Gram's Chicken Pot Pie Updated Recipe - Allrecipes.com
Gram's Chicken Pot Pie Updated Recipe
  • READY IN 40 mins

Gram's Chicken Pot Pie Updated

Recipe by  

"Comfort food at its finest--this chicken pot pie with a puff pastry crust is full of vegetables, chunks of chicken and shredded Cheddar cheese; and it's on the table in no time."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • READY IN

    40 mins

Directions

  1. Heat oven to 400 degrees F.
  2. Cook and stir chicken in hot dressing in large skillet on medium heat 5 min. or until done. Stir in vegetables and soup. Spoon into 9-inch square baking dish sprayed with cooking spray; top with cheese.
  3. Roll pastry on lightly floured surface to 10-inch square; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush pastry with egg. Cut several slits in pastry to permit steam to escape. Place dish on baking sheet.
  4. Bake 30 min. or until crust is deep golden brown. Let stand 5 min. before serving.
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Footnotes

  • Make Ahead:
  • Prepare as directed. Freeze up to 2 months. When read to serve, thaw frozen pot pie overnight in refrigerator. Bake in 400 degrees F oven 30 min. or until crust is deep golden brown.
  • How to Thaw Pastry Sheets:
  • Remove pastry sheet from freezer; cover with plastic wrap. Thaw at room temperature 30 min. or in refrigerator 4 hours. Thawed wrapped pastry sheets can be stored in refrigerator up to 2 days.
  • Healthy Living:
  • Good news! You'll save 50 calories and 5 g total fat, including 2.5 grams of saturated fat, per serving by preparing this tasty recipe with KRAFT Calorie-Wise Zesty Italian Dressing, 25%-less-sodium condensed cream of chicken soup, shredded Cracker Barrel Cheddar Cheese Light and 1 egg white.
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Reviews More Reviews

Jan 31, 2011

I make this dish whenever I have leftover chicken. I just throw the chicken in a bowl with mixed veggies and cream of 'whatever I have on hand'. I thin out the soup just a bit as it does thicken up while baking. I also put a puff pastry in the bottom of the pan as well, my family LOVES the crust!!

 
Feb 22, 2011

Gram's Chicken Pot Pie Haiku: "Creamy comfort food. It's from 'Kraft', so I changed it. Still, a good pot pie." If this was a cook's personal recipe, and not branded, I may have followed it more closely, but the ingredients' list just seemed like it needed ... something else. So, I sauteed onion, garlic, celery, carrots and bell peppers in a little butter, mixed that into the bite-size chicken (which I marinated overnight in the Italian salad dressing), and used a couple cups' worth of random frozen veggies. As another reviewer said, this recipe is very forgiving for customization due to what you have on hand - cream of "xyz" soup, frozen veggie medley "123" - but it still needed some additional seasoning. (Maybe parsley, paprika, red pepper?) Also 30 min. was definitely not long enough for mine to be both warm in the center, as well as golden crusty on the puff pastry, but after all was said and done, it satisfied the random pot-pie craving that's been on my mind grapes.

 

7 Ratings

Feb 02, 2011

i didnt have a puff pasry so i used cresant s i liked it but my husband didnt he said the veggies were hard but i cooked then till the crust was brown i guess i wont be making this again but i liked it

 
Jan 12, 2014

I've made this recipe a bunch of times, and have used many variations based on what I have on hand at the time. This can be made with any type of poultry, ham or even smoked sausage. I make a double-recipe and usually use two different kinds of soup and leave out the salad dressing. The biggest hit yet was just last night when I used one can of Cheddar Cheese soup with one can Cream of Celery . Soooo cheesy and good. Oh, and I add milk a little at a time till the thickness is just right for my tastes. Try brushing a little melted butter on top of the puff pastry crust (in place of the egg), then sprinkle some herbs or Italian seasoning on top for a little extra pizzazz!

 
Nov 06, 2014

Great starter recipe. I changed it. Added can of cream of mushroom soup, bag of mixed veggies frozen, about a cup of frozen spinach, small bag of carrots/broccoli/cauliflower, small can of mushrooms, sour cream and plain greek yogurt, sliced red/green/yellow peppers, onions. This was a hit with my family.

 
Mar 15, 2014

Made this tonight and really liked it. Its simple enough that you can add tweaks here and there to really add some zing. I didn't have puff pastry on hand so I used two tubes of croissant roll dough for a full pastry shell, more like a traditional pot pie. Other than substituting the pastry, I followed the recipe as written but it did give me some ideas on extras for next time I make this.

 

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Nutrition

  • Calories
  • 449 kcal
  • 22%
  • Carbohydrates
  • 25.1 g
  • 8%
  • Cholesterol
  • 104 mg
  • 35%
  • Fat
  • 26.1 g
  • 40%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 27.5 g
  • 55%
  • Sodium
  • 618 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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