This is my Chicken Pot Pie (Filo Pastry) recipe, also nicknamed “Chimi-Chicken Pie“. It’s a simple dish flavoured with chimichurri ingredients including parsley, garlic, shallots, red chilliand oreganoand topped with filo dough that once baked goes golden and crispy. I hope this becomes one to add to your weekly meal rotation!
Chimichurri is a herbaceous sauce from Argentina and Uruguay. It’s absolutely delicious and for me personally, it’s the epitome of summer. So, what I love about this recipe (seeing as we’re currently in February), is that it’s a cosy winter dishwith hints of summer!
For more pie recipescheck out my easy chicken pot pie with puff pastry, simple boursin pie recipe, French onion cottage pie recipe made with a mashed potato topping, or my marry me chicken pie that is such a crowd-pleaser!
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About Emily’s Recipe
If you’re new here, hi! I’m Emily – a recipe developer, food content creator, and cookbook author! Thanks for stopping by to check out my chicken pot pie with filo pastry recipe. I really hope you enjoy it and please do let me know in the comments if you give it a go!
If you’d like to join a community of food lovers, just subscribe to my newsletter for recipes, cooking tips, and foodie chats. Now, let me tell you a bit more about this recipe…
Texture: we’ve got a creamy herbaceous pie filling with a soft and crunchy filo pastry topping.
Taste: because we’re taking inspiration from Chimichurri in this pot pie recipe, picture a creamy filling with plenty of herbs, a bit of spice, and loads of flavour. The filo pastry soaks up a lot of that creamy goodness too!
Ease: you can make this recipe in an oven-proof pan, making it a one pan recipe. Or like me, you can make the filling in a skillet, and then transfer it into a baking dish. Apart from that decision, it’s very simple!
Top Tips: 1. we’re using chicken thighs for this recipe because they stay juicy and don’t dry out compared to chicken breast. 2. if you have an oven-proof pan, you can use that to minimise washing up! 3. cook the filling to your desired consistency…thick but not too thick.
Would I make this again? I could honestly eat this every week. It’s a personal favourite of mine and reminds me of my childhood!
Ingredients and Substitutions
Onion: we’re using white onion for the base of the chicken pot pie filling, and then we’re using shallots for the chimichurri sauce. You can use red onion too if you’d like! I wouldn’t recommend using onion powder or granules in this scenario!
Garlic: fresh garlic cloves are what we need for both the pie filling and the chimichurri sauce. Once again, wouldn’t recommend subbing this out for granules, so if you can get the fresh stuff, that would be ideal!
Chicken: we’re using skinless and boneless chicken thighs because they’re perfect in a chicken pot pie. They remain juicy and tender, unlike chicken breast which can occasionally go dry! You can alternatively use pre-cooked chicken if you’d like!
Parsley: fresh parsley is best for this recipe. You can also add in some fresh coriander too if you’d like!
Chilli: red chilli is perfect for this recipe. You can also use chili flakes if you like. Omit if you don’t like spice!
Oregano: I’ve used dried oregano, but feel free to use fresh if you’d like!
Peas: we’re using frozen peas for this recipe! Petits pois to be specific. If you don’t want to add peas but want a different vegetable, courgette (zucchini), spinach, or beans would be great.
Chicken stock: for extra flavour! You can also use veggie stock!
Cream: single or light cream is good. You can use heavy or double cream for extra flavour and thickness.
The full list of ingredients and quantities is at the bottom of this blog in the recipe card!
Step by step instructions with photos
Step 1: 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.
Step 2: Add the chopped chicken thigh into the pan and leave to fry for 5 minutes, stirring to sear each side of the chicken.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Step 6: Pour your melted butter over the filo dough and brush to evenly spread. Then place in the oven for 20 minutes until bubbling, crispy, and golden.
Step 7: Meanwhile, make your chimichurri 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 chicken pot pie with filo pastry dough is cooked to perfection, remove from the oven and top with your chimichurri sauce. Then serve up and enjoy!
What to do with leftovers
Storage: Leave the pie to cool, then place in airtight containers and into the fridge for up to three days.
Freezing: Leave to cool, then place in airtight containers. Make sure to label the containers with the date and contents. Place in the freezer for up to 3 months. Then leave to thaw/defrost overnight in the fridge before reheating.
Reheating: to reheat, place the container in the microwave (lid ajar) and heat until piping hot.
FAQs
For sure! I’d love adding some spinach, chopped courgette (zucchini), or chopped green beans!
For sure! Simply sub out the chicken for chunks of tofu or portobello mushroom. Then use vegetable stock instead of chicken stock.
Sadly not, but it’s easy to rectify! Just make sure to use gluten-free flour and a gluten-free filo pastry dough!
More recipes you might enjoy!
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Easy Chicken Pot Pie (Filo Pastry)
This is my Chicken Pot Pie (Filo Pastry) recipe, also nicknamed “Chimi-Chicken Pie”.
Ingredients
For the chimichurri topping
Instructions
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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.
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Add the chopped chicken thighs into the pan and leave to fry for 5 minutes, stirring to sear each side of the chicken.
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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.
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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.
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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 (see step by step photos further up this blog for reference).
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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.
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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.
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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
Storage: Leave the pie to cool, then place in airtight containers and into the fridge for up to three days.
Freezing: Leave to cool, then place in airtight containers. Make sure to label the containers with the date and contents. Place in the freezer for up to 3 months. Then leave to thaw/defrost overnight in the fridge before reheating.
Reheating: to reheat, place the container in the microwave (lid ajar) and heat until piping hot.
Nutrition
Calories: 751kcalCarbohydrates: 47gProtein: 31gFat: 49gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 189mgSodium: 460mgPotassium: 758mgFiber: 6gSugar: 9gVitamin A: 2785IUVitamin C: 71mgCalcium: 138mgIron: 5mg
