Try This Unique Chicken Pot Pie with Phyllo Crust Recipe

Updated: January 15, 2024 by Olivia Mittak | Leave a comment

Chicken pot pie is a cozy, hearty meal that many families turn to in the colder months. It's easy to grab some frozen pot pies from the store, but this recipe is a must-try. Making your own chicken pot pie doesn't need to be difficult; with a recipe like this, you'll have homemade pot pie on the table in no time.

We decided to switch things up with this recipe by using a phyllo crust. You'll need to buy phyllo dough to make this crust, which you can usually find in the frozen section of your grocery store. You'll need three sheets in total, and you'll want to thaw it before making this recipe.

If you really want to make everything from scratch, you can try making the phyllo dough from scratch. Buying the dough pre-made helps make this recipe easier, which is one of our main goals. Having said that, however, we do understand that some cooks want to make everything by hand when they can.

This recipe is packed to the brim with nutrition, thanks to the chicken and a variety of vegetables. This recipe is great for parents with picky eaters, since the healthy veggies will be mixed in with lots of yummy ingredients. Don't wait any longer; head to the store and get the ingredients for this delicious dinner!

Chicken Pot Pie with Phyllo Crust

Ingredients:

Cooking spray
1¼ pounds boneless, skinless chicken breast halves, cut into ½-inch chunks
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
2 leeks, bottom 4 inches only, trimmed, washed well, and chopped
2 stalks celery, chopped (about ½ cup)
2 medium white potatoes, left unpeeled and cut into ½-inch pieces
½ pound fresh green beans, trimmed and chopped into ½-inch pieces
2 cloves garlic, minced (about 2 teaspoons)
1½ cups nonfat milk
⅓ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup peas, thawed if frozen
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon fresh thyme
3 sheets frozen phyllo dough, thawed
2 tablespoons freshly grated Parmesan cheese

Directions:

1. Preheat the oven to 350°F. Coat 4 individual-size baking dishes with cooking spray.

2. Season the chicken with ¼ teaspoon of the salt and ¼ teaspoon of the pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the chicken and brown, about 2½ minutes per side. Transfer the chicken to a plate.

3. Add 2 more teaspoons of oil, the leeks, and celery to the pan and cook, stirring a few times, until the vegetables begin to soften, about 3 minutes. Add the potatoes, green beans, garlic, and the remaining ¾ teaspoon salt and ¼ teaspoon pepper and cook for 2 minutes more, stirring to combine everything. Add the milk. Stir the flour into the broth until dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, for 10 minutes. Stir in the chicken, peas, parsley, and thyme. Spoon the mixture into the baking dishes.

4. Put the remaining 1⅔ tablespoons oil in a small bowl. Unroll the phyllo dough and cut it into quarters. Place a quarter-sheet on top of each baking dish and brush with the oil. Repeat layering with all three layers. Tuck the edges of the phyllo dough into the dish rim. Sprinkle the top with of each pie with the Parmesan.

5. Place on a baking sheet and bake until the filling is bubbling, about 30 minutes. Serve hot.