Skillet Chicken Broccoli Pot Pie with Garlic Butter Phyllo Crust.
Keeping it simple but delicious with this one Skillet Chicken Broccoli Pot Pie with Garlic Butter Phyllo Crust. Definitely not your average pot pie. I took a tried and true classic and upped the flavor with caramelized shallots, fresh herbs, broccoli, and the most delicious flaky garlic and herb butter phyllo dough crust. Every bite melts in your mouth. Not only is this pot pie delicious, it’s also a cozy one pot and done recipe. Perfect for both fall and winter nights ahead.
Did you ever see a prettier pot pie? It’s all about that flaky garlic and herb buttered phyllo dough crust. This crust is just beyond delicious, and it takes an average one skillet pot pie to a whole new level. You guys, this one is good. Really good!
And clearly, I am really excited to share this. It’s a recipe I’ve been dreaming up for well over a year now. I guess it all started a few years back when I shared these autumn chicken and phyllo dough mini pot pies. I used phyllo dough as the crust for these mini pies. And it’s these pies that ended up being the inspiration for today’s recipe.
Well, those pies and my mom…my mom loves chicken pot pie. The recipe in the Half Baked Harvest Super Simple cookbook is one of her favorites. But today’s pot pie might just beat that one out. Again, it’s this crust. It’s just the most delicious way to top your pot pie. Trust me.
This is one of those recipes that literally warms the soul. I know, so cheesy, but it’s true. If the weather is cold and dreary, or you just need something to make you feel warm and cozy inside, this recipe is for you.
Here are all the nitty, gritty details.
This one skillet pot pie is easy. Everything from the chicken to the creamy buttery sauce is all made in the very same skillet.
The recipe starts out a lot like a chicken soup recipe. I used shallots, thyme, and sage to really give the pot pie sauce flavor. Once the herbs have cooked, add in a good amount of chicken broth, then slide in the chicken and vegetables. Let everything simmer until the chicken has cooked through and the sauce has turned creamy.
If you happen to have already cooked chicken on hand, you can totally toss that in to save time. I never seem to have cooked shredded chicken on hand. Therefore, I always find it easiest to cook the chicken within the pot pie sauce. It ends up adding more flavor too!
For my vegetable mix, I like to use carrots, celery, and lots of fresh broccoli. If you’d like to make this with all vegetables, I would just omit the chicken and instead add mushrooms. That would be delicious I’m sure!
Now the garlic butter phyllo dough crust…the very best part.
While the sauce is simmering away, start assembling the phyllo dough crust, which yes, is the true star of this pot pie. As I said, this crust is so delicious and gives this pie an extra special touch. It’s flaky, buttery, a touch garlicky, and layered with fresh autumn herbs.
If you’ve never worked with phyllo dough, don’t let it scare you. Promise it’s easier than you think. First, you can find phyllo dough in the freezer isle around the same area as th
e frozen puff pastry. You want to thaw the dough on the counter for an hour or so, then it’s ready to use!
Simply mix up a quick garlic herb butter. Then brush each sheet of phyllo with the butter as you layer them into a circular shape This does not need to be perfect, but use the photos above as a guide!
The phyllo dough gets cooked directly over the pie, making this a one pot and done kind of recipe. It takes a little time from start to finish, but nothing is too tricky and the time is worth it.
As soon as you pull this one out of the oven, you know it’s going to be good. The sauce underneath the crust is bubbling away and smells similar to a slow cooked chicken soup. But the flavor and texture are much richer and creamier.
And that crust…it’s golden, flaky, and just the prettiest. It immediately gets you excited for dinner.
I have yet to meet anyone who hasn’t loved this dish on a cold, crisp night. It’s warm, cozy, and perfect for eating while snuggled up on the couch, wrapped in a cozy blanket, or cozied up by the fire. I know, I sound like a real cheese-ball here, but it truly doesn’t get any better.
Looking for other warming one pot recipes? Here are a few ideas:
Lastly, if you make this Skillet Chicken Broccoli Pot Pie with Garlic Butter Phyllo Crust, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Skillet Chicken and Broccoli Pot Pie with Garlic Butter Phyllo Crust
A deliciously, cozy, one pot, and done recipe - love!
- 2 tablespoons extra virgin olive oil
- 8 tablespoons salted butter
- 2 shallots, thinly sliced
- 2 tablespoons chopped fresh thyme (or 2 teaspoons dried)
- 1 tablespoon chopped fresh sage, + 8 whole sage leaves (or 1 teaspoon dried)
- 1/2 cup all-purpose flour
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 4 cups low sodium chicken broth
- 2 small boneless skinless chicken breast, sliced in half (about 3/4 a pound)
- kosher salt and black pepper
- 2 ribs celery, chopped
- 4 carrots, chopped
- 1 1/2 cups roughly chopped broccoli florets
- 1/4 teaspoon cayenne pepper
- 2-4 cloves garlic, grated
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
- 12-18 sheets frozen phyllo dough thawed
1. Preheat the oven to 375 F.
2. Melt together the olive oil and 4 tablespoons butter In a large oven safe skillet over medium heat. Add the shallot, 1 tablespoon thyme, and 1 tablespoon sage. Cook until the shallot is fragrant, about 5 minutes. Add the flour and cook until a paste forms and turns golden, 1-2 minutes. Gradually whisk in the wine and broth. Add the chicken and season with salt and pepper. Bring to a boil.
3. Reduce the heat to medium-low, cover, and simmer, stirring occasionally for 10 minutes. Stir in the carrots, broccoli, celery, and cayenne, and cook until the chicken is cooked through, about 5 minutes more.
4. Remove the skillet from the heat, then shred the chicken using 2 forks.
5. In a small bowl, combine 4 tablespoons melted butter, 1 tablespoon thyme, the garlic, and rosemary.
6. Place 2 pieces of phyllo on a clean counter, one on top of the other. Brush the melted garlic butter over the phyllo. Top with 2 more sheets of phyllo (one on top of the other), placing it slightly off-center. Butter the phyllo. Top with 2 more sheets of phyllo (one on top of the other), again, placing it slightly off-center to create a circle. Now, repeat this layer with the remaining sheets of phyllo. Carefully place the phyllo over the skillet. Make 2-3 slits in the top of the dough with a sharp knife. Lay the sage leaves on top of the crust.
7. Bake until the phyllo is golden brown, 25-30 minutes. Let cool 10 minutes, then serve!
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