Chicken Pot Pie in Phyllo Dough
Many American kids like myself grew up eating chicken pot pies at some point during their childhood, whether homemade or store-bought and frozen. I used to love them because they smelled delicious, were very filling and simply reminiscent of simple comfort food.
I haven’t made chicken pot pies in years and recently have been craving this type of food, but I didn’t have pie crusts, the typical dough used, at the time of my craving–but I did have phyllo dough. I thought, Why not give it a try? Phyllo is pretty durable and I just love how it tastes in my Spinach Borek.
Sometimes we surprise ourselves in cooking. I was very happy with the result. Simple, halal comfort food at its best. Enjoy!
- 1 large carrot, peeled and diced
- 1 small potato or four fingerling potatoes, diced
- 1 small yellow onion, diced
- 1/2 of an entire leftover chicken, meat pulled and bones removed
- 2 Tb. unsalted butter
- 2 Tb. unbleached all-purpose flour
- salt, to taste
- ground pepper, to taste
- 2/3 cup heavy cream
- 1 cup fresh or frozen green peas
- cooking spray
- 1 package phyllo dough, cold but not frozen
- 1 cup milk
- 1/3 cup olive oil
- 4 Tb. black seeds
- Preheat the oven to 400º.
- In a medium saucepan, boil the carrot, potato and onion until soft (not mushy), about 10 minutes. Drain and set aside.
- Meanwhile, use another medium saucepan to heat the butter over medium-low heat. Add the flour, salt and pepper and whisk to combine for about 2 minutes or until gold in color.
- Add the heavy cream and whisk to blend.
- Add the chicken and cooked and strained vegetables. Add the peas and use a large spoon to combine. Set aside.
- Spray a large rectangular glass baking with cooking oil.
- Pull out the entire package of phyllo dough and cut it in half at the fold. Set aside half, particularly in the refrigerator if your kitchen is hot.
- Place one sheet of phyllo on the bottom of the sprayed baking dish.
- In a small cup, mix the milk and olive oil. Using a pastry brush, brush the top of the phyllo. Repeat this with all of the remaining phyllo dough sheets from the first half.
- When you are done brushing the first half of phyllo sheets, spoon the entire chicken, cream and vegetable mixture onto the layer of phyllo.
- Pull the second half of phyllo sheets from the refrigerator. Add the first sheet and brush the top with the milk/olive oil mixture. Repeat this until all of the remaining phyllo sheets are finished. Brush the top layer and then sprinkle the sesame seeds on top.
- Bake in the heated oven for 20-25 minutes or until the top is a beautiful golden brown. Allow to cool for a few minutes before serving.
That looks gorgeous and delicious. I used to love pot pie as a child too! Great food photography by the way.
Thank you, Hannah!
Any chance we can get a pdf or text file for the recipes allowing us to print a printerfriendly version?
@Naazish- I’m working on it. Soon, insha’allah 🙂
I am making it again today..it was such a hit at my house..my husband loved it, kids loved it..I love it..and such an easy and quick recipe. thanks so much. 🙂
as salaamu alaykum,
Mmm…. I am definitely going to try this, inshaAllah, especially since phyllo dough is readily available here in Cairo and pie crusts are nowhere to be found!
wa’alaikum as salaam, alhamdullilah- glad you found us here and a recipe you can enjoy. Please come back and let us know how it went.
This looks delicious. My mom makes chicken pot pie but she uses puff pastry. I have always avoided making it b/c it is loaded with saturated fat. Phyllo dough sounds like a great substitute….I am going to try this soon, Inshallah. Thank you so much for sharing.
Is there a way to avoid using the heavy cream? Is there something else I can substitute for it? I cannot have all that saturated fat due to health issues. Would fat free evaporated milk work? I use it for other recipes and it comes out ok. Insha’Allah you will let me know. Thanks!
@Amy- you could try the evaporated milk. I don’t normally recommend anything that is marketed as fat-free because I don’t agree with the conventional notions against saturated fat. But, to answer your question simply, yes you could try using that instead. Please let me know how it works out for you if you use it.
I did read something about them not being so bad now but that is for healthy people who don’t have heart disease. People with heart disease do better if they stay away from saturated fats. I still get some but I try to cut them out wherever possible.
I wonder if the Weston A. Price Foundation has information about saturated fats for people in a situation similar to yours.
As salaamu alaikum, Im here in misr also from the states and love chicken pot pies also. I have made the pie crust from scratch here pretty easily and found it to be so tasty mashaAllah. Al u need is the flour, lil butter ,pinch salt,shortening,(the samna in the store like rawaby for example and make sure its in the fridge so its hard and cold enough to cut into the flour ).
Thank you very much. Nice recipe.
You’re welcome. I’m so glad you like it.
My mouth is watering 🙂 I wish if I could take this out to eat 🙂
This looks delicious. However I am not sure about the chicken u used. Can I take boneless chicken boil it and use it?
@Sharmeen- what are you unsure of in terms of the chicken I used? You can use boneless chicken to start with, of course.