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Pioneer Woman Chicken Pot Pie with Phyllo Dough

Pioneer Woman Chicken Pot Pie with Phyllo Dough - recipe card
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A comforting, rustic chicken pot pie topped with crisp, golden layers of phyllo dough. The creamy filling is packed with tender chicken, vegetables, and fresh herbs, all enveloped in a rich, savory sauce. This dish delivers all the homestyle warmth of a classic pot pie with a delightful, flaky twist.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1/2 cup yellow onion, finely diced (about 1 small onion)
  • 1/2 cup celery, finely diced (about 1 large stalk)
  • 1/2 cup carrot, peeled and diced into 1/4-inch pieces (about 1 medium carrot)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1/3 cup all-purpose flour
  • 1 1/2 cups low-sodium chicken broth, room temperature
  • 1 cup whole milk, room temperature
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon Worcestershire sauce
  • 3 cups cooked chicken breast, shredded or cubed (about 1 lb cooked)
  • 3/4 cup frozen peas, thawed
  • 1/2 cup frozen pearl onions, thawed
  • 1/4 cup fresh parsley, chopped
  • 4 tablespoons unsalted butter, melted (for brushing phyllo)
  • 8 sheets frozen phyllo dough, thawed overnight in the refrigerator
  • 1 large egg
  • 1 tablespoon water

Instructions

  1. Preheat the oven to 375°F / 190°C. Have ready a 9-inch round baking dish or a 2-quart casserole dish. Position the phyllo dough on a clean work surface, covered with a damp towel to prevent drying out.
  2. In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the onion, celery, and carrot. Cook, stirring occasionally, until the vegetables have softened and the onion is translucent, about 5 to 7 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  3. Sprinkle the flour over the vegetables and stir to coat. Cook, stirring constantly, for 1 to 2 minutes to eliminate the raw flour taste. The mixture will look pasty and stick to the vegetables.
  4. Slowly pour in the chicken broth while whisking, scraping up any browned bits from the bottom of the pan. Whisk in the milk. Bring the mixture to a gentle simmer over medium heat, whisking regularly, until the sauce thickens enough to coat the back of a spoon, about 3 to 4 minutes.
  5. Stir in the dried thyme, dried rosemary, and Worcestershire sauce. Taste and adjust seasoning with additional salt and pepper if needed.
  6. Add the cooked chicken, thawed peas, thawed pearl onions, and fresh parsley. Stir to combine and remove the skillet from the heat. Set aside while you prepare the phyllo topping.
  7. In a small bowl, whisk the egg with 1 tablespoon of water to make an egg wash. Set aside. Brush the bottom and sides of the baking dish with a little of the melted butter.
  8. Pour the filling into the prepared dish and spread it evenly. Carefully lay one sheet of phyllo dough over the filling, pressing it gently into the edges. Brush the phyllo lightly with melted butter, making sure to cover the entire surface.
  9. Repeat layering with the remaining phyllo sheets, brushing each layer with butter. For the top layer, brush with butter and then lightly brush with the egg wash to encourage golden browning. Use a sharp knife to score the top phyllo in a few places to create steam vents.
  10. Place the dish on a baking sheet to catch any bubbling over. Bake for 25 to 30 minutes, until the phyllo is deep golden brown and crisp and the filling is bubbly around the edges. If the phyllo begins to brown too quickly, tent loosely with aluminum foil.
  11. Let the pot pie rest for at least 10 minutes before serving. This allows the filling to set and prevents it from running onto plates. Serve warm, scooping through all the layers of phyllo.

Notes

Store leftover phyllo-topped pot pie in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F / 177°C oven for 15-20 minutes or until heated through; avoid the microwave as it will make the phyllo soggy. This pot pie can be assembled (without the egg wash) and frozen for up to 3 months. Cover tightly with foil before freezing. Bake from frozen at 375°F / 190°C for 45 minutes, adding the egg wash after the first 20 minutes, and covering with foil if the top browns too quickly.

Nutrition

Keywords: chicken pot pie, phyllo dough chicken pot pie, pioneer woman chicken pot pie, creamy chicken pot pie, baked chicken pie, weeknight dinner, comfort food, phyllo pastry, chicken and vegetables, family meal

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