Tested till perfect Phyllo-Topped Chicken Pot Pie
Photography by Christopher Campbell

Phyllo-Topped Chicken Pot Pie

As the winter darkness spills into day, the kitchen brightens with cold-weather favourites. But lest you think this means fiddling with pastry, read on for a pie with a new twist — an ever-so-easy scrunched-up phyllo topping. Chicken Pot Pie has never been more delicious.

By The Canadian Living Test Kitchen

Source: Canadian Living, November 1997

Recipe4 out of 5 based on 18 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 2 cups 2cupschicken stock
  • 1 1bay leafbay leaves
  • 3 lb 3lbchicken thigh and breastchicken thighs and breasts, skinned
  • 1 1potatopotatoes, peeled and cut_into large cubes
  • 2 cups 2cupsbutternut squashbutternut squashes, peeled and cut into large cubes
  • 3 tbsp 3tbspbutter
  • 1 cup 1cuppearl onionpearl onions, peeled and halved
  • 3 3carrotcarrots, coarsely chopped
  • 3 3celery stalkcelery stalks, coarsely chopped
  • 2 cups 2cupsmushroommushrooms, quartered
  • 3/4 tsp 3/4tspdried thyme
  • 3/4 tsp 3/4tspdry mustard
  • 1/2 tsp 1/2tspdried oregano
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/3 cup 1/3cupall-purpose flour
  • 1/2 cup 1/2cup18% cream
  • 1 cup 1cupfrozen peas


  • 5 sheets 5sheetsphyllo pastry
  • 1/4 cup 1/4cupbutter, melted
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In large saucepan, bring stock, 1 cup (250 mL) water and bay leaf to boil. Add chicken; reduce heat, cover and simmer for 15 minutes for breasts, 25 minutes for thighs, or until juices run clear when chicken is pierced. Remove chicken; let cool. Cut meat from bones; cut into bite-size pieces.

Return stock to boil. Add potato; cover and simmer for 5 minutes. Add squash; cook covered for 10 minutes, or just until vegetables are tender. Discard bay leaf. Drain through sieve, reserving 2-1/4 cups (550 mL) liquid adding water or boiling to reduce liquid if necessary for correct amount.

Meanwhile, in separate large saucepan melt butter over medium heat; cook onions, carrots, celery and mushrooms, stirring often, for about 10 minutes or until softened and starting to turn golden. Add thyme, mustard, oregano, salt and pepper; cook, stirring, for one minute.

Sprinkle flour over vegetable mixture; cook, stirring, for minute. Gradually whisk in reserved cooking liquid and cream; bring to boil, stirring. Reduce heat and simmer, stirring, for 5 minutes or until thickened. Stir in chicken, potato mixture and peas. Pour into 8-cup (2 L) casserole dish.

Pastry: Keeping remaining phyllo covered with plastic wrap and damp towel, place 1 sheet on work surface; brush lightly with butter. Scrunch gently with fingertips to about 6- x 5-inch (15 x 12 cm) oval; place on filling. Repeat with remaining phyllo to cover filling completely.

Bake in 425°F (220°C) oven for 25 to 30 minutes or until filling is bubbling and phyllo is golden. Let cool on rack for 5 minutes before serving.

Nutritional Information PER SERVING: about

calories 495 pro 37g total fat 22g sat. fat 12g
carbs 38g fibre 5g chol 144mg sodium 883mg

% RDI:

calcium 9 iron 24 vit A 146 vit C 25
folate 22
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