At a Glance
There’s something instantly irresistible about a pie whose first whisper is the nutty, golden scent of crisp phyllo giving way to a creamy, aromatic filling. This Tuscan Chicken Pie blends velvety heavy cream, tangy sun-dried tomatoes, bright spinach and fragrant thyme with tender cooked chicken — a combination that offers creamy, savory comfort with a Mediterranean lift. The phyllo layers crackle and flake; the interior is silky with pockets of tomato sweetness and subtle garlic warmth. It’s the kind of dish that brings people together: perfect for slowing down over a long weekend brunch, warming a chilly weeknight dinner, or showing up to a potluck with something a little elevated yet familiar.
If you love pot pie at its coziest, try this alongside a cheery pasta or a biscuit-style chicken pie for variation — see a classic riff on pot pie pasta for inspiration in the recipe community here: classic chicken pot pie pasta.
At a Glance
- Prep Time: 20 minutes (plus thawing phyllo if frozen)
- Cook Time: 25–30 minutes
- Total Time: ~55 minutes (including resting)
- Servings: 6
- Difficulty Level: Easy–Intermediate (basic sautéing and layering phyllo)
Dietary Insights
Estimated nutrition per serving (recipe yields 6 servings). These values are calculated using nutrient profiles from USDA FoodData Central and are rounded for clarity. Individual results will vary with exact brands and portion sizes.
- Calories: ~430 kcal
- Protein: ~23 g
- Total Carbohydrates: ~23 g
- Dietary Fiber: ~2 g
- Sugars: ~4–6 g
- Total Fat: ~28 g
- Saturated Fat: ~13 g
- Sodium: ~600–800 mg (depends on added salt and salted cheeses)
- Cholesterol: ~120 mg
Notes on the nutrition data:
- Values are estimates based on typical ingredient profiles (cooked chicken breast, heavy cream, phyllo dough, Parmesan, olive oil, sun-dried tomatoes, spinach, etc.). Calculations reference USDA FoodData Central; for guidance on saturated fat and cholesterol intake, consult resources such as the American Heart Association or Mayo Clinic. If you need a detailed breakdown for special dietary needs, consider using a nutrition calculator with your exact brands and quantities.
Perfect For…
This Tuscan Chicken Pie shines when you want a dish that’s both comforting and a little bit special:
- Cozy dinners: It’s warming and filling — ideal for autumn and winter evenings.
- Entertaining without fuss: Make the filling ahead and finish in the oven when guests arrive.
- Family meals: Familiar flavors kids and adults enjoy, with elegant presentation thanks to crisp phyllo.
- Celebrations or brunch: Pair with a green salad and sparkling wine for a midday gathering.
- Leftover-friendly: Transform slices into lunch with a side salad or reheat for a quick next-day meal.
Preparation Guide
Ingredients
- 2 cups cooked chicken, shredded or diced (about 300 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 (packed in oil or dry — see substitutions)
- 2 cups fresh spinach (about 60 g), roughly chopped
- 1 small onion, finely diced (about 70 g)
- 1/2 cup grated Parmesan cheese (about 50 g)
- 1 teaspoon fresh thyme, chopped (or 1/2 tsp dried thyme)
- Salt and freshly ground black pepper, to taste
- Optional: fresh parsley or basil for garnish
Optional ingredients and substitutions
- Make it lighter: swap half-and-half for heavy cream (will be less rich) or use Greek yogurt stirred in off-heat for tang and protein (avoid boiling yogurt to prevent curdling).
- Vegetarian: substitute cooked chickpeas or diced roasted cauliflower for chicken.
- Dairy-free/vegan: use a thick plant-based cream (cashew cream) and vegan Parmesan; use vegan butter or olive oil for brushing phyllo.
- Gluten-free: substitute with store-bought gluten-free phyllo-style sheets if available, or use a gluten-free puff pastry alternative (adjust baking time).
Step-by-step Instructions
- Preheat oven to 375°F (190°C). Heat a cast iron skillet or ovenproof skillet over medium heat.
- Add olive oil to the skillet, then sauté the diced onion until translucent, about 4–5 minutes. Add minced garlic and cook 30–60 seconds until fragrant.
- Add spinach and cook, stirring, until wilted (1–2 minutes).
- Stir in cooked chicken, heavy cream, chopped sun-dried tomatoes, grated Parmesan, and thyme. Season with salt and pepper. Mix until creamy and heated through — do not boil aggressively; reduce heat as needed.
- Remove skillet from heat and spoon filling so it sits evenly in the pan.
- Layer phyllo sheets over the filling, crinkling them slightly for texture. Lightly brush each sheet with olive oil (or melted butter) as you layer to ensure a golden, crisp top. Use 8–10 sheets depending on desired thickness.
- Bake in the preheated oven for 25–30 minutes, until the phyllo is golden and crispy.
- Let rest for 10 minutes before slicing to allow the filling to settle. Garnish with chopped parsley or basil if desired.
Practical tips
- Thaw phyllo in the refrigerator overnight and keep it covered with a slightly damp towel while working — it dries out quickly.
- Avoid over-stirring delicate phyllo layers after they’re placed; handle gently to preserve crispness.
- If the top browns too quickly, tent lightly with foil for the remaining bake time.
- Check doneness: phyllo should be uniformly golden and the filling should bubble gently at the edges.
Best Pairings
- Salads: A peppery arugula salad with lemon vinaigrette or a simple mixed greens salad with balsamic balances the rich filling.
- Vegetables: Roasted asparagus, sautéed green beans, or garlic-roasted Brussels sprouts.
- Bread & spreads: Serve with warm, herb buttered bread or a light focaccia for extra comfort.
