Tuscan Chicken Pie

Captivating Introduction

Imagine pulling a golden, crinkled top from a skillet and being greeted by the warm scent of garlic, sun‑dried tomatoes and thyme mingling with braised spinach and creamy Parmesan — that’s the first moment Tuscan Chicken Pie invites you in. Each forkful melds tender, savory chicken with a lusciously rich cream sauce, bright tomato notes and a flaky phyllo crust that snaps and melts in the mouth. The contrast of crunchy phyllo and pillowy, saucy filling keeps every bite interesting.

This recipe feels like a family hug on a plate: perfect for a cozy weeknight, a relaxed weekend brunch, or a crowd‑pleasing dish when friends come over. It’s elegant enough for holiday gatherings yet approachable for a simple dinner. If you love comforting pot pies with an Italian twist, you might also enjoy this one‑pot gnocchi chicken pot pie, which shares the same cozy, creamy spirit.

Dish Snapshot

• Prep Time: 15 minutes
• Cook Time: 25–30 minutes (baking); active stovetop time 8–10 minutes
• Total Time: ~45 minutes
• Servings: 6
• Difficulty Level: Easy–Intermediate

Nutrition Highlights

Estimated nutrition per serving (recipe yields ~6 servings):

• Calories: ~436 kcal
• Protein: ~22.5 g
• Carbohydrates: ~26 g
• Fat: ~28.3 g
• Fiber: ~2–3 g
• Sodium: variable (depends on salted ingredients; est. 400–600 mg)

Nutrition note: These values are approximate, calculated from standard ingredient databases (USDA FoodData Central) and rounded for clarity. For individualized dietary guidance, consult reputable sources such as USDA FoodData Central or the Mayo Clinic.

Why You’ll Love It

• Flavor & Aroma: The combination of garlic, sun‑dried tomatoes and Parmesan creates a layered, savory profile — rich and comforting with bright bursts from the tomatoes.
• Texture Play: Flaky, golden phyllo over a creamy, tender chicken filling makes for a restaurant‑worthy contrast that’s simple to achieve at home.
• Social & Seasonal: This dish is comforting in colder months but carries Mediterranean brightness that keeps it suitable year‑round. It’s ideal for potlucks or family dinners because it travels and feeds a crowd.
• Ease: Using pre‑cooked chicken and phyllo keeps hands‑on time short while producing an impressive result.

Preparation Guide

Ingredients

• 2 cups cooked chicken, shredded or diced (about 280 g)
• 8–10 sheets phyllo dough, thawed (use 8 if you want less pastry)
• 3 tablespoons olive oil
• 1 cup heavy cream (240 ml)
• 3 cloves garlic, minced
• 1/2 cup sun‑dried tomatoes, chopped (approximately 70 g)
• 2 cups fresh spinach (about 60 g)
• 1 small onion, finely diced (about 70 g)
• 1/2 cup grated Parmesan cheese (approximately 50 g)
• 1 teaspoon fresh thyme, chopped
• Salt and freshly ground black pepper, to taste

Optional ingredients and substitutions:

• Swap heavy cream for half-and-half + 2 tablespoons flour for a lighter, slightly thickened filling.
• Use cooked rotisserie chicken or leftover roasted chicken to save time.
• Replace Parmesan with Pecorino Romano for a sharper flavor.
• For a gluten‑free version, swap phyllo for a gluten‑free pastry sheet or top with a mashed potato crust.

Method — step‑by‑step

1. Preheat oven to 375°F (190°C).
2. Heat a cast‑iron skillet (or ovenproof skillet) over medium heat and add 1 tablespoon olive oil.
3. Sauté the diced onion until translucent, about 4 minutes. Add the garlic and cook 30–45 seconds until fragrant.
4. Add the spinach and cook until just wilted, 1–2 minutes. If excess liquid forms, drain briefly or cook until it evaporates.
5. Stir in the cooked chicken, heavy cream, chopped sun‑dried tomatoes, grated Parmesan, thyme, salt and pepper. Mix until combined and the sauce is creamy; simmer 1–2 minutes to thicken slightly. Remove from heat.
6. Spoon the filling evenly in the skillet, smoothing the top.
7. Layer phyllo sheets on top of the filling, crinkling them slightly for texture. Brush each sheet lightly with olive oil (about 1–2 teaspoons per sheet). Use 8 sheets for a thinner crust or up to 10 for more pastry.
8. Bake for 25–30 minutes, until phyllo is golden and crispy and the filling bubbles at the edges.
9. Let rest for 10 minutes before serving. Garnish with chopped fresh parsley if desired.

Practical tips:

• Keep phyllo covered with a damp towel while working to prevent it from drying and cracking.
• Avoid overmixing the filling once the cream is added; gentle folding preserves texture.
• Check doneness by ensuring the phyllo reaches a deep golden color and the center is hot and bubbly.
• If your skillet isn’t ovenproof, transfer the filling to a baking dish before topping with phyllo.

