Chicken pot pie is frequently regarded as the perfect autumn comfort food for a variety of compelling reasons. With the arrival of fall, cooler temperatures become the norm, prompting a desire for comforting, warm dishes. Chicken pot pie brings the warmth and comfort that people often yearn for during the autumn season.
Furthermore, fall is a season known for its abundance of seasonal harvest vegetables, including carrots, peas, potatoes, and butternut squash. These vegetables are frequently key components in chicken pot pie recipes, resulting in a dish that embraces and highlights the flavors of the season.
I would recommend this chicken pot pie recipe from Dan-o’s:
PREP TIMES:
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 4-5
Ingredients
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 bag frozen mixed vegetables
- 1 large chicken breast
- 2 tbsp Dan-O’s Original
- 1 frozen pie crust
- 1 16oz box of Phyllo Dough
- ¼ cup unsalted butter
Instructions
- Chop chicken breast into small bite size pieces
- To a stock pot mix together chicken, mixed vegetable, Dan-O’s, and both cans of soup over medium-high heat. Cook for a while until chicken is mostly cooked, and everything is nice and combined.
- In a round pie baking dish layer bottom with pie crust
- Pour in pie mixture
- Cover top with small, loosely balled up sheets of Phyllo dough (Around 15 -20 depending on dish size)
- Brush phyllo dough balls with melted butter
- Bake 425 F for 25 minutes
- Serve immediately and Enjoy!
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