There’s nothing more cozy than a warm, golden pot pie fresh from the oven on a November afternoon, especially when it’s wrapped in delicate, crispy layers of filo dough! Since I’m in Greece right now, I decided to give my classic American chicken pot pie a Balkan twist. The result? A flaky and totally delicious filo pot pie (or bougatsa style) that’s quickly transformed one of my favorite comfort foods!
Filling Ingredients
- Butter – to cook the veggies and add richness.
- Vegetables – onion, carrots, celery, peppers, potatoes, and peas. (If you want a vegetarian version, simply leave out the chicken and add more veggies!)
- Garlic – fresh cloves give the best flavor.
- Flour – all-purpose flour helps thicken the creamy filling.
- Seasoning – salt, pepper, and a little garlic powder to bring everything together.
- Chicken Broth – use your favorite brand or homemade stock.
- Heavy Cream or Milk – for that luscious, creamy texture.
- Chicken – shredded cooked chicken (rotisserie chicken works perfectly!).
A Greek Twist on a Classic
Instead of the usual pie crust, I used filo dough and I loved the results. Filo adds a beautiful crispness and lightness to the pot pie that feels elegant yet still comforting. I made a few variations, experimenting with layering the dough and brushing each layer generously with olive oil (or use melted butter) for that golden, Greek-style finish.
The leftover filling and filo dough even inspired a fun second recipe a “Chicken Pot Pie Bougatsa!” Think creamy chicken filling tucked into flaky filo layers, similar to a breakfast pastry. Definitely a must-try!
Baking Instructions
- Preheat your oven to 375–400°F (190–200°C).
- In a large skillet, melt butter and sauté the vegetables until softened.
- Add garlic and flour, stirring to form a roux. Slowly pour in the chicken broth and cream, stirring until thickened.
- Add shredded chicken and season to taste.
- In a baking dish, layer a few sheets of filo dough, brushing each layer with olive oil. Pour in your filling, then cover with more filo, again brushing each sheet. If you are feeling adventurous, attempt braiding a few strips of filo dough and bordering your pie with it!
- Bake for 50 minutes to 1 hour, until golden and crisp.
- Let cool slightly before serving.
Store leftovers in the fridge for up to 1 week!
Serving Suggestions
Serve warm with a simple green salad or roasted vegetables. It’s hearty enough to stand alone but light enough to enjoy year-round. If you try the Chicken Pot Pie Bougatsa variation, pair it with a side of tzatziki or a drizzle of honey for a sweet-savory twist! Whether you’re craving something cozy or want to impress with a new take on a classic, this filo chicken pot pie will hit the spot.
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