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A piece of chicken pot pie with phyllo dough on the air.

Chicken Pot Pie with Phyllo Dough

Sylia
Discover a delicious Greek twist on chicken pot pie with crispy phyllo dough (Greek kotopita), tender chicken, and Mediterranean flavors. A light, flaky, and savory comfort dish!
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Prep Time 50 minutes
Cook Time 40 minutes
Course Appetizer, Breakfast, Main Course, Side Dish, Snack
Cuisine Greek, Mediterranean
Servings 4

Ingredients
  

  • 2 pounds (1kg) whole raw chicken or parts (or roasted or rotisserie chicken)
  • 6 sheets phyllo dough, fresh or frozen
  • ⅔ cup (150ml) olive oil (3 tablespoons for the filling and the rest for brushing the phyllo sheets)
  • 2 large onions, roughly chopped
  • 1 bay leaf
  • ¾ cup (170ml) condensed/evaporated milk
  • 2½ cups (300g) kefalotiri,or/and graviera, or/and parmesan, or/and gouda or/and cheddar cheese, grated
  • 3 large eggs, lightly beaten
  • ⅓ cup (50g) all-purpose flour
  • 1 tablespoon thyme (optional)
  • 1 tablespoon paprika (optional)
  • Salt and pepper, to taste
  • Sesame seeds, for garnish

Instructions
 

PREPARE THE PHYLLO DOUGH

  • The previous day, remove the phyllo dough package from the freezer, and place it in the refrigerator. No reason to open the package yet.
  • It takes almost 24 hours to thaw completely so you have to be proactive and transfer it from the freezer to the fridge.
  • One hour before using the phyllo dough (either the fresh or the thawed one), take it out from the fridge to adjust to room temperature. 

IF YOU USE RAW CHICKEN (WHOLE OR PARTS)

  • In a large pot, add the chicken (if whole, cut it into 6–8 pieces), onions, bay leaf, salt, and pepper.
  • Cover with water and bring to a boil. Cook over medium heat for 40-50 minutes, or until the chicken is fully cooked.
  • Remove the chicken from the pot, let it cool slightly, and then shred it into bite-sized pieces. Season with salt, pepper, and spices, if you like (thyme and paprika are optional).
  • Strain the broth through a fine sieve into a clean pot or bowl. Reserve 2 cups of the broth. Keep the rest for other recipes.
  • 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)*

IF YOU USE ROASTED 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). Set aside.

MAKE THE FILLING

  • In a separate big saucepan or pot, heat the reserved broth over medium heat and add the condensed/evaporated milk.
  • Slowly whisk in the flour, stirring constantly, until the mixture thickens into a smooth sauce, about 10 minutes.
  • Stir in the eggs, and combine them into the mixture.
  • Season with salt and pepper, then add the shredded chicken, the cheese, and 3 tablespoons of olive oil. Stir well to combine all ingredients.

ASSEMBLE THE PIE

  • Preheat the oven to 200°C (400°F).
  • Use an 8x12-inch (22x30cm) baking dish/pot or any other available close to the mentioned size. Brush it well with olive oil.
  • Open the phyllo dough package. Use the first 2 sheets and keep the unused sheets covered with a damp cloth.
  • Layer the 2 sheets of phyllo dough at the bottom, brushing each with olive oil. Place a third sheet crosswise over the others. It will 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 each generously with olive oil including the top. Score the top layers with a knife (do not cut all the way through) and sprinkle with sesame seeds.
  • Lightly mist (spray) with water and bake for 40–45 minutes, until golden brown and crispy.

SERVE

  • Let the pie rest for at least 10 minutes before slicing.
  • Serve warm or at room temperature.

Notes

How to Make Chicken Broth from a Carcass
This is a simple version.
INGREDIENTS:
  • 1 chicken carcass (bones, skin, and any leftover meat)
  • Enough water to cover the bones (about 10–12 cups water)
  • 2 onions, quartered
  • 2 celery stalks, chopped
  • 1 bay leaf
  • Salt to taste (optional)
  • 6-8 black peppercorns
  • Fresh herbs (parsley, thyme, or rosemary, optional)
INSTRUCTIONS
Place the leftover chicken bones and meat into a large pot and cover with water. Add onion, celery, bay leaf, salt (optional), peppercorns, and herbs (optional).
Bring to a gentle boil over medium heat, then reduce to low. Skim off any foam that rises to the surface. Let it simmer uncovered for 3–4 hours (or up to 8 hours for a richer broth). Add water as needed to keep the bones submerged.
Remove large bones with tongs, then strain the broth through a fine sieve into a clean pot or bowl.
Let the broth cool, then refrigerate for up to 4 days or freeze for up to 3 months.
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