyllo dough is warm and comforting – the perfect comfort food. Enjoy the classic creamy filling nestled under crispy, flaky sheets of phyllo dough. It’s bound to become a new family favorite.

Ahhhh, chicken pot pie, a childhood favorite! Growing up in a large family, my mom would buy us individual pot pies and there was something about getting a whole pie to myself and not having to share that made dinner extra special. These days, I like to make it from scratch and serve the whole thing family style. And this phyllo dough chicken pot pie is PERFECT! Imagine tender chunks of chicken thighs, vegetables, a creamy sauce brightened with lemon zest and fresh thyme all hidden beneath the flakiest, crispiest golden brown crust. The whole thing is absolute comfort in every bite.

The kicker is that you can prepare the filling in advance and store it in the fridge or the freezer to have in your back pocket for a busy weeknight dinner. Or, everything can be prepared in a single pan, which is another type of dinnertime magic if you’re the person washing the dishes.

I really do love this easy chicken pot pie. It’s so versatile – add, subtract, or swap ingredients based on what you have on hand – and the savory flavor is dynamite. Plus it’s satisfyingly filling, the perfect weeknight dinner, and just as good as the classic. Serve it with this lemony swiss chard salad or toss some lettuce in some honey mustard dressing for a quick and easy side.

Ingredients for Phyllo Dough Chicken Pot Pie

• Chicken: The star of this dish. I decided to use shredded boneless skinless chicken thighs. You can also use chicken breasts and shred it after being cooked or buy and shred the meat from a rotisserie chicken.
• Mixed veggies: Includes carrots, celery stalks, potatoes, diced onion and frozen peas, but you could also experiment with what you’ve got on hand. Finely pearl onions, chopped cauliflower, green beans, sweet potatoes… it’s all fair game.
• Phyllo sheets, aka ‘filo dough’: The star of this dish for an extra crunchy crust with a Mediterranean feel. You can swap with puff pastry (store bought or homemade) if you don’t have phyllo on hand, though, and you’ll end up with a more traditional pot pie.
• Garlic
• Lemon Zest: The not-so-secret secret ingredient. It’s a simple way to elevate and modernize this homey classic.
• Thyme: Lemon’s best friend as far as I’m concerned. I grow my own thyme, so I recommend fresh if you can get it, but you can substitute for dried thyme or swap for a different herb: oregano and rosemary are both options. Fresh herbs are best for this as it helps liven up this comfort food classic.
• White wine: To deglaze the pan and make sure we’re not leaving any flavor behind while also adding to the overall flavor profile of the dish. If you don’t keep alcohol in the house, sub with chicken stock. No biggie.
• Chicken stock: Using stock vs. water adds nice flavor to the filling.
• Milk:I used whole milk for this dish, as using milk with a higher fat content will add to the overall creaminess of the dish. But use whatever you have on hand. (If you use Skim Milk and happen to have a bit of heavy cream on hand, a splash of it at the end will add the creaminess you’re looking for.)
• All-purpose flour:Used to thicken the sauce.
• Melted butter: To brush between the layers of phyllo sheets
• Other seasonings: garlic powder, onion powder, salt, and ground pepper.

Tips for Working With Phyllo Dough

Working with phyllo dough can be a bit challenging due to its delicate and thin nature, but with some care and attention, you can create delicious and crispy pastries. Here are some tips for working with phyllo pastry:

• If you’re using frozen phyllo dough, transfer it from the freezer to the refrigerator and let it thaw overnight. Avoid thawing at room temp as the sheets can become sticky and difficult to handle.
• Phyllo dough dries out very fast, so keep the sheets covered with a damp kitchen towel or plastic wrap when you’re not using them.
• Unused phyllo dough should be wrapped tightly in plastic wrap and refrigerated. Use it within a few days for the best results or for longer storage, wrap tightly in plastic wrap and then with foil. Refreeze phyllo for up to 2 months.

How to Make Phyllo Dough Chicken Pot Pie

Cook Your Chicken

1. Salt and pepper chicken thighs.
2. Add olive oil to a medium non-stick frying pan or stainless steel frying pan on medium heat. Let the pan get hot for about a minute. Place the chicken thighs flat in the pan. Lower heat slightly. Cook for 12-15 minutes, flipping every 3-4 minutes and covering for the last 4 minutes, until the chicken is cooked through and juices run clear. (Temp to 165F.) Cover for the last 4 minutes of cooking.

Make the Pot Pie Filling

1. Preheat the oven to 400 degrees Fahrenheit.
2. In a large skillet (120-12 inches) over medium-high heat, melt butter, add the chopped onions, celery, lemon zest and thyme, sautéing until translucent and fragrant, about 1-2 minutes. Add in the chopped carrots, potatoes, and garlic and sauté for another 1-2 minutes. Add the salt and black pepper and give it a stir.
3. Then, add in the flour, stirring until combined. Deglaze the pan with the white wine. Then, slowly add in the milk (whisking frequently) and chicken broth until the liquid becomes smooth and thickens.
4. Add in the chicken, stirring until combined and reduce the heat to low so that everything simmers for 2-3 minutes. Remove from heat and add green peas, stirring chicken mixture to combine.

Assemble and Bake

1. Scrunch sheets of phyllo and place them over the top of the filling. You should use most of the package if you are using a 12-inch skillet. Then, using a pastry brush, brush the top of the phyllo dough with melted butter.
2. Bake for 30 minutes or until the phyllo dough is golden brown.

​Chicken Pot Pie FAQs

Can I use leftover chicken in my pot pie filling?

Absolutely! Leftover roasted or grilled chicken works well. You can also use rotisserie chicken meat. Shred or chop it into bite-sized pieces for the filling.

Can I make chicken pot pie ahead of time?

Yes and no. You can make the filling a day or two in advance and refrigerate until you are ready to use. I don’t recommend topping it with phyllo dough until you are ready to bake it.

What vegetables are commonly used in chicken pot pie?

In this chicken pot pie recipe, we’re using carrots, peas, celery and onions. But you can also add sliced mushrooms, green beans or even corn. Pot pie is really great for using up odds and ends in your refrigerator and freezer.

I didn’t use all of my phyllo sheets, can I freeze them and use them later?

Unfortunately, I don’t recommend refreezing phyllo pastry once it has been thawed. Phyllo pastry is delicate and can dry out quickly when exposed to air. Freezing and thawing it repeatedly can affect its texture and quality.

If you have unused phyllo pastry that you’ve already thawed, it’s best to use it within a short time to maintain its freshness. If you have any leftover sheets, you can store them in an airtight container, separated by sheets of plastic wrap or wax paper to minimize exposure to air. One idea is to take a few phyllo pastry sheets, brush them with pesto, take a few more sheets and lay them on top. Brush them with more pesto. Cut into strips of equal length and twist. Then bake them at 350F for 12-15 minutes or until golden brown and enjoy!

What can I serve with chicken pot pie?

I recommend keeping things simple with a light salad. This lemony Swiss chard salad with garlicky breadcrumbs totally goes with the whole cozy vibe while keeping things fresh and healthy!

📖 Recipe