Chicken Pot Pie With Phyllo Dough
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
8 people
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Calories
11537 kcal
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Course
Main Course
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Cuisine
Mediterranean
Chicken Pot Pie With Phyllo Dough
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This easy Chicken Pot Pie with Phyllo Dough has a light, golden-crisp filo crust with a saucy, creamy vegetable and chicken filling. It has all the comforting flavors of the classic dish, yet with a Mediterranean touch!
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Ingredients
- 2 tablespoons olive oil (plus more for brushing)
- ½ cup chopped white onion or yellow onion
- ½ cup chopped carrot
- ½ cup chopped celery
- ½ cup canned diced tomatoes drained
- 2 ½ cups cubed or shredded roasted chicken
- ½ cup white wine
- 8 tablespoons unsalted butter
- ¾ cup all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon sweet paprika OPTIONAL
- 1 1½ cups chicken broth warm
- 1 cup milk warm
- 12 kalamata olives pitted
- 3 tablespoons capers drained
- ½ cup quartered artichokes (frozen or jarred) -- OPTIONAL
- 8 sheets of phyllo dough
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Instructions
- Heat oven to 350°F (180°C).
- Prepare the filling: Heat a large stainless steel saucepan over medium heat and add the oil. Cook onion, carrot, and celery for about 4 minutes, stirring occasionally, until the vegetables are tender. Do not let them brown!
- Stir in canned diced tomatoes, chicken, and wine. Cover the pan and let cook for about 5 minutes, stirring every once in a while. Transfer to a bowl and set aside.
- In the same pan, melt butter over medium heat. Whisk in flour, salt, and pepper until well blended. Gradually whisk in warm broth and milk, cooking and stirring until bubbly and thickened.
- Stir in chicken mixture and mix olives, capers, and artichokes. Remove from heat and spoon the chicken mixture into a medium baking dish.
- Assemble the phyllo dough pie topping: Unroll 8 phyllo dough sheets and cover them with a clean, slightly dampened kitchen towel. It will prevent the sheets from drying out! Each time a sheet is removed, make sure the remaining ones are covered with the damped towel.
- Lightly brush each sheet completely with olive oil, starting from the edges and moving towards the center. Using your fingertips, gently scrunch each brushed sheet to a 3 or 4-inch circle and place it on top of the chicken and vegetable filling. Continue this process with the remaining phyllo sheets until the top of the filling is completely covered. Depending on the side of your baking dish, you may need more filo sheets. Brush the top of the phyllo with remaining oil and sprinkle with salt.
- Bake: Tent the dish loosely with foil, making sure to not crush the phyllo topping. Bake for 15 minutes, and then remove the foil and bake for an additional 10- 5 minutes or until the filling is bubbly and the phyllo topping is crisp and golden brown.
- Serve: Let Mediterranean chicken pot pie stand for 5 minutes before serving with a sprinkle of fresh thyme on top. Enjoy!
Notes
- Storage
- Curious to find out where chicken pot pie comes from? Not America! Pot pie most likely originated in Greece, where cooked meats were mixed with other ingredients in an open pastry shell ("Artocreas"). The Romans then took this recipe and added a top pastry crust, making it a fully enclosed meat pie.
- Only in the 19th Century did Americans come to know pot pies, which were brought by settlers. But in the last and present centuries, the pies and their different meat variations have become super popular in the United States.
- Store any cooled leftovers, covered with foil, or in an airtight container in the fridge for up to 3 days.
- Reheat leftovers in a preheated oven at 250 degrees F for 15-20 minutes, or in the microwave for 2 minutes, or until hot. Be aware the phyllo topping will soften a little.
- Although I don’t recommend freezing it because the phyllo may become gummy, you can do it if needed. To freeze the unbaked chicken pot pie with filo dough, cover the baking dish with plastic wrap. Thaw it in the fridge overnight and bake your phyllo pie as directed in our recipe, but add 5-10 minutes to the baking time.
Nutrition Information
Show Details
Calories
1153.7kcal
(58%)
Carbohydrates
164.1g
(55%)
Protein
38.3g
(77%)
Fat
35.5g
(55%)
Saturated Fat
12.6g
(63%)
Polyunsaturated Fat
4.3g
Monounsaturated Fat
16g
Trans Fat
0.5g
Cholesterol
67.3mg
(22%)
Sodium
1965.5mg
(82%)
Potassium
589mg
(17%)
Fiber
7.7g
(31%)
Sugar
2.4g
(5%)
Vitamin A
1663.1IU
(33%)
Vitamin C
4.4mg
(5%)
Calcium
108.6mg
(11%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 11537 kcal
% Daily Value*
| Calories | 1153.7kcal | 58% |
| Carbohydrates | 164.1g | 55% |
| Protein | 38.3g | 77% |
| Fat | 35.5g | 55% |
| Saturated Fat | 12.6g | 63% |
| Polyunsaturated Fat | 4.3g | 25% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 67.3mg | 22% |
| Sodium | 1965.5mg | 82% |
| Potassium | 589mg | 13% |
| Fiber | 7.7g | 31% |
| Sugar | 2.4g | 5% |
| Vitamin A | 1663.1IU | 33% |
| Vitamin C | 4.4mg | 5% |
| Calcium | 108.6mg | 11% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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