chicken pot pie filo pastry recipe
The Best chicken pot pie filo pastry recipe
Oh, this chicken pot pie with filo pastry—it’s one of those recipes that just feels like home, like a warm hug on a chilly evening. There’s something about the golden, flaky crust that makes it feel special, even if it’s just sitting on the counter waiting to bake. I started making it for my kids when they were little—back when they’d beg for dinner to be “just like Mom’s” and I’d promise them this one. They’d stare at the flaky layers, then suddenly be all excited, like they’d just won a prize for being good. It’s that kind of magic: simple ingredients, but something about the way the chicken melts in the filling and the crust crisps just right makes it feel like a celebration, even if it’s just for family dinner.
My husband loves it too—he’ll eat it straight from the pan while I’m still cutting the crust, and he always says it’s the only thing that makes him forget about the day’s stress. And don’t even get me started on the kids—now that they’re older, they’ll still ask for it, even when they’re not hungry. It’s that kind of comfort food that doesn’t feel like a chore to make, and it’s something you can serve at a potluck or just for a quiet night in. Plus, it’s actually pretty decent for you—less refined flour than a traditional pie crust, and the filo is light enough that it doesn’t weigh you down, but it still gives that satisfying texture. Plus, you can always swap in some veggies or leaner chicken if you want to make it a little healthier, but honestly, the kids won’t even notice. It’s the kind of dish that feels like a treat, but it’s also something you can make ahead and reheat without losing its goodness.
Chicken Pot Pie with Filo Pastry
A comforting dish featuring tender chicken in a creamy tomato sauce, encased in flaky filo pastry for a delightful crunch. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs boneless chicken breast/thighs
- 1 cup chicken broth
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 cup shredded cheddar cheese
- 1 tbsp butter
- 1 tsp dried thyme
- 1 package (12 sheets) filo pastry
- 1 tbsp melted butter
- 1/2 cup chicken broth (for brushing)
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 cup heavy cream
👨🍳Directions
-
1 Preheat oven to 375°F (190°C).
-
2 Cook chicken in a skillet with olive oil over medium heat until browned (~6 mins). Remove and set aside. In the same skillet, sauté garlic in butter for 30 seconds.
-
3 Add chicken broth, tomato sauce, and thyme. Simmer for 5 mins. Stir in chicken, veggies, and cheese. Cook until heated through (~5 mins).
-
4 Unroll filo sheets on a floured surface, brushing each sheet lightly with melted butter. Layer 6 sheets, overlapping slightly, to form a circle. Brush with broth.
-
5 Pour filling into the pastry circle, folding edges over. Brush top with broth. Bake for 25-30 mins until golden and crisp.
-
6 Cool slightly before slicing. Serve warm with a side salad.
🔧Equipment
- Mixing bowls
- Skillet
- Oven
- Pastry brush
- Cutting board
- Knife
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken Pot Pie with Filo Pastry Works
This chicken pot pie with filo pastry is always a crowd-pleaser because it’s hearty, comforting, and easy to customize—whether you’re feeding a hungry family or hosting a casual dinner. The flaky, golden crust holds every savory bite of the creamy filling perfectly, making it a foolproof choice for any occasion, from weeknight meals to special gatherings where you want something warm and inviting. Plus, it’s a great way to use up leftover chicken or veggies without any fuss.
❓ Frequently Asked Questions About Chicken Pot Pie with Filo Pastry
1. What is the difference between filo pastry and puff pastry in chicken pot pie?
In chicken pot pie, filo pastry (also called phyllo dough) is typically used instead of puff pastry. Filo pastry consists of very thin layers of dough that are baked until golden brown, creating a crispy, delicate crust. Puff pastry, on the other hand, is made with layers of dough and butter that puff up when baked, resulting in a flaky, airy texture. Filo pastry is lighter and more suitable for thin, crispy layers that enhance the filling without overpowering it, while puff pastry would be heavier and more suitable for a more substantial, layered texture.
—
2. Can I substitute regular flour for filo pastry in this recipe?
No, you cannot substitute regular flour for filo pastry in this recipe. Filo pastry is specifically made from a blend of flour, water, and sometimes a small amount of oil or vinegar, resulting in ultra-thin, crispy layers. Using regular flour would not replicate the texture and crispiness of filo pastry, and the pie would not hold together as intended. If you don’t have filo sheets, you can make your own by layering thinly beaten egg whites with all-purpose flour and baking them until crisp.
—
3. How do I store leftover chicken pot pie made with filo pastry?
Leftover chicken pot pie made with filo pastry can be stored properly to maintain its freshness and texture. Here’s how to do it: – Room Temperature: Keep the pie in an airtight container for up to 2 days. – Fridge: Store it in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) for about 20-25 minutes, covered with foil, until hot. – Freezer: For longer storage, freeze the pie in an airtight container or freezer bag. Thaw overnight in the fridge before reheating. To reheat, bake at 375°F (190°C) for about 25-30 minutes until crispy again.
For best results, avoid freezing the pie with the filo crust still warm, as it can cause the layers to soften.
—
4. Why is my filo pastry turning out soggy instead of crispy?
Several factors can cause filo pastry to turn soggy instead of crispy. Here are common reasons and solutions: – Excessive moisture: Ensure the filling is not too wet before assembling the pie. Excess moisture can make the filo soggy. You can add a bit of cornstarch or flour to the filling to absorb extra moisture. – Not baking long enough: Filo pastry needs sufficient time to crisp up. Bake at 375°F (190°C) for 25-30 minutes, or until golden brown. – Overlayering: Too many layers of filo dough can cause the pie to become heavy and soggy. Keep the layers thin and even. – Using damp filo sheets: Check that the filo sheets are not damp or sticky. If they are, dry them in the oven briefly before using. – Not preheating the oven: Preheat the oven thoroughly before placing the pie inside to ensure even baking.
—
5. Can I make this chicken pot pie ahead of time and assemble it the day of baking?
Yes, you can prepare most of the chicken pot pie ahead of time, but there are a few steps to consider for best results: – Prepare the filling: Make the chicken filling and store it in the fridge for up to 2 days. Reheat gently before assembling. – Assemble the pie: Assemble the pie with the filo pastry layers just before baking. This helps maintain the crispiness of the crust. – Chill before baking: If you have time, chill the assembled pie in the fridge for at least 1 hour before baking. This can help the filling set slightly, making it easier to handle and ensuring the filo stays crisp. – Bake immediately: Assemble the pie right before baking to avoid sogginess from excess moisture. If you must store the pie, keep it covered with foil and refrigerate until ready to bake.
This method helps ensure that the filling stays moist and the filo pastry remains crisp.
