Gram's Chicken Pot Pie Updated

Gram's Chicken Pot Pie Updated

KRAFT Shredded Cheese 0

"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."

Ingredients 40 m {{adjustedServings}} servings 449 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 618 mg
  • 25%

Based on a 2,000 calorie diet

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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.
Tips & Tricks
Chicken Noodle Casserole I

See how to make a terrific weeknight casserole.

Garlic-Lemon Double Stuffed Chicken

See how to make cheese-stuffed chicken breasts drenched with a lemon-butter sauce


  • 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 6

  1. 7 Ratings


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!!


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.


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