- Drinks: A crisp white wine (Pinot Grigio, Vermentino), a light red (Chianti), or sparkling water with lemon.
- For brunch: Pair a slice with a cup of coffee or an herbal tea and a citrusy fruit salad.
Keeping it Fresh
Room temperature
- Not recommended for more than 2 hours. Because this dish contains cooked chicken and cream, do not leave at room temperature longer than USDA-recommended food safety limits (about 2 hours).
Refrigeration
- Store cooled leftovers in an airtight container for 3–4 days. Reheat in a 350°F (175°C) oven until warmed through to restore phyllo crispness (about 10–15 minutes); microwave will warm but soften phyllo.
Freezer
- Freeze individual slices wrapped tightly in plastic wrap and foil, or store the filling separately in a freezer-safe container. Frozen for up to 2–3 months. Thaw overnight in the refrigerator before reheating in the oven for best texture.
Pro Tips & Tricks
- Best chicken: Use rotisserie or leftover roasted chicken for flavor and convenience; for extra moisture, shred dark meat or mix white and dark.
- Phyllo handling: Keep phyllo covered with a damp towel while working to prevent it drying and cracking.
- Texture balance: If the filling seems too thin, stir in a tablespoon of flour or cornstarch mixed with a little cold water off the heat and warm gently to thicken; if too thick, thin with a splash of chicken broth.
- Flavor boost: A splash (1–2 teaspoons) of lemon juice or a pinch of red pepper flakes brightens the richness.
- Even baking: Use an ovenproof skillet to go from stovetop to oven for fewer dishes and even heat distribution.
Creative Twists
- Mediterranean Spin: Add a handful of chopped artichoke hearts, kalamata olives, and a sprinkle of crumbled feta in place of some Parmesan for briny depth.
- Vegan Version: Use shredded king oyster mushrooms or chickpeas, swap heavy cream for cashew cream, and use vegan Parmesan; brush phyllo with olive oil.
- Cheesy Herb: Mix grated Gruyère or fontina into the filling and top with an extra sprinkle before baking for an oozy, deeply savory version.
- Gluten-free: Use a pre-made gluten-free pastry shell or phyllo alternative and increase oven time slightly to ensure crispness.
- Spicy Kick: Stir in 1 finely diced roasted jalapeño or 1/2 teaspoon crushed red pepper for a subtly spicy profile.
All Your Questions Answered
Q: Can I make this ahead?
A: Yes. Prepare the filling up to one day in advance, refrigerate, then build and bake just before serving to keep phyllo crisp.
Q: What if my filling is watery?
A: Simmer gently to reduce excess liquid or stir in a slurry of 1 tsp cornstarch + 1 tbsp cold water and warm until thickened.
Q: Can I use puff pastry instead of phyllo?
A: Yes — puff pastry yields a richer, flakier top. Thaw according to package directions and adjust baking time until pastry is golden.
Q: How do I keep phyllo from burning?
A: If the top browns too quickly, tent loosely with foil mid-bake and continue until done.
Q: Is there a lower-fat option?
A: Use half-and-half or whole milk thickened with a small amount of flour/cornstarch, and reduce olive oil; note texture will be less rich.
Conclusion
Give this Tuscan Chicken Pie a try when you want something both homey and a touch sophisticated — it’s an excellent weeknight winner and a show-stopper for guests. If you’d like a pot-pie style with similar Tuscan flavors in a slightly different form, check out this detailed Tuscan Chicken Pot Pie adaptation for inspiration: Tuscan Chicken Pot Pie. For a simple Tuscan chicken approach that emphasizes a short ingredient list and bright flavors, this Kitchn recipe is a helpful reference: Tuscan Chicken Recipe (Just 8 Ingredients) | The Kitchn.
If you try the recipe, please share a photo or your twist in the comments — and if you loved the pot-pie vibe, you might enjoy another comforting twist found here: a biscuit-style chicken pot pie riff.
Print
Tuscan Chicken Pie
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting Tuscan Chicken Pie featuring a crispy phyllo crust and a creamy filling of chicken, sun-dried tomatoes, and spinach.
Ingredients
- 2 cups cooked chicken, shredded or diced (about 300 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
- 2 cups fresh spinach (about 60 g), roughly chopped
- 1 small onion, finely diced (about 70 g)
- 1/2 cup grated Parmesan cheese (about 50 g)
- 1 teaspoon fresh thyme, chopped (or 1/2 tsp dried thyme)
- Salt and freshly ground black pepper, to taste
- Optional: fresh parsley or basil for garnish
Instructions
- Preheat oven to 375°F (190°C). Heat a cast iron skillet or ovenproof skillet over medium heat.
- Add olive oil to the skillet, then sauté the diced onion until translucent, about 4–5 minutes.
- Add minced garlic and cook for 30–60 seconds until fragrant.
- Add spinach and cook, stirring, until wilted (1–2 minutes).
- Stir in cooked chicken, heavy cream, chopped sun-dried tomatoes, grated Parmesan, and thyme. Season with salt and pepper. Mix until creamy and heated through — do not boil.
- Remove skillet from heat and spoon filling so it sits evenly in the pan.
- Layer phyllo sheets over the filling, crinkling them slightly for texture. Lightly brush each sheet with olive oil as you layer.
- Bake in the preheated oven for 25–30 minutes, until the phyllo is golden and crispy.
- Let rest for 10 minutes before slicing. Garnish with chopped parsley or basil if desired.
Notes
Make ahead: Prepare the filling up to one day in advance. This dish shines when paired with a salad and a glass of sparkling wine.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 5g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 120mg
