Crunchy Chicken Pot Pie

 

This recipe was one that my husband sent me from TikTok. It looked good so I decided to give it a try and boy were we not disappointed. It is now a family favorite and will go in our rotation of meals. I did tweak it a little based on our likes. 

2 cans cream of chicken (original recipe used cream of mushroom)

1 bag frozen veggies

2 chicken breast (original recipe used 1 breast only)

seasoning of your choice

1 pie crust

Phyllo dough

Stick of butter

The original recipe didn't bake the crust first, but I always bake mine first. I think it's never done enough if you don't. I baked the crust with the directions on the box. 

While the crust is baking, combine cream of chicken, frozen veggies and cut up chicken in a pan. Continue to stir until chicken is cooked. Once that is done and the crust is done, put mixture into crust. 

Take the phyllo dough and crumble like a piece of paper into balls. I cut the dough in half sheets and then did the crumbling. You layer on top of the mixture until all mixture is covered. 

Heat a stick of butter up until it is melted and brush generously on top. Put in the oven until the top is browned. I think I left it in for over 12 minutes. So delicious and definitely crunch!