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All of the comforting flavours of chicken pot pie but with the extra goodness of root vegetables—potato, carrot and parsnip—without the need to make pastry!

6 servings
Prep time:
20 minutes
Cook time:
40 minutes
Photo of Phyllo Chicken and Root Vegetable Pot Pie

Recipe by Milk Calendar 2015, Dairy Farmers of Canada

Dairy Farmers of Canada


  • 8-inch (2 L) Square dish
  • Cutting board
  • Knife
  • Large pot
  • Large bowl
  • Large skillet
  • Whisk


  • 3 cups (750 mL) sodium-reduced chicken broth
  • 1 potato, peeled and cut into bite-size chunks
  • 1 large carrot, cut into bite-size chunks
  • 1 large parsnip, peeled and cut into bite-size chunks
  • 1 cup (250 mL) bite-size chunks of butternut squash
  • 1 1/2 cups (375 mL) frozen peas
  • 2 cups (500 mL) bite-size pieces cooked chicken
  • 1/4 cup (60 mL) butter
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp (5 mL) dried thyme
  • 1/2 tsp (2 mL) each dry mustard, dried basil, salt and pepper
  • 1/4 cup (60 mL) all-purpose flour
  • 1 cup (250 mL) milk
  • Topping:
  • 4 sheets phyllo pastry
  • 1/4 cup (60 mL) butter, melted


  1. Preheat oven to 400°F (200°C). Butter an 8-inch (2 L) square dish. 
  2. In a large pot, bring broth to a boil. Add potato, carrot, parsnip and squash; simmer covered for about 10 min or until vegetables are tender. 
  3. Stir in peas. Cook covered for 2 minutes.
  4. Reserving broth, drain and transfer vegetables to a large bowl along with chicken. Check to make sure you have 2 cups (500 mL) of broth left; if not add a bit more broth or milk. 
  5. Melt butter in a large skillet set over medium heat. Add onion and garlic. Cook, stirring occasionally, for 3 minutes. 
  6. Stir in thyme, mustard, basil, salt and pepper. Sprinkle with flour; cook, whisking, for 1 minute. 
  7. Gradually whisk in milk and reserved broth. Bring to a boil and reduce heat. Whisk for 3 to 5 minutes or until smooth and thickened. 
  8. Pour sauce over vegetable mixture; stir until well coated. Transfer to prepared dish. 


  1. Place 1 sheet of phyllo on work surface; brush entire phyllo surface with butter (keep remaining phyllo covered with plastic wrap and a damp towel). 
  2. Lay second sheet on top of first; brush with butter. 
  3. Repeat with remaining 2 sheets of phyllo.
  4. Cut phyllo into 4 equal-sized rectangles. Crumple a rectangle slightly; place on 1/4 of filling, tucking edges on inside of dish. Repeat with remaining phyllo rectangles, on other 3 quarters, covering entire surface of filling. 
  5. Bake for 20 min or until filling is hot and bubbling and phyllo is golden. Let stand for 10 min before serving.

Cooking tip: If phyllo is torn, don’t worry, you’ll never know after the sheets are stacked and crumpled for the topping.

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