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Phyllo topped chicken pot pie in casserole dish.

Phyllo Topped Chicken Pot Pie

Phyllo topped chicken pot pie with a thick and creamy vegetable stew beneath a buttery, crispy phyllo dough is the ultimate comfort food.

Course Dinner, Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6

Ingredients

Chicken

  • 454 g boneless chicken breasts about 2 breasts
  • 2 teaspoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 6 thyme sprigs fresh

Stew Filling

  • ⅓ cup butter plus more for brushing the dish
  • 2 medium leeks white and light green parts only, sliced (about 3 cups)
  • 1 cup celery diced
  • 1 cup carrots diced
  • 1 cup frozen peas
  • ⅓ cup all purpose flour
  • ¾ cup white wine
  • 1 284 mL tin condensed chicken broth
  • ⅓ cup 35% cream
  • 150 grams goat cheese crumbled
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons freshly chopped thyme

Phyllo Pastry Topping

  • 10 sheets phyllo dough thawed (see recipe notes for how to thaw)
  • ½ cup butter melted
  • ½ teaspoon kosher salt

Instructions

  1. Cook the chicken. Preheat oven to 375 degrees F and line a small baking sheet with foil. Lightly coat chicken breasts with olive oil. Sprinkle with salt and pepper and top with thyme sprigs. Place on baking sheet and bake for 20 - 25 minutes. Cool slightly then shred or chop chicken; you should have about 3 cups. Set aside.

  2. Make the stew filling. Meanwhile, in a large skillet over medium-high heat, add butter and melt it. Add leeks and sauté until tender, about 2 minutes. Add celery and carrots (reserve peas) and sauté until tender, about 3 minutes. Sprinkle with flour and stir to combine until the flour is absorbed.

  3. Add wine, chicken broth, cream and goat cheese and stir well to combine. Season with salt, pepper and thyme and bring mixture to a light boil for 2 minutes while stirring.

  4. Stir in shredded chicken and peas. Reduce heat to simmer, cover and cook for 8 - 10 minutes until the vegetables are tender and the stew has thickened.

  5. Preheat oven to 375 degrees F. Grease a 9 x 12”rectangle or oval baking dish with butter. Transfer hot stew to the baking dish. Set the dish aside to cool slightly while preparing the phyllo topping.

  6. Phyllo dough topping and assembly. Prepare ½ cup melted butter. On a large work surface unroll 10 thawed phyllo sheets and cover them completely with a very lightly dampened kitchen towel. The cover will prevent the sheets from drying out. Each time a sheet is removed, completely cover the remaining ones.

  7. Remove one phyllo sheet at a time to a work surface.Lightly brush entire sheet with melted butter. With fingertips gently scrunch the sheet to a 4” – 5” circle and place it on the stew. Continue process with remaining phyllo sheets until the top of the stew is completely covered. You may need 8 to 10 sheets to cover the dish. Brush top of phyllo with remaining butter and sprinkle with salt.

  8. Tent the pie loosely with foil wrap, taking care not to touch or crush the phyllo topping. Bake for 15 minutes. Remove foil and bake for an additional 15 - 20 minutes or until the filling is hot and bubbly and the phyllo topping is crisp and golden-brown. Remove from oven and let rest for10 minutes before serving.

Recipe Notes

  • Allow 8 – 24 hours for phyllo to thaw in the original package in refrigerator. Not recommended to defrost at room temperature as it will thaw quickly and condensation can build up which may cause the sheets to become gummy.
  • Use 3 cups of shredded leftover cooked chicken or turkey you have on hand or 3 cups of shredded deli cooked rotisserie chicken from the store instead of cooking chicken breasts
  • If desired, replace white wine with additional chicken broth and replace heavy cream with light cream or milk (in that case add an additional 1 tablespoon flour to the stew)