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Pie Filling Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 10 ounces Cremini (aka Baby Bella) mushrooms
  • 1 cup diced carrots (about 3 medium)
  • 1/2 cup diced celery (about 1 large stalk)
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 2 cups cooked and shredded boneless, skinless chicken breasts (about 8 ounces or 2 small breasts OR an equivalent amount of turkey)
  • 1/2 cup frozen peas
  • 1/2 cup frozen pearl onions
  • 1 tablespoon chopped fresh thyme

Pie Crust Ingredients

  • 1 prepared pie crust for the bottom of the pie
  • 1 box of prepared phyllo dough for the pie topping


  1. Sauté the mushrooms in a Dutch oven until browned.
  2. Add the carrots, celery, and spices.
  3. Scatter flour over the vegetables, and let cook for a few minutes.
  4. Add the milk, little by little, stirring to incorporate.
  5. Boil the mixture until thickened, then add the chicken, peas, onions, and thyme.
  6. Transfer the mixture to a pie dish with the prepared pie crust lining the bottom.
  7. For top crust, crumple individual sheets of phyllo dough (like folded tissues) and stick them onto the top of the pie filling; do this until the entire pie is covered.
  8. Brush the folded pieces of phyllo dough with melted butter.
  9. Bake the chicken pot pie at 425 degrees Fahreheit for 25 minutes, until golden.
  10. After removing from the oven, let the pie rest for a few minutes before serving.
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