Go Back
+ servings
Print Recipe
0 from 0 votes

Phyllo Pot Pie with Creamy Chicken, Caramelized Onions and Swiss Chard

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 5 -6
Author: Emily Clifton, Nerds with Knives


  • 2 pounds 900g boneless, skinless chicken thighs (or breasts), cut into 1 1/2-inch chunks
  • Kosher salt and freshly ground black pepper to taste
  • 6 tablespoons 85g unsalted butter, divided
  • 2 pounds 900g Spanish onions (3 medium-large), thinly sliced pole to pole
  • 5 medium cloves garlic minced
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 large bunch Swiss chard about 8 oz / 225g tough stems removed, washed and coarsely chopped
  • 1/4 cup 60ml white wine or dry vermouth
  • 3 tablespoons 25g all-purpose flour
  • 1/2 cup 120ml homemade chicken stock or low-sodium broth, plus more as needed
  • 3/4 cup 175ml whole milk or half-and-half
  • 4 scallions white and light green parts only, chopped
  • 5 ounces 140g fresh goat cheese, crumbled
  • 12 9 x 14 inch sheets frozen phyllo pastry, thawed (about 6 ounces / 170g)


  • Preheat oven to 425°F. Dry chicken well and season generously with salt and pepper. Heat a 5-quart braiser or other large, heavy, oven-proof skillet over medium heat. Melt 1 tablespoon butter in the pan and add chicken in a single layer. Cook, turning once, until the edges are lightly browned, about 4 minutes. Chicken will not be fully cooked at this point. Remove from heat and set aside.
  • Melt 2 tablespoons butter in same skillet, add onions and season lightly with salt and pepper. Cook, covered, for 10 minutes, stirring occasionally, until onions soften. Then uncover and continue cooking, stirring often, until onions turn light golden brown, about 10 to 15 minutes longer. Add a splash of water every so often if bottom of pan gets too dark. Add garlic, thyme, wine, and chard. Cook until garlic is fragrant and chard is wilted, about 3 minutes. Sprinkle in flour and cook, stirring, for 1 minute longer, then stir in chicken stock and milk. Bring to a simmer and cook until mixture is thick enough to coat the back of a spoon. Turn off heat, taste it for seasoning and add salt and pepper, to taste. Return chicken to skillet, add scallions, and mix well. Dot top with crumbled goat cheese.
  • Melt the remaining 3 tablespoons butter in a small saucepan or the microwave. Place phyllo sheets on counter under a lightly damp kitchen towel. Lay one sheet of phyllo on work surface and brush with melted butter, then scrunch up the sheet and place it on top of the mixture in the skillet, the more folds the better. Repeat with remaining phyllo until the skillet is completely covered. Drizzle any remaining butter over the top of the dough. Using a sharp knife, poke several holes straight down through the dough.
  • Bake until phyllo is golden and crisp on top, about 20 to 25 minutes.
Tried this recipe?Mention @NerdsWithKnives or tag #nerdswithknives!