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Preheat your oven to 425°F. Have a 9-inch pie dish ready.

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.

Add the entire bag of mixed frozen vegetables to the soup mixture. Stir to combine.

Add the cut raw chicken pieces to the soup and vegetable mixture.

Generously sprinkle Dan-O's Original Seasoning into the mixture and stir everything together until well combined.

Unroll the pre-made pie crust and carefully line your 9-inch pie dish with it, crimping the edges as desired.
Pour the chicken and vegetable filling mixture evenly into the pie crust-lined dish.

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.

Brush the crumpled phyllo dough topping generously with the melted butter.

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.

Remove from oven and let stand for 5-10 minutes before serving to allow the filling to set.

Preheat your oven to 425°F. Have a 9-inch pie dish ready.

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.

Add the entire bag of mixed frozen vegetables to the soup mixture. Stir to combine.

Add the cut raw chicken pieces to the soup and vegetable mixture.

Generously sprinkle Dan-O's Original Seasoning into the mixture and stir everything together until well combined.

Unroll the pre-made pie crust and carefully line your 9-inch pie dish with it, crimping the edges as desired.
Pour the chicken and vegetable filling mixture evenly into the pie crust-lined dish.

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.

Brush the crumpled phyllo dough topping generously with the melted butter.

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.

Remove from oven and let stand for 5-10 minutes before serving to allow the filling to set.