Chicken And Veggie Pie With Phyllo Top Recipe

This incredibly easy Chicken and Veggie Phyllo Pie recipe is a lifesaver for busy weeknights! Using a rotisserie chicken, this recipe is ready in under 30 minutes. We've adapted the classic Australian Women's Weekly recipe, allowing for your favorite frozen vegetable mix – peas, corn, carrots, broccoli, or even a classic peas and capsicum blend. The flaky phyllo pastry topping adds a delightful crunch, making this a comforting and delicious meal the whole family will love. Perfect for a quick mid-week dinner!

Prep Time 15 mins

Cook Time 30 mins

Calories 356.9 kcal

Protein 22g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Chicken And Veggie Pie With Phyllo Top

2 tablespoons butter
Spring Onions
Plain Flour
1 cup milk
Chicken Stock
Chicken Meat
Frozen Mixed Vegetables
1 tablespoon chopped fresh parsley
Phyllo Pastry
Cooking Spray

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How to Make Chicken And Veggie Pie With Phyllo Top

Preheat oven to 220°C (425°F).
In a small bowl, whisk together 1 cup milk and 1/2 cup chicken stock.
Melt 2 tablespoons butter in a large saucepan over medium heat. Add 1 cup chopped spring onions (or 1 medium leek, thinly sliced) and cook until softened, about 3-5 minutes.
Stir in 2 tablespoons all-purpose flour and cook for 1-2 minutes, stirring constantly, until the mixture bubbles and thickens.
Remove from heat and gradually whisk in the milk and stock mixture until smooth.
Return the saucepan to medium heat and bring to a simmer, stirring continuously, until the sauce thickens further, about 2-3 minutes.
Add 2 cups shredded cooked chicken, 2 1/2 cups frozen vegetable mix (peas, corn, carrots, broccoli, or your choice), and 1 tablespoon chopped fresh parsley. Stir until heated through.
Pour the chicken and vegetable mixture into a shallow 1.5-litre ovenproof dish.
Layer 6-8 sheets of phyllo pastry over the filling, brushing each sheet with melted butter or cooking oil spray to prevent sticking and ensure crispness. Overlap sheets to cover the entire surface.
Tuck the overhanging pastry inwards to create a neat edge around the dish.
Lightly spray the top of the pastry with cooking oil spray.
Bake uncovered in the preheated oven for 10-12 minutes, or until the pastry is golden brown and the filling is bubbly.

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

Fat

48g

Carbs

14g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes European American Baking

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Preparation Main Dish Poultry Chicken Dietary One Dish Meal Inexpensive Meat

Frequently Asked Questions

How long does it take to make Chicken And Veggie Pie With Phyllo Top?

Chicken And Veggie Pie With Phyllo Top takes about 45 minutes from start to finish — roughly 15 minutes to prepare and 30 minutes to cook.

How many calories are in Chicken And Veggie Pie With Phyllo Top?

Chicken And Veggie Pie With Phyllo Top has approximately 356.9 calories per serving, with about 22 g protein, 14 g carbohydrates and 26 g fat.

What ingredients do I need for Chicken And Veggie Pie With Phyllo Top?

The key ingredients for Chicken And Veggie Pie With Phyllo Top are Butter, Spring Onions, Plain Flour, Milk, Chicken Stock, Chicken Meat. See the full list with measurements above.