Filo wrapped Chicken Pot Pie

I love chicken pot pie, and this recipe definitely filled my chicken pot pie cravings! This is a perfect dinner for a cold winters night and will definitely fill you up! The crust is filo dough which gives it a beautiful flakiness that makes this pie a delicious choice for any occasion! I hope you enjoy it as much as I did!


Filo wrapped Chicken Pot Pie 

Prep Time: 10 minutes

Cook Time: 40 minutes

Yields: 4-6



1/2 package of store bought filo dough

olive oil (or butter)

2 large chicken breasts cubed

2 large potatoes cubed

6 carrots diced

1 large shallot diced

1 teaspoon thyme

1/2 teaspoon sage

1 1/2 cup chicken broth



1/4 cup milk or cream.


Fresh Cracked Pepper

-optional: frozen peas, celery (other fillings that you prefer in your pot pies!)



Pie tin


stove top

large skillet

basting brush


cutting boards



  1. For  the pie crust, layer your filo dough so it covers the bottom and sides at least three times. I did about 4-5 layers on the bottom to prevent having a soggy bottom of the pie. When laying filo dough over the pie tin make sure to have about an inch of the dough hanging off the sides to help when it comes to assembling the pie. I also brushed on olive oil to stick the filo sheets together. You can use melted butter if you want the buttery flavor. 
  2. Preheat your oven to 375 
  3. Cube your chicken, potatoes, dice your carrots and shallots. 
  4. Drizzle olive oil in your skillet on medium heat then add your chicken, potatoes, and carrots. Cook for five minutes stirring occasionally then add your shallots. 
  5. Continue cooking until your potatoes are almost done cooking. Now add your chicken broth, and cream.
  6. Create a cornstarch solution and add to mixture to thicken to a gravy like consistency. We do not want an excess amount of liquid as this will ruin your crust. The trick to having the cornstarch mixture thicken is to slightly bring up the heat. your mixture may begin to bubble, continuously stir until it is at the correct consistency. 
  7. When at correct consistency remove from heat and pour mixture into your pie tin. 
  8. Fold your filo dough over the top of the chicken mixture. Add new layers of filo dough and tuck them into the pie tin. You can also use butter/oil to glue the filo together. I added about 4 layers of filo to the top, tucking it in until the entire pie is wrapped. (note: sometimes your filo will break before you can use a whole sheet spread across the pan. Don’t worry, just use my oil method and overlap your edges! 
  9. Now you just need to bake the filo dough which wont take long. Place pie into oven and watch as it browns. When the top is a beautiful golden brown it is ready to be taken out!
  10. Enjoy!!! 






Filo wrapped Chicken pot pie


Thanks for reading!