Chicken and Veggie Pie with Phyllo Top
Golden, flaky phyllo dough meets a creamy, savory filling bursting with tender chicken and hearty vegetables in this comforting Chicken and Veggie Pie with Phyllo Top. Perfect for weeknight dinners or cozy family gatherings, this recipe combines shredded chicken, sautéed onions, carrots, celery, and mushrooms in a rich, thyme-infused cream sauce, all topped with delicate layers of buttery phyllo pastry. The use of phyllo dough gives this dish a crisp, elegant finish, while keeping the preparation refreshingly simple. Ready in just over an hour, this bake-and-serve pie is an irresistible way to turn wholesome ingredients into a crowd-pleasing meal.
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Recipe Information
Ingredients
- 2 pieces (about 300g total) Chicken breast
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 2 minced Garlic cloves
- 1 medium, diced Carrot
- 1 diced Celery stalk
- 1 cup, sliced Button mushrooms
- 0.5 cup Frozen peas
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 6 sheets Phyllo dough
- 4 tablespoons Melted butter
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts in a pot of boiling water and simmer until fully cooked, about 10-12 minutes. Remove, shred the chicken using two forks, and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for 2-3 minutes until translucent.
Stir in the minced garlic, carrot, and celery, and cook for another 3-4 minutes until they start to soften.
Add the sliced mushrooms and sauté until tender, about 5 minutes. Then, stir in the frozen peas and cook for 1 minute.
Sprinkle the flour over the vegetables and stir to combine, cooking for 1 minute to remove the raw flour taste.
Slowly pour in the chicken broth, stirring constantly until the mixture thickens, about 2-3 minutes.
Stir in the heavy cream, salt, black pepper, and thyme, letting the mixture simmer for 2 minutes.
Add the shredded chicken to the skillet and fold everything together. Remove from heat and transfer the mixture to a greased 9-inch pie dish.
Carefully lay one sheet of phyllo dough over the filling, brushing it lightly with melted butter. Repeat with the remaining phyllo sheets, layering and brushing each sheet.
Tuck the edges of the phyllo lightly into the dish and make a small cut in the center to allow steam to escape during baking.
Place the pie dish on a baking sheet to catch any drips, then bake in the preheated oven for 25-30 minutes, or until the phyllo is golden and crisp.
Remove from the oven and allow the pie to cool for 5 minutes before serving. Enjoy your Chicken and Veggie Pie with Phyllo Top!
Nutrition Facts
Calories |
2517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.4 g | 184% | |
| Saturated Fat | 62.9 g | 314% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 5972 mg | 260% | |
| Total Carbohydrate | 110.7 g | 40% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 14.1 g | ||
| Protein | 192.5 g | 385% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 219 mg | 17% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2994 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
