Easy Chicken Pot Pie with Phyllo Dough Topping
Easy Chicken Pot Pie with Phyllo Dough Topping
Ingredients
For the Filling
- 1 can Campbell's Condensed Unsalted Cream of Mushroom Soup, 10 1/2 ounces
- 1 can Campbell's Condensed Unsalted Cream of Chicken Soup, 10 1/2 ounces
- 12 ounces mixed frozen vegetables, containing corn, carrots, green beans, and peas
- 1 chicken breast, raw, cut into small, bite-sized pieces
- 1 tablespoon Dan-O's Original Seasoning, or as needed
For the Crust
- 1 pre-made pie crust, for a 9-inch pie dish
- 12 sheets phyllo dough, thawed
- 4 tablespoons butter, melted
Instructions
- 1
Preheat your oven to 425°F. Have a 9-inch pie dish ready.
⏱️ 2 min•🌡️ 425
- 2
In a large mixing bowl, combine the can of cream of mushroom soup and the can of cream of chicken soup. Stir until well blended.
⏱️ 2 min
- 3
Add the entire bag of mixed frozen vegetables to the soup mixture. Stir to combine.
⏱️ 1 min
- 4
Add the cut raw chicken pieces to the soup and vegetable mixture.
⏱️ 1 min
- 5
Generously sprinkle Dan-O's Original Seasoning into the mixture and stir everything together until well combined.
⏱️ 2 min
- 6
Unroll the pre-made pie crust and carefully line your 9-inch pie dish with it, crimping the edges as desired.
⏱️ 3 min - 7
Pour the chicken and vegetable filling mixture evenly into the pie crust-lined dish.
⏱️ 1 min
- 8
Take individual sheets of phyllo dough, crumple them gently, and arrange them on top of the filling to create a crinkly, textured top layer. Ensure the entire surface is covered.
⏱️ 5 min
- 9
Brush the crumpled phyllo dough topping generously with the melted butter.
⏱️ 3 min
- 10
Bake the pot pie in the preheated oven for 25 minutes, or until the phyllo dough topping is golden brown and crispy, and the filling is bubbling hot.
⏱️ 25 min•🌡️ 425
- 11
Remove from oven and let stand for 5-10 minutes before serving to allow the filling to set.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Chicken Pot Pie with Phyllo Dough Topping
Ingredients
For the Filling
- 1 can Campbell's Condensed Unsalted Cream of Mushroom Soup, 10 1/2 ounces
- 1 can Campbell's Condensed Unsalted Cream of Chicken Soup, 10 1/2 ounces
- 12 ounces mixed frozen vegetables, containing corn, carrots, green beans, and peas
- 1 chicken breast, raw, cut into small, bite-sized pieces
- 1 tablespoon Dan-O's Original Seasoning, or as needed
For the Crust
- 1 pre-made pie crust, for a 9-inch pie dish
- 12 sheets phyllo dough, thawed
- 4 tablespoons butter, melted
Instructions
- 1
Preheat your oven to 425°F. Have a 9-inch pie dish ready.
⏱️ 2 min•🌡️ 425 - 2
In a large mixing bowl, combine the can of cream of mushroom soup and the can of cream of chicken soup. Stir until well blended.
⏱️ 2 min - 3
Add the entire bag of mixed frozen vegetables to the soup mixture. Stir to combine.
⏱️ 1 min - 4
Add the cut raw chicken pieces to the soup and vegetable mixture.
⏱️ 1 min - 5
Generously sprinkle Dan-O's Original Seasoning into the mixture and stir everything together until well combined.
⏱️ 2 min - 6
Unroll the pre-made pie crust and carefully line your 9-inch pie dish with it, crimping the edges as desired.
⏱️ 3 min - 7
Pour the chicken and vegetable filling mixture evenly into the pie crust-lined dish.
⏱️ 1 min - 8
Take individual sheets of phyllo dough, crumple them gently, and arrange them on top of the filling to create a crinkly, textured top layer. Ensure the entire surface is covered.
⏱️ 5 min - 9
Brush the crumpled phyllo dough topping generously with the melted butter.
⏱️ 3 min - 10
Bake the pot pie in the preheated oven for 25 minutes, or until the phyllo dough topping is golden brown and crispy, and the filling is bubbling hot.
⏱️ 25 min•🌡️ 425 - 11
Remove from oven and let stand for 5-10 minutes before serving to allow the filling to set.
⏱️ 5 min