My Spring Chicken Pot Pie Secret
Let’s talk about a cozy classic. I mean a chicken pot pie. But this one is different. We use filo pastry instead of a heavy crust. It makes everything light and crispy. I still laugh at how easy it is.
You just scrunch the sheets right on top. It looks so pretty, like a golden nest. This easy chicken pot pie feels fancy without the fuss. That matters because good food should bring joy, not stress. What’s your favorite cozy meal to make?
Why Chicken Thighs Are Best
This recipe uses chicken thigh meat. It stays juicy and tender. White meat can get dry sometimes. Trust me on this one.
The creamy chicken pot pie filling is so rich. The thighs cook right in the sauce. They soak up all that herby flavor. *Fun fact: Chicken thighs have more flavor than breasts because they have a bit more fat.* This makes your pie so much tastier.
The Magic of Filo Dough
Some folks find filo pastry tricky. But not here! For this filo dough recipe, we don’t roll it. We don’t cut it. We just grab and scrunch. Doesn’t that sound simple?
Each piece bakes into a crispy, buttery layer. It’s a wonderful texture with the creamy filling. This one pan chicken pot pie is a dream to clean up after. Have you ever cooked with filo pastry before? What did you make?
A Zippy Little Topping
Now, here’s my favorite part. The chimichurri! It’s a bright green sauce from South America. We pour it over our hot chimichurri chicken pie. Oh, the smell is amazing.
It cuts through the rich cream sauce perfectly. This fresh zing makes the whole dish sing. I call this my chimi-chicken pie for fun. That little lift of flavor matters. It turns a simple dinner into something special.
Your Turn in the Kitchen
This chicken pot pie with filo dough is a joy to share. It’s perfect for a Sunday supper. The table gets quiet when everyone takes the first bite. That’s the best sound.
I love that you can make the filling in one pan. Less washing up means more relaxing. Will you try the sesame seed sprinkle on top? Tell me how it goes in your house!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| White onion | 1 | Sliced |
| Garlic cloves | 3 | Minced |
| Skinless, boneless chicken thighs | 400 g | Sliced into bite-sized chunks |
| Fresh parsley | 30 g | Finely chopped |
| Red chili | 1 | Finely chopped |
| Dried oregano | 2 tsp | |
| Chicken stock | 200 ml | |
| Cream (single or light) | 300 ml | |
| Frozen peas | 200 g | |
| Plain flour | 1 tbsp | |
| Filo pastry | 200 g | Around 7 sheets |
| Butter | 1 tbsp | Melted |
| Sesame seeds | ½ tbsp | Optional |
| Salt and pepper | To taste | |
| For the chimichurri topping: | ||
| Fresh parsley | 15 g | Finely chopped |
| Shallot | 1 | Finely chopped |
| Garlic clove | 1 | Minced |
| Red chili | 1 | Finely chopped |
| Red wine vinegar | 1 tbsp | |
| Olive oil | 3 tbsp | |
| Salt and pepper | To taste | |
Instructions
Step 1: Cook your onion and garlic in a pan. It makes the whole kitchen smell amazing. This is the start of your easy chicken pot pie. I love hearing that sizzle. It means good food is coming.
Step 2: Add your chicken thigh pieces to brown. This builds flavor for your creamy chicken pot pie. Stir them around to get color. (A hot pan gives the best sear!) Do you prefer white or dark meat for your chicken pot pie? Share below!
Step 3: Mix in herbs, stock, cream, and peas. Watch the sauce thicken into cozy magic. This one pan chicken pot pie filling is almost ready. I still laugh at how my grandson calls it “soup.” It’s not soup for long!
Step 4: Pour filling into a dish. Now, have fun with the filo pastry! Crumple each sheet and lay it on top. This makes the best crispy roof for your chicken pot pie with filo dough. Doesn’t that look fun?
Step 5: Brush with butter and bake until golden. Meanwhile, stir the chimichurri sauce ingredients together. This zesty topping makes it a special chimichurri chicken pie. Your filo dough recipe will smell incredible. Let it cool just a little before serving your chimi-chicken pie.
Creative Twists
Veggie Swap: Use corn or carrots instead of peas in your chicken pot pie.
Herb Change: Try dill in your creamy chicken pot pie filling for a fresh taste.
Cheesy Top: Sprinkle parmesan on the filo pastry before baking for extra crunch.
Which one would you try first? Comment below!
Serving & Pairing Ideas
This filo dough recipe is a full meal. But a simple green salad cuts the richness nicely. For a real treat, serve your chimichurri chicken pie with buttery mashed potatoes. The crispy filo pastry and creamy potatoes are perfect together. Which would you choose tonight?
Keeping Your Chicken Pot Pie Perfect
Let’s talk about storing your easy chicken pot pie. First, let it cool completely. Then cover the baking dish tightly. It will keep in the fridge for three days. You can also freeze it for a month. Just wrap the whole dish well in foil.
I remember my first chicken thigh pot pie. I didn’t let it cool before wrapping. The next day, the filo pastry was sadly soggy. Now I always wait. Batch cooking this one pan chicken pot pie is a lifesaver. It means a cozy dinner is ready on a busy night.
