Published: by Denise Browning
Jump to Recipe ↓
An easy Mediterranean Chicken Pot Pie made with phyllo dough. It has all the comforting flavors of the classic dish, yet is lighter, with a Mediterranean touch!
Raise your hand if you are a fan of pot pies? I know.., me too! This Mediterranean chicken pot pie is a complete dish, making dinner easier and lighter than the classic version. How come? Check it out, hon!
Normal, everyday ingredients were used to make this dish. We cooked chopped onion, carrots, and celery in oil over medium heat until fragrant-- about 3 minutes. Then, we added diced tomatoes, cubed roasted chicken, and white wine.
The mixture was left to cook for about 5 minutes and transferred to a bowl. In that same pan, we melted butter and whisked flour to make a roux, and then let it cook for about 2-3 minutes. Slowly we poured in warm broth and milk, whisking constantly until it formed a smooth, thickened sauce.
We returned the chicken mixture to the pan and stirred in a few vegetables, such as kalamata olivers, capers, and quartered artichokes. The entire filling was spooned into a medium baking dish and sheets of phyllo dough were used as topping and brushed with oil.
The Mediterranean chicken pot pie baked in the oven for about 20-25 minutes, and fresh thyme leaves were sprinkled on right before serving.
As you can see, the recipe is very similar to the classic dish except for the addition of a few Mediterranean vegetables and the phyllo dough.
This dish has all the comforting flavors of the beloved classic -- but without the heavy pie dough or biscuits. It is indeed perfectnot only for busy weeknight meals but also for those lazy weekends.
Why? Because it is quick to prepare and it doesn't require any special cooking skills.
Well, are you ready to get started making it? Here we go!
HOW TO MAKE MEDITERRANEAN CHICKEN POT PIE
Heat oven to 350°F.
In a large stainless steel saucepan, heat oil over medium heat. Cook onion, carrot and celery for about 3 minutes, stirring occasionally. Do not let brown! Stir in canned diced tomatoes, chicken, and wine.
Cover pan and let cook for about 5 minutes, stirring every once in a while. Transfer to a bowl and set aside.
In the same pan, melt butter over medium heat. Whisk in flour, salt and pepper until well blended. Gradually whisk in warm broth and milk, cooking and stirring until bubbly and thickened.
Stir in chicken mixture and mix olives, capers, and artichokes. Remove from heat and spoon chicken mixture into a medium baking dish .
Unroll phyllo dough and layer 7 sheets of phyllo on top of filling, brushing each with olive oil and crumpling sheets gently.
Bake for 20-25 minutes or until crust is golden and crispy and filling is bubbly. Let stand for 5 minutes before serving with a sprinkling of fresh thyme on top. Enjoy!
I will leave you now with the magic formula for onehero of a dish!
PIN & ENJOY!
Mediterranean Chicken Pot Pie
An easy Mediterranean Chicken Pot Pie made with phyllo dough. It has all the comforting flavors of the classic dish, yet is lighter, with a Mediterranean touch!
Course:Main Course
Cuisine:Mediterranean
Keywords:chicken, dinner, pot pie
Prep Time 25 minutes minutes
Cook Time 25 minutes minutes
Total Time 50 minutes minutes
Servings 8
Calories1011 kcal
Author Denise Browning
Ingredients
- 2 tablespoon olive oil (plus more for brushing)
- ½ cup chopped white onion
- ½ cup chopped carrot
- ½ cup chopped celery
- ½ cup canned diced tomatoes, drained
- 2 ½ cups cubed or shredded roasted chicken
- ½ cup white wine
- 8 tablespoon unsalted butter
- ¾ cup flour
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon sweet paprika (optional)
- 1 ½ cups chicken broth (warm)
- 1 cup milk (warm)
- 12 Kalamata olives
- 3 tablespoon capers
- ½ cup quartered artichokes (frozen or jarred)
- 7 sheets of phyllo dough
Instructions
Heat oven to 350°F.
In a large stainless steel saucepan, heat oil over medium heat. Cook onion, carrot and celery for about 3 minutes, stirring occasionally. Do not let brown! Stir in canned diced tomatoes, chicken, and wine.
Cover pan and let cook for about 5 minutes, stirring every once in a while. Transfer to a bowl and set aside.
In the same pan, melt butter over medium heat. Whisk in flour, salt and pepper until well blended. Gradually whisk in warm broth and milk, cooking and stirring until bubbly and thickened.
Stir in chicken mixture and mix olives, capers, and artichokes. Remove from heat and spoon chicken mixture into a medium baking dish .
Unroll phyllo dough and layer 7 sheets of phyllo on top of filling, brushing each with olive oil and crumpling sheets gently.
Bake for 20-25 minutes or until crust is golden and crispy and filling is bubbly. Let stand for 5 minutes before serving with a sprinkle of fresh thyme on top. Enjoy!
Recipe Notes
Mediterranean chicken pot pie leftovers should be covered and can be refrigerated for up to 2-3 days.
Curious to find out where chicken pot pie comes from? Not America!Pot pie most likely originated in Greece, where cooked meats were mixed with other ingredients in an open pastry shell ("Artocreas"). The Romans then took this recipe and added a top pastry crust, making it a fully enclosed meat pie.
Only in the 19th Century did Americans come to know pot pies, which were brought by settlers. But in the last and present centuries, the pies and their different meat variations have become super popular in the United States.
Love chicken pot pies and its various forms? Try our Brazilian chicken pot pie.
Nutrition
Calories: 1011kcal | Carbohydrates: 144g | Protein: 34g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 70mg | Sodium: 1890mg | Potassium: 450mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1685IU | Vitamin C: 2.8mg | Calcium: 96mg | Iron: 9.5mg
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.
More Easy Dinner Recipes
- 20 Best Easter Dinner Ideas
- Veal Marsala (Scallopine al Marsala)
- Baked Feta Pasta
- Honey Mustard Chicken (Baked or Grilled)
About Denise Browning
I'm Denise Browning, a chef with almost 2 decades of experience, a nutrition researcher, and cookbook author. Here you’ll find easy healthy meals with some occasional splurges. More About Me.
Subscribe
for your weekly recipe fix.
Please read our privacy policies before subscribing
Reader Interactions
Comments
Karen (Back Road Journal) says
Such a delicious and different version of chicken pot pie.
Reply
Sugar et al. says
Such a wonderfully comforting dish! The usage of phyllo is brilliant. I just want to dig in with a big spoon.
Reply
Deb|EastofEdenCooking says
I haven't made anything with phyllo in ages! This recipe would be a great make ahead dinner. It would be wonderful to have something this scrumptious ready and waiting at the end of a busy day.
Reply
John / Kitchen Riffs says
Good dish -- lotta flavor, and so easy to put together. Thanks!
Reply
2pots2cook says
This is beautiful ! We love phyllo and this chicken pot pie dressed in it really brings it to completely new level. Thank you so much !Reply
