Chicken Pot Pie with Phyllo Crust
Prep time
Cook time
Total time
Crisp, buttery phyllo crust turns this American standard into a delicious, crunchy main dish
Recipe type: Main Dish
Cuisine: American
Serves: 2
  • 12 oz cooked and diced chicken breast
  • ½ cup onion, finely diced
  • 1 medium carrot, finely diced
  • 1 stalk celery, finely diced
  • 2 small russet potatoes, diced
  • ½ cup peas
  • 2 cups chicken stock, homemade or packaged
  • 1 cup whole milk, or use half & half, 2%, skim - your preference
  • 2-3 Tablespoons olive oil, or half oil and half butter
  • 3 Tablespoons flour
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon sweet paprika
  • ¼ teaspoon dried thyme
  • dash of cayenne pepper
  • ½ package phyllo sheets, at room temperature.
  • ¼ cup melted butter
  1. Heat the olive oil over medium heat in a dutch oven.
  2. Add the onion. Brown for 5 minutes. Add carrot and celery. Brown for 5 minutes.
  3. Add potatoes, sprinkle with black pepper. Stir and brown for 5 minutes.
  4. In a small bowl, combine the flour, salt, ground pepper, paprika, thyme, and cayenne pepper. Stir together.
  5. Add the flour mixture to the browned vegetables, and stir until you can no longer see the flour. Continue to cook for a minute or two. Reduce heat to medium low.
  6. In a large bowl or measuring cup, combine the chicken stock and milk.
  7. Using a wooden spoon or heatproof spatula, slowly add the liquid to the vegetables, stirring constantly until thoroughly combined. Continue to stir until the mixture begins to bubble and thicken.
  8. Reduce heat to low. Add the chicken, stir to combine. Add the peas, frozen or thawed, stir to combine.
  9. Remove the chicken filling from the heat, or keep it warm on the stove.
  10. Spray the insides of two 16-18oz. individual serving bowls or casseroles with vegetable spray.
  11. Remove the phyllo from the wrapper. Unroll the sheets, and keep covered with a damp paper towel.
  12. Use two phyllo sheets for the bottom of each serving dish. Remove one sheet to a clean surface. Lightly brush with melted butter. Stack the second sheet on top. Lightly brush with melted butter. Fold the sheets into a quarter. Place inside the bowl or casserole. Repeat for the second bowl.
  13. Divide the chicken filling equally between the bowls.
  14. To prepare the top crust, use 3 phyllo sheets for each serving. Stack and brush with melted butter as for the bottom crust. Fold into quarters, and place on top of the filling.
  15. Gently tuck the top crust around the filling. Brush with melted butter. Place the bowls on a baking sheet lined with parchment paper. Bake at 350 degrees F for 30-35 minutes, until the filling is bubbly and the crust is golden brown.
  16. Allow the pot pies to cool for 10-15 minutes before serving.
Biscuit dough, pastry dough, or puff pastry may be substituted for the phyllo sheets. Feel free to add additional vegetables or substitute like sweet potatoes, turnips or parsnips.

This dish may be prepared in a 9" x 13" casserole dish. Rather than folding the phyllo in quarters, lay the sheets inside the casserole. You may want to use more phyllo for the layers.
Recipe by At Mimi's Table at