Quick Chicken Pot Pie with Phyllo Dough

Contributed by Lisa M. (Grand Rapids, MI)


  • Makes 1, 9×9 baking dish
  • 1/2 cup baby carrots chopped roughly
  • 1 1/2 lb boneless, skinless chicken – cubed
  • 1 can Cream of Mushroom Soup
  • 2 T Oil
  • 2 Medium Red Potatoes, peeled and chopped
  • 1 C Fresh Sliced Mushrooms
  • 1/2 Lb. fresh asparagus
  • 1/2 tsp fresh thyme (or 3/4 tsp dried)
  • 1/2 tsp salt
  • 1/4 tsp. pepper
  • 6 sheets phyllo dough
  • 1 tsp. garlic salt
  • 1/2 tap. garlic powder
  • Olive oil spray


  1. In large skillet, cook chicken in 1 Tbs. oil over medium heat until juices run clear. Remove and keep warm.
  2. In a large microwave safe bowl combine chopped potatoes & carrots and cover with water. Cook for about 3 minutes. Then add asparagus and mushrooms and cook another 2 minutes or until vegetables are tender.
  3. Drain veggies and add cream of mushroom soup, along with chicken and all other spices.
  4. Spray dish with olive oil and layer 3 phyllo sheets on the bottom, spraying oil between each sheet. Place chicken & vegetable filling in dish and cover with 3 phyllo sheets oiling between each. If excess dough hangs over, tuck into dish or roll over to create and edge.
  5. Bake, covered at 425 for 15 minutes then uncovered another 15 until golden brown.

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