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 perfect not 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
I will leave you now with the magic formula for one hero of a dish!
PIN & ENJOY!
Mediterranean Chicken Pot Pie
- 2 tbsp olive oil (plus more for brushing)
- 1/2 cup chopped white onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1/2 cup canned diced tomatoes, drained
- 2 1/2 cups cubed or shredded roasted chicken
- 1/2 cup white wine
- 8 tbsp unsalted butter
- 3/4 cup flour
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp sweet paprika (optional)
- 1 1/2 cups chicken broth (warm)
- 1 cup milk (warm)
- 12 Kalamata olives
- 3 tbsp capers
- 1/2 cup quartered artichokes (frozen or jarred)
- 7 sheets of phyllo dough
- 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!