Crispy Filo Chicken Pot Pie Recipe with Flaky Phyllo Crust

This Chicken Pot Pie puts a fresh spin on a beloved classic. Rather than a traditional pastry crust, thin strips of frozen fillo dough are layered over the filling to create a light, flaky, crispy topping. The filling is rich and comforting — tender chicken, hearty potatoes, pearl onions, asparagus, and mushrooms in a savory, well-seasoned sauce. It’s an elevated, grown-up version of chicken pot pie that kids and adults alike will enjoy.

If you like comforting, home-style meals with a lighter crust, this recipe is worth trying. It’s one of those dinners that brings smiles around the table.

Serve this hearty pie with a simple salad, warm whole wheat bread, or muffins for a complete meal.

Directions

1. Remove one roll of fillo dough from the box and allow it to thaw on the counter while you prepare the filling. Return the remaining dough to the freezer. Fillo is usually found in the freezer aisle with other dough products.
2. Chop 2 cups of potatoes into 1-inch cubes. Yukon Golds are a great choice; I left the peels on for texture and flavor.
3. Heat a deep skillet over medium-high. Add 1 tablespoon butter and 1 tablespoon olive oil. Add the potatoes, season with salt and pepper, and sauté about 5 minutes until the outsides are lightly golden.
4. While the potatoes cook, prepare 2 cups fresh pearl onions. Trim the ends, peel, and place them in a small saucepan. Cover with water, bring to a boil, and cook 3 minutes. Drain and set aside. (If you use frozen pearl onions, follow package instructions for thawing.)
5. Trim and discard the bottom 2 inches of each asparagus stalk. Chop the asparagus and 2 cups mushrooms into ~2-inch pieces.
6. Add the asparagus, mushrooms, and pearl onions to the skillet with the potatoes and sauté another 3 minutes.
7. Add 2 cups chopped rotisserie chicken, 2 cups hot water, and 3 teaspoons chicken bouillon granules to the skillet.
8. Add 3 tablespoons cooking sherry (or substitute 3 tablespoons chicken broth). Stir in 1/2 teaspoon dried thyme and 2 teaspoons dried parsley. Bring to a boil, reduce heat to medium, cover, and simmer 5 minutes.
9. Whisk together 1/2 cup milk and 3 tablespoons cornstarch until smooth. Pour the mixture into the skillet, stir, bring to a boil, and simmer about 2 minutes until the sauce thickens.
10. Remove from heat and stir in 2 tablespoons butter. Taste and adjust seasoning with salt and pepper as needed.
11. Spray a 3-quart casserole dish (or a deep 9×9 pan) with cooking spray and pour the filling into the prepared dish.
12. Unroll the thawed fillo dough and cut into 1/2-inch strips. Gently separate the strips and place them into a bowl. Lightly spray the strips with butter spray or cooking spray to help them crisp and brown.
13. Scatter the fillo strips over the filling, stirring them slightly so about half of the strips mingle with the sauce while others remain on top to crisp.
14. Bake in a preheated 425°F oven for 10–15 minutes, or until the fillo topping is golden brown and crisp. Let rest a few minutes before serving.

Ingredients

• 10 sheets fillo dough (about half a 16-ounce box)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 cups potatoes, chopped
• Salt and pepper, to taste
• 2 cups fresh pearl onions
• 2 cups mushrooms, chopped
• 2 cups asparagus, chopped
• 2 cups rotisserie chicken, chopped
• 2 cups hot water
• 3 teaspoons chicken bouillon granules
• 3 tablespoons cooking sherry (or chicken broth)
• 1/2 teaspoon dried thyme
• 2 teaspoons dried parsley
• 1/2 cup milk
• 3 tablespoons cornstarch
• 2 tablespoons butter

Slice, serve, and enjoy this comforting pot pie with a crisp top and a rich, savory filling.