Greek Inspired Chicken Pot Pie with Flaky Phyllo or Puff Pastry

Steps

1. 1
   Preheat the oven to 400°F (200°C). Place chicken thighs on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast for 20–25 minutes until cooked through. Cool slightly, then shred or chop into bite-sized pieces.
2. 2
   Heat olive oil in a large pot and sauté the onion until soft and golden. Add the garlic and cook for a minute. Stir in the roasted red peppers, oregano, salt, pepper, and red pepper flakes. Cook for another 3–4 minutes, then add the chicken and toss to combine.
3. 3
   Make the creamy sauce: In a separate saucepan, whisk together the olive oil and flour over medium heat for 2 minutes. Gradually add the milk while whisking to prevent lumps. Cook until the mixture thickens enough to coat the back of a spoon. Season with salt, pepper, and nutmeg.
4. 4
   Remove from heat. In a small bowl, whisk the eggs, then slowly temper them by adding a ladleful of the hot sauce while whisking. Pour the egg mixture back into the sauce and whisk until smooth.
5. 5
   Pour the sauce over the chicken mixture and stir in the feta, parmesan, and gouda until evenly combined. Taste and adjust seasoning.
6. 6
   Transfer the filling to a deep 9x13-inch baking dish.
7. 7
   For puff pastry topping: Lay the puff pastry sheet over the filling and trim the edges to fit. Cut small slits on top to allow steam to escape. Brush with olive oil or beaten egg for a golden finish. For phyllo topping: Scrunch each phyllo sheet into loose ruffles and arrange them across the top. Brush each sheet generously with melted butter or olive oil.
8. 8
   Bake at 400°F (200°C) for 25–30 minutes, until the crust is golden and crisp and the filling is bubbling around the edges. Let rest 10–15 minutes before serving.