CHICKEN POT PIE WITH PHYLLO DOUGH - GREEK KOTOPITA

Let’s take the classic American favorite and lighten it up with this chicken pot pie with phyllo dough. The result is a rich, creamy filling packed with tender chicken, flavorful cheese, and aromatic spices, all wrapped in delicate, flaky layers of phyllo.

Jump to:

• Why this recipe works
• The Mediterranean way of eating
• The recipe's history
• Key ingredients
• Meal prepping this recipe
• Substitutions and variations
• How to make chicken pot pie with phyllo dough
• Expert tips
• How to serve a chicken pot pie the Greek way
• How to serve leftovers
• How to store and freeze
• More Greek pie recipes to try
• Recipe

This is the perfect recipe if you’re looking for a comforting, delicious meal (or snack, or breakfast, or lunch) with a Greek Mediterranean flair. This dish takes the classic American chicken pot pie and lightens it with crispy, golden phyllo pastry instead of heavy pie crust. Whether you’re a fan of Greek cuisine or just want to try something new, this dish will become a staple in your home.

Why this recipe works

Healthier alternative – Phyllo dough is lighter than traditional pie crust, reducing fat and calories.

Easy to prepare – Uses simple, fresh ingredients while maintaining a gourmet taste.

Versatile – You can customize the filling with your favorite vegetables and cheese.

Perfect for meal prep – Make it ahead and freeze for a quick, homemade dinner.

Crispy & golden texture – The phyllo dough creates an irresistible flaky crust.

The Mediterranean way of eating

The Mediterranean way of eating is known for its balance of fresh vegetables, lean proteins, whole grains, and healthy fats. This chicken pot pie follows these principles by incorporating lean chicken, high-quality cheese, and olive oil instead of butter. The result is a meal that is both satisfying and nourishing, fitting perfectly into a Mediterranean lifestyle.

The recipe's history

Not interested in food history because you are here for the recipe? No problem! Jump to Recipe.

The rest let's find out why Greek pies are a huge chapter in the Greek cuisine.

Greek pies (called "pites" in Greece) have been a cornerstone of Greek cuisine for centuries, combining simple, local ingredients like flour, olive oil, cheese, and greens into nourishing, portable meals. Originally a practical food for shepherds and farmers, pies evolved into symbols of hospitality and celebration, served at gatherings and special occasions.

Each region of Greece has its own variations, from savory spanakopita (spinach pie) to sweet galatopita (milk pie), showcasing the country’s rich culinary diversity.

Today, Greek pies remain a beloved staple, connecting generations through tradition, flavor, and the communal spirit of sharing great real food. Pies are not just meals but an essential part of culture, a beloved treasure, even a well-kept secret, for every Greek family.

Key ingredients

The star ingredients

Chicken: The star of the dish, providing lean protein and rich flavor.

You can use bone-in, skin-on chicken for the most depth of flavor, as it creates a richer broth when boiled. However, boneless, skinless chicken breasts or thighs work well for a quicker version.

If you're short on time, pre-cooked rotisserie and roasted chicken can be a convenient substitute, though homemade broth will always add the most authentic taste.

Phyllo dough: Also called filo dough. It’s a light and flaky pastry dough that makes this dish unique. For this pie, we need 3 sheets for the bottom and 3 sheets on top.

Fresh phyllo is always the best choice, but if it's not available, frozen can be a good alternative. The quality of phyllo depends largely on its ingredients and texture.

Ideally, the best phyllo dough should be made with flour, water, olive oil, and vinegar, without any vegetable oils, preservatives, or additives.

Follow the instructions on the package to thaw it properly. You usually have to place it in the fridge the previous day to thaw (More info about the proper use of phyllo dough is below).

You can find phyllo dough in the refrigerated section of many Greek/Mediterranean/Middle Eastern markets along with some big grocery stores.

The remaining ingredients

Onions: They add depth and sweetness to the filling.

Bay leaf: It infuses the broth with a warm, herbal aroma.

Condensed milk: It enhances creaminess without the heaviness of the classic heavy cream. Another reason that I don’t like the store-bought is because it contains carrageenan. This is a thickening and stabilizing agent and a highly controversial additive in the food industry. Nope, thanks!

That been said, fr this recipe, I find condensed milk an excellent substitution. However you can use full fat milk if you like. The cream will be lighter but equally delicious.

Mixed cheese: A combination of cheeses adds a tangy, melty texture. I know you love it! Who doesn’t?

So choose your favorite cheese or a mix of cheeses and have a blast. For this recipe, I used gouda but my favorite combo is kefalotiri-graviera (popular Greek cheeses. Find them in Greek delis or other Mediterranean grocery stores). Parmesan and pecorino are relatively easy to find and highly recommended as well.

Eggs: They bind the filling and add richness.

Flour: It thickens the sauce and you get a creamy texture.

Olive oil: Use olive oil instead of butter for a golden crust. Plus, it adds flavor to the filling too. And don’t even get me started on the olive oil healthy benefits.

Meal prepping this recipe

This dish is great for meal prepping!

You can make the filling ahead of time and store it in the refrigerator for up to 2 days. When ready to bake, assemble the pie with the phyllo layers and cook.

Additionally, it also freezes beautifully, making it an excellent make-ahead meal (see the relative section below).

Substitutions and variations

Make your version according to your needs and preferences.

Use veggies: In Greece, a popular version of kotopita is filled with peppers (all the kinds but mostly bell peppers), and mushrooms. My version is simpler because I want the chicken’s taste to prevail and my clan likes it this way. I know it is not the best of reasons but you can trust my clan's taste buds, guys!

Vegetarian option: Replace the chicken with mushrooms, peppers, carrots, leeks, peas, and maybe garlic (not sure if I like it in this pie) for a veggie-packed version.

