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Gram's Chicken Pot Pie Updated

"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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40 m servings 449 cals
Original recipe yields 6 servings

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  • Prep

  • Ready In

  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.


  • 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.

Nutrition Facts

Per Serving: 449 calories; 26.1 g fat; 25.1 g carbohydrates; 27.5 g protein; 100 mg cholesterol; 618 mg sodium. Full nutrition

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Read all reviews 7
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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 thick...

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...

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 ...

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 d...

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 ...

I forgot the Zesty dressing and didn't think it made a difference and didn't have any eggs on hand so lightly misted pastry with Extra Virgin Olive Oil and crust was perfect! Will definitely mak...

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 mus...