Phyllo Chicken Pot Pie from Frozen Phyllo Dough
Elevate your comfort food game with this scrumptious Phyllo Chicken Pot Pie made from frozen phyllo dough. Perfect for busy weeknights or cozy family dinners, this recipe combines tender, shredded chicken and a medley of colorful mixed vegetables in a rich, creamy sauce, all encased in layers of buttery, flaky phyllo pastry. The clever substitution of phyllo dough for the traditional pie crust not only adds a delightful crispiness but also cuts down on prep time. With simple pantry staples like chicken broth, milk, and a touch of garlic powder and thyme, this dish is bursting with hearty, savory flavors. Ready in just about an hour, it’s a stress-free way to enjoy a golden, oven-baked masterpiece that's sure to impress. Serve it hot and watch as it becomes your new go-to dinner favorite!
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Recipe Information
Ingredients
- 2 cups Cooked chicken (shredded or diced)
- 1.5 cups Frozen mixed vegetables (peas, carrots, corn, and green beans)
- 6 tablespoons Unsalted butter
- 0.33 cup All-purpose flour
- 2 cups Chicken broth
- 0.5 cup Whole milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 1 teaspoon Fresh thyme leaves (optional)
- 10 sheets Frozen phyllo dough (thawed according to package instructions)
- 0.25 cup Olive oil or melted butter (for brushing phyllo layers)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, melt 6 tablespoons of butter over medium heat.
Add the flour and whisk continuously for 2 minutes, creating a roux.
Gradually pour in the chicken broth while whisking, followed by the milk. Continue cooking and stirring until the mixture thickens slightly, about 5 minutes.
Stir in the salt, black pepper, garlic powder, and thyme leaves (if using). Adjust seasoning to taste.
Add the cooked chicken and frozen mixed vegetables to the skillet, stirring to combine. Remove from heat and let the filling cool slightly.
Lightly grease a 9-inch pie dish or a similar baking dish.
Place one sheet of phyllo dough in the dish, lightly pressing it into the corners and letting the edges hang over. Brush the sheet lightly with olive oil or melted butter.
Repeat with 4 more sheets of phyllo, brushing each layer with oil or butter before adding the next.
Pour the chicken and vegetable filling onto the phyllo base and spread it out evenly.
Layer the remaining 5 sheets of phyllo over the filling, brushing each layer with oil or melted butter. Fold or crimp any overhanging edges to seal the pie.
Using a sharp knife, score the top layer of phyllo in a crisscross pattern or cut a few small slits to allow steam to escape.
Bake in the preheated oven for 35-40 minutes, or until the phyllo is golden brown and crisp.
Let the pot pie cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.4 g | 207% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 3289 mg | 143% | |
| Total Carbohydrate | 151.2 g | 55% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 20.5 g | ||
| Protein | 178.5 g | 357% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 353 mg | 27% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2582 mg | 55% | |
*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.
