Name: Grandma's Gourmet Chicken Pot Pie
Cook time: 45 min
Ingredients: 1 1/2 stick butter, divided; 6 boneless, skinless chicken breasts (2 to 3 pounds), cut into 1-inch chunks; Salt and pepper for sprinkling; 1/3 cup Dijon mustard; 1 tablespoon dried tarragon; 1 1/2 cup heavy cream; 1 1/2 cup milk; 1 (12-ounce) package frozen peas; 1 (12-ounce) package frozen phyllo dough sheets, thawed

Grandma's Gourmet Chicken Pot Pie

19 Comments

SERVES: 8

COOK TIME: 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 1/2 stick butter, divided
6 boneless, skinless chicken breasts (2 to 3 pounds), cut into 1-inch chunks
Salt and pepper for sprinkling
1/3 cup Dijon mustard
1 tablespoon dried tarragon
1 1/2 cup heavy cream
1 1/2 cup milk
1 (12-ounce) package frozen peas
1 (12-ounce) package frozen phyllo dough sheets, thawed

What to Do

Preheat oven to 425 degrees F. Grease a 9- x 13-inch baking dish.
In a large skillet over medium heat, melt 6 tablespoons 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.
Whisk mustard into skillet drippings. Add tarragon and reduce slightly. Whisk in cream and milk, blending thoroughly. Reduce heat to low and simmer until sauce is slightly thickened. Add peas, return chicken to skillet, and toss to coat completely.
In a small microwavable bowl, melt remaining butter in microwave.
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.
Bake 15 minutes, or until heated through and top is crispy and golden.

Notes

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

**After hearing your concerns we lowered both the butter and cream in this recipe. Plus, you can browse all of our yummy pot pie recipes to find one the whole family will love!

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rac7431 2877525

Sep 19, 2018

P.S. BUt I trust a cow over a chemist any day. (butter verses margarine)

rac7431 2877525

Sep 19, 2018

I am a grandma and would use phyllo.....depends on the age of your grandmother, don't you think? But this recipe is a heart attack ready to happen.

Zoumonkie

Sep 19, 2018

Any way you slice it, this has 3/4 of a stick of butter and a half cup of cream in each piece of chicken. You might as well eat a pound of fudge.

akamarob 5721292

Jul 07, 2018

which (number) of phyllo???

Test Kitchen Team

Jul 09, 2018

Hi there! The ingredients call for 1 (12-ounce) package. :)

Memee71

May 22, 2018

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

achumley0003 31706 34

Nov 22, 2017

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.

rmgniagara

Sep 13, 2017

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

kmcartoonity 62072 74

Sep 13, 2017

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.

Test Kitchen Team

Sep 15, 2017

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! :)