This Chicken Pot Pie with Flaky Phyllo Crust has a creamy chicken pot pie filling done over the stovetop, then topped with flaky phyllo crust to be baked for a just a few short minutes until golden! The best part? It only uses dirties up one dish! Using The Pan to transition this dinner from stovetop to the oven with ease!
During the Summer, I posted my (One Pan) Easy Blueberry & Peach and I can't even begin to express the number of messages I received asking about The Pan I used! So, let me share a little about it...
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While both pastries result in flakiness, they are very much different. Puff pastry is laminated, think of a croissant, so the butter is folded into the dough multiple times to create alternative layers of butter and dough. The result is lot of thin layers an a butter, airy texture.
Meanwhile, Phyllo is paper-thin dough sheets that are brushed with olive oil instead of butter to create a more flaky crust. Think baklava!
Freshly baked chicken pot pie will keep in the fridge for about 3 to 5 days. I recommend wrapping it tightly with alumnimun foil or plastic wrap. You can also freeze it, if stored properly, up to 2 months!
Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL
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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram@brightmomentco. It always makes my day seeing y’alls creations!
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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
An easy, creamy chicken pot pie topped with flaky phyllo pastry for a satisfying dinner!
Servings: 6-8
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