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
Keyword chicken, dinner, pot pie
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8
Calories 1011 kcal


  • 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


  1. Heat oven to 350°F. 

  2. 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.

  3. Cover pan and let cook for about 5 minutes, stirring every once in a while. Transfer to a bowl and set aside. 

  4. 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.

  5. Stir in chicken mixture and mix olives, capers, and artichokes. Remove from heat and spoon chicken mixture into a medium baking dish .

  6. Unroll phyllo dough and layer 7 sheets of phyllo on top of filling, brushing each with olive oil and crumpling sheets gently. 

  7. 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 Facts
Mediterranean Chicken Pot Pie
Amount Per Serving
Calories 1011 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 11g55%
Cholesterol 70mg23%
Sodium 1890mg79%
Potassium 450mg13%
Carbohydrates 144g48%
Fiber 6g24%
Sugar 3g3%
Protein 34g68%
Vitamin A 1685IU34%
Vitamin C 2.8mg3%
Calcium 96mg10%
Iron 9.5mg53%
* Percent Daily Values are based on a 2000 calorie diet.