Chicken Pot Pie Recipe With 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 version 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
  • 1/2 cup carrots, diced
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 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, celery, and carrots over medium heat until they are tender.
  2. Add the frozen mixed vegetables and cook for an additional 2 minutes.
  3. Sprinkle the flour over the vegetables and stir until everything is coated.
  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. Stir well to combine.
  6. Preheat the oven to 375°F (190°C).
  7. Layer 4 sheets of phyllo dough on the bottom of a greased 9-inch pie dish, brushing each sheet with melted butter.
  8. Pour the chicken and vegetable filling into the pie dish.
  9. Layer the remaining 4 sheets of phyllo dough on top of