Chicken Pot Pie with Phyllo Crust recipe

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Ingredients

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

Nutrition Info

536 calories
carbohydrate: 54 g
cholesterol: 72.1 mg
fat: 21 g
fiber: 3.6 g
protein: 31.2 g
saturatedFat: 7.1 g
servingSize: -
sodium: 1242 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. Heat butter in a pan over medium heat. Cook onion until soft, about 5 minutes, and set aside.

  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.

  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.

  5. Add onions, potatoes, chicken, mixed vegetables, cream of mushroom soup, and gravy to the bowl with the bacon and mix well.

  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.

  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.

Recipe Yield

1 2-quart casserole

Recipe Note

This easy pot pie that you can add or subtract to contains chicken, potatoes, and bacon.

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