Dairy-free: Use plant-based milk and dairy-free cheese. To have the desired creaminess use more flour.

Gluten-free: Use a gluten-free flour substitute for thickening and gluten-free phyllo dough.

Spicy kick: Add red pepper flakes, chili peppers, or/and hot paprika for extra heat.

How to make chicken pot pie with phyllo dough

Let’s make it together step by step:

Step #1 Prepare the phyllo dough

If you use frozen phyllo dough, the preparation begins the previous day. Remove the package from the freezer, and place it in the refrigerator. There is no reason to open the package yet.

DON’T THAW AT ROOM TEMPERATURE (sorry for screaming. Sadly many readers learned this the hard way…) because you will get gummy phyllo sheets. A disaster. It takes almost 24 hours to thaw completely so be proactive and move the package from the freezer to the fridge.

Then, one hour before using the phyllo dough (either the fresh or the thawed one), take it out from the fridge and give it time to adjust to the room temperature.

Step #2 Prepare the chicken

Uncooked chicken: For this recipe, I used boiled chicken, but I will give you instructions below for roasted chicken and rotisserie chicken too.

In a large pot, add the raw whole chicken, onions, bay leaf, salt, and pepper. Cover with water and boil until the chicken is fully cooked (about 40-50 minutes).

Remove the chicken from the pot and allow to cool down so that you can shred it into bite-sized pieces. Set aside. Reserve 2 cups of the broth.

Keep the boiled onions in a plate or pot.

Keep the carcass to make additional homemade chicken broth (See the notes in the recipe card below).

Roasted chicken or rotisserie chicken: Use two forks or your hands to shred the roasted chicken or rotisserie chicken into small pieces.

In a large skillet or pot over medium heat pour in 3 tablespoons of olive oil and sauté 2 roughly chopped onions until golden. Add the shredded chicken and sauté for about 5 minutes. Season with salt, pepper, and spices, if you like (thyme and paprika are optional).

Step #3 Make the filling

In another big pot, heat 2 cups of broth with condensed milk. Slowly whisk in flour, stirring continuously, until the mixture thickens. Season with salt and pepper (photo #1).

Add the shredded chicken (photo #2), the cheese (photo #3), and 3 tablespoons of olive oil. Stir well to combine (photo #4). Set aside.

Step #4 Assemble the pie

Preheat the oven to 200°C (400°F).

I used an 8x12-inch (22x30cm) glass baking dish. You can use a baking dish/pot close to the mentioned size. If the size is smaller you will get a thicker pie and if the dish/pot is bigger, a thinner pie. Either way… well-presented and delicious!

Brush the baking dish/pot with olive oil.

Open the phyllo dough package. Use the first 2 sheets and keep the unused sheets covered with a damp cloth (I said damp, not wet). The phyllo dough is drying out too fast and you should cover it.

Layer the 2 sheets of phyllo dough at the bottom, brushing each with olive oil.

Place a third sheet crosswise over the others, allowing it to slightly overhang the edges.

Pour the chicken filling over the phyllo layers and use a fork to spread evenly.

Top with 3 more sheets of phyllo, brushing generously each with oil including the top.

Score the top layers with a knife (do not cut it through) and sprinkle with sesame seeds.

Lightly mist with water and bake for 40–45 minutes, until golden brown.

Step #5 Serve

Remove from the oven and let it rest for 10–15 minutes to allow the filling to set. Use a sharp knife to cut it into squares or portions, following the pre-scored lines. Serve it warm or let it cool to room temperature.

Our yiayia (my mother actually), ready to bake the chicken pot pie.

Expert tips

Zero waste cooking: Whenever you have leftover chicken, chop it up and store it in a freezer bag. This will allow you to have enough on hand within the month to prepare one or even two chicken pies like this. The chopped, frozen chicken defrosts almost immediately.

Phyllo dough is delicate: Keep the phyllo dough covered with a damp towel to prevent it from drying out. Brush each layer generously with olive oil for extra crispiness.

Keep the filling in place: When you score the top layers with a knife, don’t cut all the way through. If you cut the bottom phyllo sheets, the filling will pour out. No, we don't want that to happen to our pie.

Water instead of eggs: I prefer to mist (spray) water over the top before baking, as egg wash can cause the dough to burn.

Good things take time: Let the pie rest for at least 10 minutes before slicing to allow the filling to set.

How to serve a chicken pot pie the Greek way

In Greece, you can eat savory pies all day long. Pies, savory and sweet, are an excellent and very popular breakfast.

My favorite is to enjoy pies as a main meal, along with a refreshing salad like this lettuce salad (maroulosalata) for the winter and, of course, Greek salad (horitiki) for the summer.

It is also so convenient for snack and lunch boxes paired with fresh orange juice.

Finally, for mezze, I like to cut the pie into bite-sized pieces and serve it alongside other small plates like tzatziki, grilled pita, bean dishes, olives, and fresh vegetables with spiced feta dip (tirokafteri). There is an amazing variety of flavors and textures for sharing with friends and family.

How to serve leftovers

Leftovers can be stored in the fridge for up to 3 days.

To reheat, place in a 180°C (350°F) oven for 10–15 minutes to restore crispiness. Avoid microwaving, as it can make the phyllo soggy.

How to store and freeze

Refrigerate: Store in an airtight food container for up to 3 days.

Freeze (Unbaked): Assemble the pie, cover tightly, and freeze for up to 3 months. Bake directly from frozen at 190°C (375°F) for 50 minutes to 1 hour.

Freeze (Baked): Wrap tightly and freeze for up to 2 months. Reheat in the oven at 180°C (350°F) until warmed through.

More Greek pie recipes to try

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