Phyllo Chicken & Mushroom Pie

This pot pie reimagines the classic comfort food by replacing the traditional pastry crust with delicate, golden layers of phyllo dough. The result is a dish that combines rustic warmth with an elevated flair, adding texture and sophistication to every bite. Inspired by a recipe from the archives of Bon Appetit magazine, this variation brings a fresh perspective to a timeless favorite.

Jan 23, 2025 (makes 4-6 servings)
Chicken & Mushroom Phyllo Pot Pie

INGREDIENTS

  • 6 sheets of phyllo dough
  • ½ cup extra-virgin olive oil
  • 4 cups sliced mushrooms
  • 4 cups diced chicken
  • 1 medium potato, cut into small bite-size pieces
  • 1 medium shallot, finly diced
  • 1 carrot
  • 1 celery stalk
  • 6 garlic cloves finely chopped (or 3 tsp minced garlic)
  • 3 tbsp flour
  • 1 tbsp thyme
  • 1½ chicken or vegetable broth
  • ½ cup heavy creme
  • 1 tbsp dijon mustard
  • 2 tsp salt
  • 2 tbsp melted butter
  • 1 tbsp sesame seeds

METHOD

→ Pre heat oven to 375 degrees.

→ Heat olive oil in a cast-iron skillet over medium. Add the chioken with shallots and cook for about 5 minutes so the outside is slightly browned then add potatoes, carrot and celery and cook for 5-10 minutes.Then add the mushrooms stirring often for a total cooking time of about 20 minutes.

→ Add garlic, flour, and thyme and stir until no pockets of dry flour remain. Stirring constantly, gradually pour in broth; bring to a simmer and cook until thick enough to barely coat a spoon, about 2 minutes. Stir in cream, dijon mustard, salt, and pepper. Return to a simmer, then remove from heat. Taste filling and season with more salt and pepper if needed.

→ Lay 1 sheet phyllo over filling to cover, tucking or cutting away, any overhang into pan. Working with 1 sheet at a time, loosely scrunch up remaining 5 sheets phyllo and arrange on top in a "ruffled" pattern until you've covered the entire surface (try to position so they have some height and be careful not to scrunch up the pastry too tightly as that can result in a dense, undercooked crust). Drizzle melted butter over the top phyllo sheet then sprinkle with sesame seeds. Transfer pan to oven and bake until phyllo is deep golden brown, about 30 minutes.

 
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