Chicken Pot Pie with Phyllo Dough & Root Vegetables | DFM

Phyllo Chicken and Root Vegetable Pot Pie


60 minutes

All of the comforting flavors of chicken pot pie but with the extra goodness and nutrition of root vegetables-potato, carrot and parsnip-without the need to make pastry.


  • 3 cups (750 mL) sodium-reduced chicken broth
  • 1 potato, peeled and cut into bite-size chunks
  • 1 large carrot, cut into bite-size chunks
  • 1 large parsnip, peeled and cut into bite-size chunks
  • 1 cup (250 mL) bite-size chunks of butternut squash
  • 1-1/2 cup (375 mL) frozen peas
  • 2 cups (500 mL) bite-size pieces cooked chicken
  • 1/4 cup (60 mL) butter
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp (5 mL) dried thyme
  • 1/2 tsp (2 mL) each dry mustard, dried basil, salt and pepper
  • 1/4 cup (60 mL) all-purpose flour
  • 1 cup (250 mL) milk
  • 4 sheets phyllo pastry
  • 1/4 cup (60 mL) butter, melted


1. Preheat oven to 400F (200C).  Butter an 8-inch (2 L) square dish.
2. In a large pot, bring broth to a boil.  Add potato, carrot, parsnip and squash; simmer covered for about 10 min or until vegetables are tender.  Stir in peas.  Cook covered 2 min.  Reserving broth, drain vegetables.  Transfer vegetables to a large bowl along with chicken.  Check to make sure you have 2 (500 mL) of broth left; if not add a bit more broth or milk.
3. Melt butter in a large skillet set over medium heat.  Add onion and garlic.  Cook, stirring occasionally, for 3 min.  Stir in thyme, mustard, basil, salt and pepper.  Sprinkle with flour; cook, whisking, for 1 min.  Gradually whisk in milk and reserved broth.  Bring to a boil and reduce heat.  Whisk for 3 to 5 min or until smooth and thickened.
4. Pour sauce over vegetable mixture; stir until well coated.  Transfer to prepared dish.
5. TOPPING: Place 1 sheet of phyllo on work surface; brush entire phyllo surface with butter (keep remaining phyllo covered with plastic wrap and a damp towel).  Lay second sheet on top of first; brush with butter.  Repeat with remaining 2 sheets of phyllo.
6. Cut phyllo into 4 equal-sized rectangles.  Crumple a rectangle slightly; place on 1/4 of filling, tucking edges on inside of dish.  Repeat with remaining phyllo rectangles, on other 3 quarters, covering entire surface of filling.  Bake for 20 min or until filling is hot and bubbling and phyllo is golden.  Let stand for 10 min before serving.



  • If phyllo is torn, don’t worry, you’ll never know after the sheets are stacked and crumpled for the topping.