Chicken pot pie is a timeless classic, loved for its rich and creamy filling wrapped in a golden, crispy crust. However, by swapping out the traditional pie crust with filo pastry, we create a lighter, flakier, and often healthier version of this beloved dish. In this guide, we’ll walk you through everything you need to know about making a chicken pot pie with filo pastry, from understanding the history of the dish to the step-by-step cooking process, including variations, storage tips, and frequently asked questions. Whether you’re a novice cook or an experienced chef, you’ll find something valuable here.
What Is Chicken Pot Pie with Filo Pastry?
Chicken pot pie typically consists of a savory filling of cooked chicken, vegetables, and a creamy sauce, all encased in a pastry crust. The version using filo pastry (also spelled phyllo) offers a twist on this classic recipe by using thin, delicate sheets of dough that crisp up beautifully in the oven. This substitution makes the dish lighter and adds a satisfying crunch that contrasts with the creamy interior.
History of Chicken Pot Pie
The chicken pot pie has its roots in ancient Greece and Rome, where savory pies were widely enjoyed. Over the centuries, the dish evolved, and in America, it became a household staple often associated with comfort food. The introduction of filo pastry in modern times offers a new way to enjoy this traditional meal. Filo (meaning “leaf” in Greek) has its origins in the Middle East and the Balkans, becoming popular across Europe and North America.
What Is Filo Pastry?
Filo pastry is known for its paper-thin layers that, when baked, turn into a crunchy, flaky topping. It differs significantly from puff pastry or shortcrust pastry. Unlike puff pastry, which rises due to layers of fat trapped between dough, filo pastry remains thin and crisp, making it an excellent option for those seeking a lighter dish. Filo pastry is frequently used in Mediterranean and Middle Eastern cuisines, including popular dishes like baklava and spanakopita.
For more information on how to properly work with filo pastry, you can check out this guide.
Why Use Filo Pastry for Chicken Pot Pie?
- Healthier Alternative: Filo pastry is generally lower in fat and calories than traditional pie crusts.
- Crispy Texture: The thin layers of filo bake into a crispy, golden topping that complements the creamy filling.
- Versatility: Filo can be used in various recipes, from savory pies to sweet desserts.
For those looking to maintain a healthier diet without sacrificing flavor, filo pastry offers a great alternative. You can explore more healthy chicken pot pie variations here.
Step-by-Step Guide to Making Chicken Pot Pie with Filo Pastry
Ingredients You Will Need
Gather the following ingredients before you start the recipe:
- 2 cups of shredded, cooked chicken (rotisserie or leftover roast chicken works well)
- 1 cup of chopped carrots
- 1 cup of chopped celery
- 1 cup of frozen peas
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 3 tbsp of butter or olive oil
- 1/3 cup of all-purpose flour (for thickening the sauce)
- 2 cups of chicken broth
- 1 cup of heavy cream or milk
- Salt and pepper to taste
- 1 pack of filo pastry, thawed
- You will need 1/2 cup of melted butter or olive oil to brush between the layers of filo.
Preparing the Chicken and Vegetables
- Cooking the Chicken: If you’re starting with raw chicken, poach or roast it until fully cooked, then shred or cube it. Using rotisserie chicken simplifies this recipe.
- Prepping Vegetables: Sauté the onions and garlic in butter or olive oil over medium heat until softened. Add the carrots and celery, cooking for about 5-7 minutes until tender. Stir in the frozen peas and cook until they are warmed through.
Making the Filling
The filling is the heart of the chicken pot pie, and getting the consistency just right is crucial.
- Making the Sauce: Use the same pan from the vegetables to melt 3 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly to form a roux (a thickening base). Slowly whisk in the chicken broth and heavy cream, letting the mixture thicken into a creamy sauce.
- Adding the Chicken and Vegetables: Stir in the shredded chicken and sautéed vegetables. Season the filling with salt, pepper, and any additional herbs (thyme, rosemary, or parsley work well).
Handling and Preparing Filo Pastry
Handling filo pastry can be challenging since it dries out rapidly. To make the process easier, try these helpful tips:
- Thaw the filo pastry in the refrigerator overnight. Do not thaw it at room temperature as this can cause it to become too sticky.
- Keep the unused sheets covered with a damp kitchen towel while assembling the pot pie.
- Brush each layer of filo with melted butter or olive oil to help it crisp up during baking.
To ensure you handle filo properly and prevent drying or tearing, check out these tips here.
Assembling the Chicken Pot Pie
- Layering the Filo Pastry: Begin by placing a sheet of filo pastry in the bottom of a greased baking dish. Lightly brush each layer with melted butter or olive oil. Repeat the process until you’ve layered about 6-8 sheets. This will form the base of your pot pie.
- Adding the Filling: Pour the chicken and vegetable mixture over the filo pastry base, spreading it evenly.
- Topping with Filo Layers: Layer another 6-8 sheets of filo on top of the filling, brushing each sheet with butter or oil. Fold in the edges to create a tidy crust.
Baking the Chicken Pot Pie
- Bake at 375°F (190°C) for 25-30 minutes or until the filo is golden brown and crispy.
- Check occasionally to ensure the top doesn’t burn. If it starts to brown too quickly, cover it with foil halfway through the baking process.
