Being committed to a healthy diet doesn’t mean you’re immune to drooling a bit every time you see an indulgent shot of comfort food. I basically stare at food…All. Day. Long. It’s not always easy being the “healthy” food blogger. I’ve learned to handle it by taking some of those dishes and lightening things up the best I can. Sometimes, it doesn’t go as well as I imagine it will…but others…hmmm. This definitely falls into the others catagory.
This filling is full of chicken and the traditional vegetables you’d find in chicken pot pie, like onions, celery, carrots and peas. I’ve also added some mushroom to this. I think those deeply browned mushrooms add so much flavor to this dish and honestly…if you wanted make this vegetarian, just double the mushrooms and omit the chicken entirely! It would be delicious!
The phyllo top is where you save the biggest bundle of calories and fat. I actually prefer it to a regular pie crust. It’s light and airy, but still gives you a great buttery crunch on top! I’ve made this many times before and I have to say…I wasn’t thrilled with how these turned out. I think I was so wrapped up in wanting to make these look perfect for the blog that they ended up kind of stiff looking. So…my tip to you…don’t layer your phyllo sheets perfectly. Allow for the wrinkles, even create some intentionally. Doing that leaves you with the most beautifully flakey top.
Phyllo Chicken Pot Pie
2 lbs. pre-cooked chicken, cut into bite sized pieces (see Notes)
2 T. butter
1 T. olive oil
10 oz. white button mushrooms, sliced
1 medium onion, diced
2 stalks celery, diced
3 medium carrots, sliced
1/4 C. all purpose flour
2 C. chicken or vegetable broth
1/2 C. frozen peas
salt and pepper
1/2 box phyllo sheets
2 T. olive oil
In a large skillet over medium high heat, add the butter, olive oil and mushrooms. Sauté the mushrooms until they become a nice deep golden brown. This will take a few minutes. Do not add any salt at this point or they’ll get soggy and won’t get brown. Next, add the onion, celery and carrots. Continue to cook until the onions and celery have softened. Add the flour and stir to coat all of the vegetables. Cook for a few minutes. Stream the broth into the skillet while whisking. Bring to a boil and reduce the heat to simmer until thickened. Add the frozen peas and salt and pepper to taste. Remove the pan from the heat, add the chicken and set aside.
Preheat your oven to 375 degrees.
Combine the 2 T. of olive oil with just a pinch of salt in a small bowl.
Open up the package of phyllo. You’ll only be using about 5 to 7 sheets for one large casserole or possibly more to accommodate smaller dishes. You can cover the phyllo with a piece of waxed paper, but you’ll be working so fast…you probably won’t need it. Get one sheet and lay it flat on a board. Brush the sheet with a bit of the olive oil mixture. Layer on the next sheet repeating the same process until you’ve got a stack of 5 to 7 sheets.
Ladle the filling into one large casserole or individual oven safe dishes. For one large casserole, carefully move the stack of phyllo and top the casserole off. For individual servings, cut the phyllo to fit your dish and top it off. You may have to create another stack of phyllo sheets. When done, be sure to carefully roll up the remaining phyllo and wrap them in plastic wrap and a zipper bag. They can be refrozen for later.
Place the casserole or individual dishes (placed on a cookie sheet) into the oven and bake for about 20 minutes or until the phyllo gets crisp and golden.
- If you have leftover roasted chicken, or from making your own chicken broth, this dish is a perfect way to create another meal! If you don’t have any pre-cooked chicken, find out how to quickly poach some chicken breasts here!
- See my tips for using phyllo here! They make a huge difference.