I’ve taken to using filo dough for sheet pies in a Pyrex lately. I accidentally stumbled into creating a flavor profile like the filling for chicken pot pie by using mashed potatoes and Greek yogurt. I added peas and feta to round out the flavors.
6-8 filo sheets
6 chicken thighs, deboned, deskinned and cut into cubes
1/2 small onion, sliced
2 potatoes, sliced into quarters
1/2 small bag of frozen peas
1 Greek yogurt container (single-serve size)
1/3 block of feta
salt and pepper to taste
Glaze the bottom of a Pyrex with olive oil, and lay 3-4 sheets of filo down.
Boil the potatoes until cooked (about 20 min.). Drain and set aside.
As the potatoes are boiling, cook the chicken, onion and peas, seasoned with salt and pepper, in a large pan for 20-30 min.
About 5 min. before the chicken and potatoes are set to be cooked, preheat the oven to 425 deg F.
When the potatoes are ready, place them in the pan with the chicken mix and use a hand masher to smooth down the potatoes. Crumble in the feta, and stir the ingredients thoroughly.
Spread the filling on top of the bottom filo in the Pyrex, then top the pie with 3-4 filo sheets. Glaze the top of the pie with olive oil, and bake in the oven until the crust is golden brown.