Troubleshooting Common Issues
- Soggy Bottoms: To avoid soggy filo, ensure that the filling is not too watery. Cook the sauce long enough to thicken it before assembling.
- Burnt Filo: Keep an eye on the oven. Filo can burn quickly if the temperature is too high.
Variations of Chicken Pot Pie with Filo Pastry
Chicken pot pie with filo pastry is incredibly versatile. Consider trying these variations:
Mediterranean Chicken Pot Pie
Incorporate Mediterranean flavors by adding ingredients like:
- Kalamata olives
- Feta cheese
- Sundried tomatoes
- Fresh spinach
This gives the dish a tangy, savory twist, ideal for those who enjoy Mediterranean cuisine.
Healthy Chicken Pot Pie
For a lighter, healthier version:
- To create a lighter dish, replace cream with low-fat milk or yogurt.
- Substitute whole wheat filo pastry if available.
- Increase the amount of vegetables to make the filling heartier and more nutrient-dense.
Explore more ideas for healthy chicken pot pie recipes here.
One-Pan Chicken Pot Pie with Filo
For those short on time, a one-pan version simplifies the process. Cook the filling in an oven-safe skillet and layer the filo pastry directly on top before baking.
Serving Suggestions
Chicken pot pie with filo pastry is a meal in itself, but here are some side dishes that complement it perfectly:
- Fresh green salad with a light vinaigrette
- Crusty bread or garlic bread
- Side dishes like roasted or steamed vegetables (e.g., green beans or asparagus) pair well with this dish.
Storing and Reheating
- For storing leftovers, use an airtight container and refrigerate them for up to 3 days.
- Reheating: To maintain the crispiness of the filo pastry, reheat the pot pie in the oven at 350°F (175°C) for about 15 minutes. Avoid microwaving as it will make the filo soggy.
FAQs About Chicken Pot Pie with Filo Pastry
Here are some frequently asked questions about this recipe:
How does puff pastry differ from filo pastry?
Puff pastry is made by layering butter and dough, creating a flaky, airy texture when baked. Filo pastry, on the other hand, is paper-thin and doesn’t puff up. It becomes crisp and light when baked.
Can I Make Chicken Pot Pie with Filo Pastry Ahead of Time?
Yes, you can assemble the pot pie ahead of time and store it in the fridge for up to 24 hours before baking. If you’re freezing it, bake the pot pie directly from frozen, adding extra time to the baking process.
How can I prevent filo pastry from getting soggy after baking?
The key to preventing soggy filo is ensuring the filling is not too watery. Cook the filling long enough to reduce excess liquid before assembling the pie. You can also bake the bottom filo layers briefly before adding the filling.
Can I Freeze Chicken Pot Pie with Filo Pastry?
Yes, chicken pot pie with filo pastry can be frozen either before or after baking. Here’s how to do it effectively:
- Freezing Before Baking: Assemble the chicken pot pie as instructed but do not bake it. Cover the unbaked pie securely with plastic wrap and then aluminum foil. You can keep the pie in the freezer for up to 3 months. When ready to bake, remove it from the freezer and bake directly from frozen at 375°F (190°C), adding about 15-20 minutes to the original baking time.
- Freezing After Baking: Allow the baked chicken pot pie to cool completely before freezing. Ensure the pie is wrapped well in plastic wrap followed by aluminum foil for freezing. Freeze for up to 3 months. To reheat, place in the oven at 350°F (175°C) for about 20-25 minutes, or until thoroughly heated.
Can I Make a Gluten-Free Chicken Pot Pie with Filo Pastry?
Yes, gluten-free versions of filo pastry are available at some specialty stores or online retailers. These gluten-free sheets can be used in the same way as regular filo. However, they might be slightly more delicate, so handle them with care when layering.
How Do I Keep Filo Pastry from Drying Out While Working?
Filo pastry dries out quickly when exposed to air, becoming brittle and difficult to work with. To prevent this:
- Keep the sheets of filo pastry covered with a damp (but not wet) kitchen towel while assembling the pie.
- Work quickly and brush each sheet with melted butter or olive oil to keep it pliable.
Is Filo Pastry Healthier Than Puff Pastry?
Filo pastry is generally considered a healthier option compared to puff pastry. It contains fewer calories and less fat because it does not have the same high butter content as puff pastry. This makes it a popular choice for those looking to reduce their fat intake while still enjoying a flaky, delicious crust.
What Are Some Vegetarian Alternatives for Chicken Pot Pie?
You can easily make a vegetarian version of this dish by substituting the chicken with protein-rich ingredients such as:
- Mushrooms: Use a mix of mushrooms like cremini, shiitake, or portobello for a hearty, umami flavor.
- Lentils or Chickpeas: Add cooked lentils or chickpeas to the vegetable filling for extra protein.
- Tofu or Tempeh: Cooked tofu or tempeh can mimic the texture of chicken, making them great plant-based alternatives.
Conclusion
Chicken pot pie with filo pastry is a delicious and versatile dish that offers a lighter, crispier alternative to traditional pot pie recipes. With its delicate layers of filo pastry encasing a savory filling of chicken, vegetables, and creamy sauce, this dish is perfect for family dinners, special occasions, or even meal prep.