I started off making a traditional chicken pot pie for our get together with friends but then decided Phyllo Pastry would be tastier than the usual pastry. Next, I discovered I was missing an ingredient–or two. However, the substitution of tomatoes and cannellini beans seemed doable–if quite different–and so this dish was the result. Gone to the last spoonful, so…well received, I’d say 🙂

Chicken Pan Pie with Criss-Cross Phyllo Pastry

2 tbsp olive oil

1 red onion, diced

1 cup matchstick carrots

2 celery stalks, diced

4 cups deli-roasted chicken, diced

1-14 oz can cannellini beans, drained and rinsed

1-15 oz can petite diced tomatoes in their juices

1/2 tsp dried thyme

1-1/2 cups red cooking wine

1/2 tsp ground black pepper

8 oz frozen Phyllo Pastry sheets (1 set of a two-pack), thawed

olive oil spray

1) Preheat oven to 375 degrees

2) To large, oven-safe skillet (I used cast iron) add olive oil; heat over medium-high and add onion, carrots, and celery; stirring often, cook 7-8 minutes until onions soften; lower heat to medium and stir in chicken, cannellini beans, tomatoes, thyme, cooking wine, and black pepper; cook, stirring occasionally, 15 minutes

3) Meanwhile, generously spray olive oil over each phyllo pastry sheet and layer one atop the other; cut into 3/4″ strips

4) Remove skillet from stove top and lay half the strips vertically across chicken mixture, leaving 3/4″ gaps; lay remaining strips horizontally, leaving gaps, to form lattice pattern (Note: you probably won’t use all the strips)

5) Place skillet in oven and bake 30-40 minutes until phyllo pastry is golden brown; serve it up!

Serves: 6



  1. This sound s really delicious and I adore phyllo!

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