This matters because good food should bring comfort, not stress. Making ahead gives you more time to relax. To reheat, use your oven at 350°F. This keeps the filo dough crispy. Cover it with foil for the first 10 minutes. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Every cook faces little problems. Here are three easy fixes. First, a too-thin sauce. Just mix a teaspoon of flour with a splash of cream. Stir this into your creamy chicken pot pie filling. It will thicken right up.
Second, filo pastry drying out. Keep the sheets under a damp towel. I once lost a sheet to the air. It cracked like a leaf! Third, the filling is too bland. Taste and season at every step. This builds deep flavor.
Fixing small issues builds your cooking confidence. You learn how ingredients work together. It also makes your chimichurri chicken pie taste amazing. Every bite will be just right. Which of these problems have you run into before?
Your Quick Questions, Answered
What is the best way to reheat Filo Wrapped Chicken Pot Pie?
The oven is best for this chicken pot pie with filo dough. Heat it to 350°F. Place your leftover pie in the oven. Cover it loosely with foil for 10 minutes. Then remove the foil. Heat for 5-10 more minutes. This keeps the filo pastry crispy. The filling gets hot and bubbly again. Your easy chicken pot pie will taste fresh.
Can you make Filo Wrapped Chicken Pot Pie ahead of time?
Yes, you can make this chimi-chicken pie ahead. Prepare the creamy chicken pot pie filling. Let it cool completely. You can store the filling alone for two days. Or assemble the whole pie with the filo dough. Cover and refrigerate it. Bake it just before dinner. The filo pastry will still get golden and crisp. It’s a great time-saver.
What are good side dishes for Filo Wrapped Chicken Pot Pie?
Keep sides simple and fresh. A green salad with a light dressing is perfect. It balances the rich chicken thigh pot pie. Steamed green beans or carrots also work well. A fun fact: the chimichurri topping is like a salad in a sauce! You don’t need heavy sides. The one pan chicken pot pie is a full meal by itself.
How do you prevent the filo pastry from getting soggy?
Make sure your filling is not too watery. Let it thicken well on the stove. Also, let the filling cool before adding the filo dough. A hot filling creates steam. That steam makes the bottom layer soggy. Finally, brush the filo sheets with melted butter. This helps them crisp up in the oven for your perfect filo dough recipe.
Can I use puff pastry instead of filo for a chicken pot pie?
You can use puff pastry for an easy chicken pot pie. It will be delicious but different. Puff pastry gives a thick, buttery top. Filo pastry makes a light, crispy, flaky topping. For the chimichurri chicken pie, I love the crisp texture of filo. It soaks up the sauce nicely. Try both and see which you prefer!
What are some variations for the filling in a Filo Wrapped Chicken Pot Pie?
You can change the veggies in your chicken pot pie. Try corn or chopped spinach instead of peas. Use leftover turkey instead of chicken thighs. For a different flavor, add a spoonful of mustard to the creamy chicken pot pie filling. The basic method stays the same. Have fun and use what you have in your kitchen.
Which tip will you try first?
From My Kitchen to Yours
I hope you love making this spring chicken pot pie. It’s a recipe full of cozy flavor. The crispy filo and herby chimichurri make it special. Cooking should be a joy, not a chore. Remember, my kitchen tips are just guides. Your own touch makes it yours.
I would love to hear about your cooking adventure. Have you tried this recipe? Tell me how it went in the comments. Share your own little twists. I read every single one. Now, go create something delicious.
Happy cooking!
—Grace Hollander.
Filo Wrapped Spring Chicken Pot Pie
Description
An easy and delicious chicken pot pie with a crispy, buttery filo pastry top and a vibrant chimichurri sauce.
Ingredients
For the chimichurri topping:
Instructions
- Place a large non-stick pan on medium heat and add in a drizzle of olive oil. Follow with the onions and garlic. Fry for 5 minutes until slightly softened, stirring frequently.
- Add the chopped chicken thighs into the pan and leave to fry for 5 minutes, stirring to sear each side of the chicken.
- Next up, add in the chopped parsley, chilli, oregano, salt, and pepper. Give everything a good mix and fry for another 3 minutes. Preheat the oven to 180C fan / 390F.
- Pour in the chicken stock, cream, green peas, and the sprinkling of flour. Bring to the boil and then leave to simmer for 5 minutes until the sauce has thickened to your desired consistency.
- Transfer the chicken pot pie filling to a baking dish and then top with filo pastry. Grab a piece of pastry and scrunch it up, placing it down onto the filling. Add all of the filo pastry sheets onto the filling until it’s evenly covered.
- Pour your melted butter over the filo dough and brush to evenly spread. Sprinkle with sesame seeds, optional. Then place in the oven for 20 minutes until bubbling, crispy, and golden.
- Meanwhile, make your chimicurri topping by combining the parsley, shallot, garlic, red chilli, red wine vinegar, olive oil, salt and pepper in a small bowl. Give it a good mix and then taste. Adjust based on your preferences.
- Once the filo chicken pot pie is cooked to perfection, remove from the oven and top with your chimichurri sauce. Then serve up and enjoy.
Notes
- Ensure the filling has thickened well before adding the pastry to prevent a soggy bottom. The chimichurri adds a fresh, herby kick that balances the rich filling.