Chicken Pot Pie with Phyllo Dough
Savor a comforting and flaky Chicken Pot Pie made with phyllo dough. Comfort food under golden layers of phyllo for a twist on a classic.
Servings 6 servings
Calories 459kcal
Ingredients
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1 lb chicken breast cooked and shredded
- 1 cup peas frozen
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- ½ cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- salt and pepper to taste
- 10 sheets phyllo dough
- ¼ cup butter melted - for brushing
Instructions
- Preheat the oven to 375 degrees.
- Combine the onion, carrots, celery, garlic, and olive oil in a large skillet. Cook over medium heat for 5-7 minutes, or until the veggies are softened.
- Stir in the cooked chicken and frozen peas.
- Melt the butter over medium heat in a separate medium saucepan.
- Whisk in the flour and cook for 1-2 minutes.
- Continue whisking as you add the broth. Cook until the mixture has thickened. This should take no more than 5 minutes.
- Stir in the heavy cream, thyme, rosemary, salt, and pepper.
- Pour this sauce over the chicken mixture and stir to combine.
Assemble
- Grease a baking dish with butter.
- Layer 5 sheets of phyllo dough into the baking dish and then brush each of them with melted butter.
- Add the chicken filling mixture on top of the phyllo layers.
- Top with 5 more sheets of the dough and then coat those with melted butter as well.
- Bake for 35-45 minutes or until the phyllo is flaky and golden brown.
- Allow to cool for several minutes before serving. This allows the filling to thicken just a bit, which helps keep it together when portioning the pie.
Nutrition
Serving: 1serving | Calories: 459kcal | Carbohydrates: 27g | Protein: 22g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 412mg | Potassium: 484mg | Fiber: 2g | Sugar: 2g | Vitamin C: 6mg | Calcium: 42mg | Iron: 2mg | Net Carbohydrates: 25g