Phyllo Chicken Potpie Recipe
Phyllo Chicken Potpie Recipe photo by Taste of Home

Phyllo Chicken Potpie Recipe

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Ribbons of buttery phyllo dough provide a crispy topping for this impressive entree. Pearl onions, mushrooms, asparagus and chicken are treated to a creamy sauce that our home economists flavored with thyme and sherry.
TOTAL TIME: Prep: 35 min. Bake: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 35 min. Bake: 10 min.
MAKES: 6 servings


  • 6 cups water
  • 2 cups fresh pearl onions
  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 2 tablespoons canola oil, divided
  • 2 medium red potatoes, peeled and chopped
  • 1 cup sliced fresh mushrooms
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 3 tablespoons sherry or additional reduced-sodium chicken broth
  • 3 tablespoons cornstarch
  • 1/2 cup fat-free milk
  • 1-1/2 teaspoons minced fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 10 sheets phyllo dough (14 inches x 9 inches)
  • Refrigerated butter-flavored spray

Nutritional Facts

1 cup: 325 calories, 8g fat (1g saturated fat), 63mg cholesterol, 542mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 29g protein Diabetic Exchanges:1-1/2 starch, 3 lean meat 2 vegetable 1 fat


  1. In a Dutch oven, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside.
  2. In a large skillet, cook chicken in 1 tablespoon oil over medium no longer pink; remove and keep warm. In the same pan, saute potatoes in remaining oil for 5 minutes. Add onions and mushrooms; saute 3 minutes longer. Add the broth, asparagus and sherry or additional broth. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until potatoes are tender.
  3. Combine cornstarch and milk until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain chicken; add to onion mixture. Stir in the thyme, salt and pepper. Transfer to an 8-in. square baking dish coated with cooking spray.
  4. Stack all 10 phyllo sheets. Roll up, starting at a long side; cut into 1/2-in. strips. Place in a large bowl and toss to separate strips. Spritz with butter-flavored spray. Arrange over chicken mixture; spritz again.
  5. Bake, uncovered, at 425° for 10-15 minutes or until golden brown. Yield: 6 servings.
Originally published as Phyllo Chicken Potpie in Light & Tasty February/March 2006, p43

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Sep. 21, 2013

"This recipe was a hit with my husband and me. It was very easy to make, and the phyllo was a nice change from the normal potpie crust. I did not have asparagus at the time, so I used frozen broccoli instead, still very good."

Reviewed Nov. 17, 2012

"This seemed looked great, but neither I nor my husband liked it."

Reviewed Mar. 23, 2012

"My husband and I both really liked the inside filling. However, we weren't huge fans of the Phyllo topping. I added some garlic, peas, & corn to the mixture. I also used red chopped onions instead of the pearl onions. It turned out great!"

Reviewed Apr. 26, 2011

"Good and easy to make. I used diced onion instead of pearl onions and turned out well"

Reviewed Mar. 4, 2011

"I reduced the amount of pearl onions to half, but I think next time I'd add some chopped onions instead, as some people had suggested. I may also add rosemary instead of thyme for a different twist. Overall, very good! I loved how pretty the phyllo was on top!"

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