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4.23 from 36 votes

Autumn Chicken and Phyllo Dough Pot Pies.

A spruced up classic pot pie
Prep Time25 mins
Cook Time1 hr 5 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: American
Keyword: chicken, chicken pot pie, phyllo, pot pie
Servings: 6 Pot Pies
Calories: 562kcal
Author: halfbakedharvest


  • 1-2 cups apple cider
  • 3 tablespoons butter
  • 1 pound boneless skinless chicken tenders breast or thighs (I used tenders)
  • 2 tablespoons olive oil
  • 1 small sweet onion chopped
  • salt + pepper to taste
  • 2 cloves garlic
  • 1 cup butternut squash peeled + cubed
  • 2 cups button mushrooms chopped
  • 6 leaves fresh sage chopped
  • 1 tablespoon fresh thyme chopped
  • 6 tablespoons butter
  • 1/3 cup flour
  • 1 1/2 cups chicken broth or use apple cider
  • 2 cups milk
  • pinch of cayenne pepper
  • 1 cup frozen green peas
  • 18 sheets phyllo dough
  • melted butter or olive oil for brushing
  • roasted pumpkin or butternut squash seeds optional


  • Add the apple cider, butter and chicken to a large pot and set over high heat, covered. Bring to a boil and then reduce the heat to a simmer. Simmer 20 minutes or until the chicken is cooked through. Remove the chicken from the cider and allow to cool. Shred the chicken with two forks or your hands.
  • Meanwhile, add the olive oil to a large skillet and set over medium heat. Once hot, add the onion and cook until softened and slightly caramelized, about 5 minutes, season with salt + pepper. Add the garlic, butternut squash and mushrooms. Continue to cook until the butternut squash is fork tender, about 10 minutes. Stir in the sage + thyme.
  • To the skillet, add the remaining 6 tablespoons butter. Once the butter has melted add the flour and cook, stirring to incorporate for a minute. Slowly pour in the the chicken broth, milk and a pinch of cayenne. Bring the sauce to a low boil and then reduce the heat and stir in the peas. Simmer for 5 minutes or until the sauce has thickened. Remove from the heat. Stir in the shredded chicken. Taste and season with more salt + pepper if needed.
  • Preheat the oven to 375 degrees F.
  • Lightly grease 6 (8 ounce) ramekins with butter or cooking spray.
  • Divide the chicken mixture evenly among the ramekins. Lay three pieces of phyllo dough flat on your counter. Liberally brush the top sheet with melted butter and squish the the sheets together to fit over top of your ramekin. Repeat with the remaining dough. Place the pot pies on a baking sheet and bake for 30 minutes or until the phyllo dough is golden and the filling is hot. Serve with fresh thyme and toasted pumpkin/butternut squash seeds if desired.


Calories: 562kcal | Carbohydrates: 472g | Protein: 82g | Fat: 80g | Saturated Fat: 26g | Cholesterol: 101mg | Sodium: 463mg | Potassium: 1378mg | Fiber: 19g | Sugar: 14g | Vitamin A: 3415IU | Vitamin C: 21.4mg | Calcium: 234mg | Iron: 28.9mg