Chicken Pot Pie

Featured in blog: We got PIE hopes!


  • 1 pack of filo dough
  • Cupcake tin (bigger cupcake is better)
  • 3 chicken thighs cut into small cubes
  • 3 red potatoes, fine cut skins kept on
  • ½ onion fine chopped
  • 1 carrot fine chopped
  • 2 cups water
  • 2 cups heavy cream
  • 1 tbsp Onion powder
  • 1 tbsp Garlic powder
  • Salt to taste
  • 1 tbsp Pepper
  • 1 tbsp Paprika


Add chicken, potatoes, onion, carrot, water and all spices cook until boiling, then reduce to low heat cover and simmer until potatoes and carrots are soft, about 20 minutes.  Add cream and let simmer for another 10 minutes. At this point, taste the mix.  If you want add more spices or salt.  When done, remove from heat.  Next, using cooking spray or oil, line a thin amount of oil in the cupcake tins, so they come out easy when cooked.  Taking 4 filo dough sheets place them in a cupcake hole and gently push down to create a pocket to put in the mix.  Spoon in about 3-4 large scoops of mixture.  Fold over one edge of the dough, brush on a bit of olive oil, and fold another edge, brush with olive oil, repeat until all edges are sealed.  Preheat oven to 400 and cook until filo dough is golden brown.

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