Easy Elegant Phyllo Chicken Pot Pie

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  • 16 sheets Athens® Fillo Dough (9″ x 14″), thawed
  • 1 rotisserie chicken, meat boned and shredded
  • 1 can (10 1/2 ounce) condensed cream of chicken soup
  • 1 package (10 ounce) frozen mixed vegetables
  • 1 teaspoon onion powder
  • 1 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • Cooking spray
  • 1 tablespoon unsalted butter, melted


  1. Thaw one roll of fillo, following thawing instructions on package. Preheat oven to 350ºF.
  2. Remove chicken meat from the bones and shred. In a medium bowl, mix together chicken, soup, vegetables, onion powder, black pepper and salt. Set aside.
  3. Unroll and cover fillo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Place one sheet of fillo on work surface, lightly spray with cooking spray. Carefully lift two corners of a long side of fillo and fold in half lengthwise so the fillo is now 4 ½ x 14”. Spray lightly with cooking spray. Fold in half a second time and spray with cooking spray. Fold in half a third time to now have a strip approximately 1” x 14”. Cover the strip with plastic wrap to keep from drying out . Repeat process with 15 more sheets of fillo. Place a piece of plastic wrap (approximately 15” x 15” on a work surface. Place 8 strips side by side vertically approximately ½” from each other. Weave the other 8 strips horizontally across them alternating over and under the vertical strips. Reroll unused fillo sheets and follow storing instructions on package.
  4. Spoon chicken filling into pie plate or cast iron skillet. Carefully flip woven strips on top of filling and remove plastic wrap. Using a thin sharp knife, gently tuck ends of dough along sides of pan. Brush with melted butter. Bake for 30-35 minutes or until golden brown.

Nutritional Info:
Serving size: 1 piece (359g), Amount per serving: Calories 400, Calories from Fat – 130, Total Fat – 14g, Saturated fat – 4.5g, Trans Fat – 0g, Cholesterol – 110mg, Sodium – 550 mg, Dietary Fiber – 3g, Total Carbohydrate – 28g Sugars – 4g, Protein – 38g, Vitamin A – 70%, Vitamin C – 0%, Calcium 6%, Iron 10%

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