Introduction

This irresistible high protein chicken pot pie combines tender shredded chicken with a flavorful vegetable filling, all topped with crisp, buttery phyllo dough. It’s a comforting, hearty dish perfect for a satisfying family meal.

A slice of chicken pot pie sits on a white plate over a white marbled surface, showing a flaky golden-brown top layer made of multiple thin, crispy layers of pastry. Below the crust, a creamy filling contains chunked white chicken pieces mixed with bright green peas, orange carrot cubes, and yellow corn kernels. The filling has a thick texture with visible herbs, and the slice's layers are well-defined, highlighting the contrast between the crisp pastry and the soft, colorful filling inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup chopped onion
4 tbsp cornstarch
1 cup chopped carrots
1 cup fat-free milk
2 tsp garlic powder
Salt to taste
1 tsp dried thyme
14 oz chicken breast (cooked and shredded)
1 cup chopped celery
1 tsp chicken bouillon powder
2 cups chicken bone broth
1/2 tsp pepper
1/2 cup sweet peas
1 tbsp butter (preferably Kerrygold)
Cooking spray
3 phyllo dough sheets (thawed if frozen)
1 tbsp butter (for brushing phyllo)

Instructions

Step 1: Preheat the oven to 375°F (190°C). Heat a large pan over medium-high heat and add 1 tablespoon of butter. Once melted, add the chopped carrots, onions, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Step 2: In a separate bowl, whisk together the cornstarch and fat-free milk until smooth and dissolved. Add the chicken bone broth and cornstarch mixture to the pan with the sautéed vegetables. Stir well to combine, then season with garlic powder, dried thyme, pepper, and chicken bouillon powder. Cook, stirring frequently, for 3-5 minutes until the mixture thickens.
Step 3: Taste the thickened filling and add salt if needed. Stir in the cooked, shredded chicken breast and sweet peas. Mix to combine and ensure the filling is evenly heated. Taste again to adjust seasoning if necessary.
Step 4: Transfer the filling into a baking dish (6-8 cups capacity). Cut the phyllo dough sheets in half and lightly spray both sides of each piece with cooking spray. Stack the sheets and lay them over the filling. Fold any overhanging edges toward the center and gently press into the corners.
Step 5: Melt the remaining tablespoon of butter and brush it over the top of the phyllo dough. Score 4 slits in the center to allow steam to escape. Bake the pot pie in the preheated oven for about 30 minutes or until the phyllo is golden brown.
Step 6: Remove the pot pie from the oven and let it cool slightly before slicing into 4 portions. Serve warm and enjoy!

Tips & Variations

For extra flavor and crispiness, use Kerrygold butter when brushing the phyllo topping.
Substitute the chicken bone broth with homemade or regular chicken broth if needed.
Add herbs like fresh parsley or rosemary for a fresher taste.
Swap sweet peas for green beans or corn for variation.
Handle phyllo dough gently and keep unused sheets covered with a damp towel to prevent drying out.

Storage

Store leftover chicken pot pie covered in the refrigerator for up to 3 days. To reheat, warm individual portions in a preheated oven at 350°F (175°C) for 10-15 minutes to keep the phyllo crispy. Avoid microwaving to prevent sogginess.

How to Serve

A slice of pie with about six visible layers of golden brown, flaky phyllo dough on top, crisp and slightly curled at the edges, sits on a white plate. Beneath the crust, the filling is creamy and chunky, showing chopped light beige chicken pieces mixed with bright green peas, small orange carrot cubes, and bits of yellow corn, all coated in a white, smooth sauce speckled with tiny green herbs. The background is softly blurred with a white marbled texture surface visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for the filling?

Yes, you can substitute fresh vegetables with frozen ones. Just thaw and drain any excess water before cooking to avoid a watery filling.

Is there a substitute for phyllo dough for the topping?

If phyllo dough isn’t available, you can use puff pastry or traditional pie crust as an alternative, though the texture will be different. Adjust baking time accordingly based on the topping used.