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

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Recipe Summary

prep:
20 mins
cook:
1 hr 5 mins
total:
1 hr 25 mins
Servings:
6
Yield:
1 2-quart casserole
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

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

  • 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.

  • 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.

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

  • 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.

  • 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.

Cook's Note:

You can use fresh or canned veggies in place of frozen. You can use turkey in place of chicken.

Nutrition Facts

536 calories; protein 31.2g; carbohydrates 54g; fat 21g; cholesterol 72.1mg; sodium 1242mg. Full Nutrition
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