I was in the mood for some comfort food, so I got the phyllo dough out, along with some chicken, cream of chicken soup, and a bag of mixed veggies! I had a long day, and knew I wanted to make something quick and easy to prepare…and of course something warm and filling~ perfect for a chilly fall day! The filling of this pot pie turned out creamy and flavorful, and the crust was unbelievably flakey! I subbed cream of chicken soup and sour cream for the traditional ‘milk, flour and butter’ to make the filling just as creamy- with out all of the simple carbs and fat…And of course I used phyllo dough as the crust, which is a wonderfully light and flakey variation to the ‘traditional pie crust’, which is often heavy and full of unwanted calories!
*Note: This pot-pie recipe can be made into individual pies, or more ‘traditionally’ in a medium sized baking dish.