Chicken Pot Pie Recipe Phyllo Dough


Chicken pot pie is a classic comfort food dish that is perfect for a cozy dinner. This recipe puts a twist on the traditional pot pie by using phyllo dough instead of a traditional pie crust. The result is a light and flaky crust that pairs perfectly with the creamy chicken and vegetable filling. With a prep time of 20 minutes and a cook time of 40 minutes, this chicken pot pie recipe is a delicious and easy option for any night of the week.


  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables
  • 1/2 cup onion, diced
  • 1/2 cup celery, diced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 sheets phyllo dough
  • 1/4 cup melted butter


  1. In a large skillet, sauté the onion and celery over medium heat until they become tender.
  2. Add the frozen mixed vegetables to the skillet and cook for an additional 2 minutes.
  3. Sprinkle the flour over the vegetables and stir until well combined.
  4. Slowly pour in the chicken broth and milk, stirring constantly until the mixture thickens.
  5. Add the shredded chicken, dried thyme, salt, and black pepper to the skillet. Stir until everything is well combined.
  6. Preheat the oven to 375°F (190°C).
  7. Layer 4 sheets of phyllo dough on top of each other, brushing melted butter between each layer.
  8. Place the phyllo dough stack on top of the chicken mixture in the skillet.
  9. Repeat the layering process with the remaining 4 sheets of phyllo dough.