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Grandma's Gourmet Chicken Pot Pie

(3 Votes)
Updated June 13, 2018
Grandmas Gourmet Chicken Pot Pie
45 Min

There's nothing quite as down-home comforting as a creamy casserole dish that reminds us of Grandma, and that's exactly what this recipe from Polly in Maine does. Her family loves to eat Grandma's Gourmet Chicken Pot Pie while sharing beloved stories about Grandma. We bet your family will love this dish, too!

What You'll Need

  • 1 pound (2 cups) butter, divided
  • 6 boneless, skinless chicken breasts (2 to 3 pounds), cut into 1-inch chunks
  • Salt and pepper to taste
  • 1 (4-ounce) jar Dijon mustard
  • 1 1/2 tablespoons dried tarragon
  • 3 cups heavy cream
  • 1 (12-ounce) package frozen peas
  • 1 (12-ounce) package frozen phyllo dough sheets, thawed

What to Do

  1. Preheat oven to 425 degrees F. Grease a 9- x 13-inch baking dish.
  2. In a large skillet over medium heat, melt 1/2 the butter. Sprinkle chicken with salt and pepper, then add to skillet and saute about 5 minutes, or until no longer pink. Transfer to platter; keep warm.
  3. Whisk mustard into skillet drippings. Add tarragon and reduce slightly. Whisk in cream, blending thoroughly. Reduce heat to low and simmer until sauce is slightly thickened. Add peas, return chicken to skillet, and toss to coat completely.
  4. In a small microwavable bowl, melt remaining butter in microwave.
  5. In the baking dish, lay 1 phyllo sheet on bottom, patting to fit sides. Brush with butter. Add 4 more sheets of phyllo, brushing with butter between each layer. Place chicken mixture over phyllo, then place 5 more phyllo sheets over chicken, brushing with butter between each layer. Trim excess phyllo to within 1-inch of edge of baking dish. Tuck edges neatly under and brush top with butter.
  6. Bake 15 minutes, or until heated through and top is crispy and golden.


This recipe can be made in advance, then reheated in a 350 degree oven for about 45 minutes.

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Ratings & Comments

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Thank you test team for explination for butter usage. Use your imagination for added veggies folks.

Looking over the ingredients of this I'm not quite sure if my family would like it or not. My family is really picky. I would love to know what others, who have made this, thought of this recipe. As some of the others pointed out, it uses a ton of butter and cream, but I'm thinking maybe that can be worked around by using something better for you. But, I'm not sure.

Grandma never used phyllo dough sheets and that much heavy cream. There are some great chicken pot pie recipes out there.

I have been noticing some discrepancies / errors on this site recently with the ingredient measurements. I think that this must be one of them. If this is to be correct, the chicken and peas would be swimming in a pool of melted butter and cream - more like a greasy soup than a pot pie. I do like the idea of using phyllo dough for the crust, though, with the crispy flaky layers.

Hello! If you notice in steps 2 and 4, the amount of butter used in this recipe is divided into two separate uses; half is used with the chicken and peas, while the other is melted for brushing between the layers of crust. By dividing the amount of butter in this recipe accordingly, we avoid any over abundance of moisture in the dish. We hope this was helpful, and we thank you so much for commenting! :)

Way too much butter, make it and serve it to me enemies.

Are you out of your minds? You didn't just miss the boat with this one, you sank it. RIP.

You ahen't supposed to eat the whole pan!!!!

should be called a heart attack in a casserole.

I think this should have broccoli and other veggies added to it.

Now I know why grandpa died so young

A pound of butta y"all and THREE cups of heavy cream!!. If you can live through that fat it ought to be good.

Very tasty


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