Chicken Pot Pie with Phyllo Crust

Chicken Pot Pie with Phyllo Crust

Chicken pot pie is made easy with this recipe that uses canned mushroom soup, frozen veggies, precooked chicken, and phyllo dough.

Preparation Time
20 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 25 mins
Calories
536 Calories

Recipe Instructions

Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Heat butter in a pan over medium heat. Cook onion until soft, about 5 minutes, and set aside.
Step 3
Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
Step 4
Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into a large bowl.
Step 5
Add onions, potatoes, chicken, mixed vegetables, cream of mushroom soup, and gravy to the bowl with the bacon and mix well.
Step 6
Line a 2-quart casserole dish with 1/2 the phyllo dough to make a bottom crust. Pour in turkey mixture. Cover with remaining phyllo dough to make a top crust.
Step 7
Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until golden brown, about 20 minutes more.
Chicken Pot Pie with Phyllo Crust

Ingredients

  • 2 tablespoons butter
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (16 ounce) package phyllo dough
  • 5 slices bacon
  • ½ (16 ounce) package frozen mixed vegetables
  • 3 red potatoes, cubed
  • 3 cups cubed cooked chicken
  • 1 (10.5 ounce) can turkey gravy
  • ¼ large red onion, chopped

Categories

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