Chicken and Veggie Pie with Phyllo Top

Golden, flaky phyllo dough meets a creamy, savory filling bursting with tender chicken and hearty vegetables in this comforting Chicken and Veggie Pie with Phyllo Top. Perfect for weeknight dinners or cozy family gatherings, this recipe combines shredded chicken, sautéed onions, carrots, celery, and mushrooms in a rich, thyme-infused cream sauce, all topped with delicate layers of buttery phyllo pastry. The use of phyllo dough gives this dish a crisp, elegant finish, while keeping the preparation refreshingly simple. Ready in just over an hour, this bake-and-serve pie is an irresistible way to turn wholesome ingredients into a crowd-pleasing meal.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 pieces (about 300g total) Chicken breast
• 2 tablespoons Olive oil
• 1 medium, diced Yellow onion
• 2 minced Garlic cloves
• 1 medium, diced Carrot
• 1 diced Celery stalk
• 1 cup, sliced Button mushrooms
• 0.5 cup Frozen peas
• 2 tablespoons All-purpose flour
• 1.5 cups Chicken broth
• 0.5 cup Heavy cream
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Dried thyme
• 6 sheets Phyllo dough
• 4 tablespoons Melted butter

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Place the chicken breasts in a pot of boiling water and simmer until fully cooked, about 10-12 minutes. Remove, shred the chicken using two forks, and set aside.

Step 3

In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for 2-3 minutes until translucent.

Step 4

Stir in the minced garlic, carrot, and celery, and cook for another 3-4 minutes until they start to soften.

Step 5

Add the sliced mushrooms and sauté until tender, about 5 minutes. Then, stir in the frozen peas and cook for 1 minute.

Step 6

Sprinkle the flour over the vegetables and stir to combine, cooking for 1 minute to remove the raw flour taste.

Step 7

Slowly pour in the chicken broth, stirring constantly until the mixture thickens, about 2-3 minutes.

Step 8

Stir in the heavy cream, salt, black pepper, and thyme, letting the mixture simmer for 2 minutes.

Step 9

Add the shredded chicken to the skillet and fold everything together. Remove from heat and transfer the mixture to a greased 9-inch pie dish.

Step 10

Carefully lay one sheet of phyllo dough over the filling, brushing it lightly with melted butter. Repeat with the remaining phyllo sheets, layering and brushing each sheet.

Step 11

Tuck the edges of the phyllo lightly into the dish and make a small cut in the center to allow steam to escape during baking.

Step 12

Place the pie dish on a baking sheet to catch any drips, then bake in the preheated oven for 25-30 minutes, or until the phyllo is golden and crisp.

Step 13

Remove from the oven and allow the pie to cool for 5 minutes before serving. Enjoy your Chicken and Veggie Pie with Phyllo Top!

Nutrition Facts

Serving size	(1674.3g)

Amount per serving	% Daily Value*
Calories	2516.6

Total Fat 143.4g	0%
Saturated Fat 62.9g	0%
Polyunsaturated Fat 5.6g
Cholesterol 761.8mg	0%
Sodium 5972.0mg	0%
Total Carbohydrate 110.7g	0%
Dietary Fiber 14.5g	0%
Total Sugars 14.1g
Protein 192.5g	0%

Vitamin D 31.6IU	0%
Calcium 219.1mg	0%
Iron 9.3mg	0%
Potassium 2993.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.6%

Protein: 30.8%

Carbs: 17.7%