This Easy Chicken Pot Pie with Phyllo Pastry: is comfort food at its best. Make this simple Chicken pot pie with phyllo pastry on a busy weeknight and enjoy it with your family.
Hi guys, it’s been a long time since I posted. With a busy work schedule, I was juggling to find time to write. It is hard to manage my time with work, home and, writing for the blog, and it stresses me a lot when I can’t do what I have planned. Stressing over it drained my energy, and finally, with time, I realized I am unable to fight it, and the only way is to go with the flow. So here I am with the long-awaited Chicken pot pie recipe for you guys.
It’s cold, and we need more comfort food to make us feel warm and cozy. The best way to comfort yourself and the family is with this Easy Chicken Pot Pie.
We have had pot pie with different pie crusts, and I like making it with puff pastry and shortcrust. So here is why the pie was made, with phyllo dough.
I send my husband to buy puff pastry for the pie, and he brings the Phyllo pastry without reading the label. I am sure most of you guys would have gone through something similar when you send your husband to get ingredients.
Anyways, dinner needs to be ready, and going back to get puff pastry was a no-no. So I used the phyllo dough to make the Chicken pot pie. Oh my!, the Chicken pot pie with phyllo pastry was light, crisp, flaky, and simply delicious!
If you are like me, want to upgrade a traditional recipe with a new twist, then I would suggest you try making this pot pie. You will most certainly love it!
How to use phyllo pastry (filo pastry) for a pie
Phyllo pastry is layers of paper-thin sheets. You can find it in the freezer section of your supermarket. To use the phyllo sheets, first, you need to thaw them in the refrigerator the night before you use them. Sometimes when I forget, I thaw it on the counter for few hours and use it immediately. When you open the pack of sheets, unroll it on a cookie sheet lined with parchment paper/ cling wrap: and cover it with a damp kitchen towel to prevent it from drying. When separating these sheets, you should handle them delicately or, these sheets can tear easily.
To use the phyllo sheets, you need to brush some melted butter for a flaky golden pie. Brushing the sheets with melted butter can yield a flaky, crisp, and delicious pie. Remember to work quickly with this dough as it tends to dry and tear easily.
When making this pie, if you have a few tears, you can always place another sheet on top of the tear and pour the mixture.
How to make chicken pot pie
This recipe is easy to put together with what you have in hand. I used the veggies I had in my freezer. If you prefer a vegetarian pie, you can leave the chicken out and add more mushrooms. Replace the chicken stock with vegetable stock or water. You can easily double this recipe and freeze a few for later use.
Chicken -This recipe is an excellent way to use up a leftover rotisserie chicken. At the same time, you can use cooked chicken breast or boneless chicken thigh meat as well.
Vegetables– Using carrots, green peas, potatoes, mushrooms, onions, celery for a classic pot pie filling would do, but you can also add any veggies you have at home to give it a personal twist. Frozen vegetables work well too. There are many times I have used broccoli, cauliflower, sweet potatoes, leeks, radish, spinach and, kale to make pot pies.
Herbs & Spices – fresh or dried herbs work well. As for the spices, I added few teaspoons of chili flakes for some heat. You can leave it out if you don’t like it spicy.
Dairy – I love adding heavy cream for a creamier potpie. However, you can add milk or half and half. Grating in some parmesan or cheddar cheese here would be fantastic too.
Stock or water – You can add chicken stock or water to this recipe
Pie crust – Use phyllo dough sheets or puff pastry if you prefer the latter. I used a whole 450g pack of phyllo sheets for this recipe.
Melted butter – I used melted butter. If you prefer it healthier, you can use olive oil or coconut oil.
How to make the chicken pot pie filling
Cut the veggies into small to medium-sized cubes.
Place a medium-sized pan on medium heat and add butter. Next, put in onions and cook until translucent. Apart from the green peas, add all the veggies, spices, and herbs into the pan and cook for 3-4 minutes.
At this point, add the flour and stir well steadily to combine. Follow by adding chicken stock and stir continuously for a minute.
Now, lower the heat, add the cooked and cubed chicken and bring it to a simmer for 2 minutes.
Lastly, add the cream, green peas, and mix well.
Cook until it thickens and, take it off the heat.
How to assemble the pie
Take a 9 inch / 10 inch round pie dish. Place 4-5 sheets of phyllo in the pie dish for the bottom layer of the pie. Now, brush the pastry sheets with melted butter. ( Leave the rest of the phyllo dough covered with a damp kitchen towel to keep it from drying).
Next, pour the chicken mixture into the pie dish. Now, bring the edges over the topping. Take two sheets, crumple them and place them on top of the pie filling. Repeat this until the pie is completely covered. Lastly, brush the top with the rest of the melted butter.
Bake at 356F/ 180C for 25- 30 minutes or until golden and crisp.
How to Make a Vegan pot pie with Phyllo dough( Filo dough)
Phyllo dough is vegan friendly and, use it without hesitation. Use melted vegan butter, olive oil or, coconut oil for brushing the pastry sheets.
To make this pot pie vegan, replace the chicken with more mushrooms. Use coconut cream and vegetable stock instead of cream and chicken stock.
Easy Chicken Potpie with Phyllo(Filo) PastryCourse: MainCuisine: American
75g / 1/3 cup of butter
400g-500g / 2 chicken breasts cooked and cubed
150g / 1 1/2 cups of chopped mushrooms
200g / 1 medium red onion chopped
125g / 2 medium carrots peeled and cubed
115g / 1 medium potato cubed
65g / 1 large stalk (stick) of celery finely chopped
3 cloves of garlic grated
2 teaspoon dried thyme
3 Tablespoons chopped fresh parsley
30g / 4 Tablespoon all-purpose flour
475ml / 2 cups of chicken stock
70g / 1/2 cup of green peas
120ml / 1/2 cup of double whipping cream
1 teaspoon of salt
1 teaspoon ground black pepper
1 teaspoon red chili flakes( optional)
450g pack of Phyllo(filo) dough sheets
1/4 cup of melted butter for brushing
- Cut the veggies into small to medium-sized cubes.
- Preheat the oven to 356F / 180C
- Place a medium-sized pan on medium heat and add butter. Next, put in onions and cook until translucent. Apart from the green peas, add all the veggies,spices, and herbs into the pan and cook for 3-4 minutes.
- At this point, add the flour and stir well steadily to combine. Follow by adding chicken stock and stir continuously for a minute.
- Now, lower the heat, add the cooked and cubed chicken and bring it to a simmer for 2 minutes.
- Lastly, add the cream, green peas, and mix well.
- Cook until it thickens and, take it off the heat.
- Assembling the Pie
- Take a 9 inch / 10 inch round pie dish. Place 4 to 5 sheets of phyllo in the pie dish for the bottom layer of the pie. Now, brush the pastry sheets with melted butter. ( Leave the rest of the phyllo dough covered with a damp kitchen towel to keep it from drying).
- Next, pour the chicken mixture into the pie dish. Now, bring the edges over the topping.
- Take two sheets, crumple them and place them on top of the pie filling. Repeat this until the pie is completely covered.
- Lastly, brush the top with the rest of the melted butter.
- Bake at 356F/ 180C for 25- 30 minutes or until golden and crisp.
Serve it warm.
- A baked pie can be frozen for up to 2 months.