Best Pairings

• Light green salad with lemon vinaigrette to cut richness
• Roasted root vegetables (carrots, parsnips) for a hearty plate
• Crusty bread or garlic bread for dipping
• For a casual brunch, serve with strong coffee or an herbal tea
• Use leftovers as a warm filling for sandwiches or alongside a bright creamy avocado chicken salad on the side for contrast

Shelf Life & Storage

• Room temperature: Do not leave out more than 2 hours (standard food‑safety guidance).
• Refrigeration: Store covered in an airtight container for up to 3–4 days. Reheat in a 350°F (175°C) oven until warmed through to preserve crust crispness.
• Freezer: You can freeze the filling (without phyllo) for up to 2 months in a freezer‑safe container. To prepare ahead, assemble the pie without brushing phyllo, freeze uncovered until firm, then wrap tightly and store up to 1 month—bake from frozen adding a few extra minutes.

Chef’s Advice

• Best phyllo handling: work quickly and keep sheets covered with a slightly damp towel. If a sheet tears, overlap pieces rather than discarding.
• Flavor layering: lightly toast sun‑dried tomatoes in a skillet before adding for intensified sweetness and depth.
• Texture control: if your filling seems thin, remove from heat and stir in 1 teaspoon cornstarch dissolved in 1 tablespoon cold water; heat briefly to thicken.
• Doneness cues: golden, deeply browned phyllo and bubbling edges are the most reliable signs it’s ready.

Creative Twists

1. Mediterranean Veggie: Replace chicken with a mix of roasted eggplant and zucchini; fold in crumbled feta instead of Parmesan.
2. Lighter Version: Substitute half the heavy cream with low‑sodium chicken broth and add 1 tablespoon flour to thicken; reduce olive oil to 2 tablespoons.
3. Sun‑Dried Tomato Pesto: Stir 2 tablespoons sun‑dried tomato pesto into the filling for an extra umami punch and swirl a little pesto on top before serving.
4. Gluten‑Free: Use a store‑bought gluten‑free pastry or make a mashed‑cauliflower top. Note: texture will shift away from crisp phyllo.

Recipe Q&A

Q: Can I use frozen spinach?
A: Yes — thaw and squeeze out excess water thoroughly before adding to avoid thinning the sauce.

Q: How can I make this lower in calories?
A: Use half‑and‑half instead of heavy cream, reduce olive oil, and use fewer phyllo sheets or opt for a lighter crust substitute.

Q: My phyllo got soggy — what went wrong?
A: Either the filling was too wet (drain/wilt spinach thoroughly) or phyllo wasn’t crisped enough in the oven; bake until deeply golden and rest before slicing.

Q: Can this be made ahead?
A: Yes — prepare the filling and refrigerate up to 24 hours. Assemble and bake when ready to serve for best texture.

Q: Any tips for reheating so the crust stays crisp?
A: Reheat in a preheated 350°F (175°C) oven until heated through, about 10–15 minutes. Avoid microwaving, which softens the crust.

Conclusion

This Tuscan Chicken Pie is a comforting, elegant crowd‑pleaser: creamy, herbaceous, and wrapped in a satisfyingly flaky phyllo crust. It’s adaptable for weeknights, special meals, and make‑ahead hosting. I hope you give it a try, share your photos and tweaks, and make it part of your regular rotation.

For inspiration on similar comforting skillet pot pies, check out this classic Tuscan Chicken Pot Pie. If you’re curious about another simple Tuscan chicken approach, this Tuscan Chicken Recipe (Just 8 Ingredients) | The Kitchn offers a streamlined take.

Tuscan Chicken Pie

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• Author: ollierecipegmail-com
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Gluten-Free, Dairy

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Description

A comforting Tuscan Chicken Pie with a flaky phyllo crust, tender chicken, and a rich cream sauce, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, shredded or diced (about 280 g)
• 8–10 sheets phyllo dough, thawed
• 3 tablespoons olive oil
• 1 cup heavy cream (240 ml)
• 3 cloves garlic, minced
• 1/2 cup sun‑dried tomatoes, chopped (approximately 70 g)
• 2 cups fresh spinach (about 60 g)
• 1 small onion, finely diced (about 70 g)
• 1/2 cup grated Parmesan cheese (approximately 50 g)
• 1 teaspoon fresh thyme, chopped
• Salt and freshly ground black pepper, to taste

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Instructions

1. Preheat oven to 375°F (190°C).
2. Heat a cast-iron skillet over medium heat and add 1 tablespoon olive oil.
3. Sauté the diced onion until translucent, about 4 minutes. Add garlic and cook 30–45 seconds until fragrant.
4. Add spinach and cook until just wilted, 1–2 minutes. Drain briefly if excess liquid forms.
5. Stir in cooked chicken, heavy cream, sun-dried tomatoes, Parmesan, thyme, salt, and pepper. Mix until creamy; simmer 1–2 minutes to thicken slightly. Remove from heat.
6. Spoon the filling evenly in the skillet, smoothing the top.
7. Layer phyllo sheets on top, crinkling them slightly for texture. Brush each sheet lightly with olive oil.
8. Bake for 25–30 minutes, until phyllo is golden and crispy, and the filling bubbles at the edges.
9. Let rest for 10 minutes before serving. Garnish with chopped fresh parsley, if desired.

Notes

For a gluten-free version, substitute phyllo with gluten-free pastry or use a mashed potato topping.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 436
• Sugar: 4g
• Sodium: 500mg
• Fat: 28g
• Saturated Fat: 12g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 3g
• Protein: 22.5g
• Cholesterol: 60mg