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Chicken Pot Pie with Phyllo Crust

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"This easy pot pie that you can add or subtract to contains chicken, potatoes, and bacon."
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1 h 25 m servings 536
Original recipe yields 6 servings (1 2-quart casserole)


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  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.


  • Cook's Note:
  • You can use fresh or canned veggies in place of frozen. You can use turkey in place of chicken.

Nutrition Facts

Per Serving: 536 calories; 21 54 31.2 72 1242 Full nutrition

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