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

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

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.