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Gram Gram’s Chicken Pot Pie

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Gram Gram’s Chicken Pot Pie

Flavors Used:

As the weather begins to cool, look no further for a better way to warm up then Dan’s Gram Gram’s Chicken Pot Pie. This is a recipe Dan grew up with and it’s been a real comfort for him over the years. Now he hopes it’ll be a comfort for you! This may not be the fanciest Chicken Pot Pie but it’s dan-o-myte and can be thrown together in about 30 minutes, making it perfect for weeknight dinners.  The secret to the perfectly flaky brown crust is Phyllo dough, but many don’t know that.

What is Phyllo Dough?

Don’t get this dough twisted with Play-doh! Phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern Countries. FIlo-based pastries are typically made by layering multiple sheets of filo brushed with butter, before it’s baked. The origins of Phyllo dough is unclear, many different cultures over the years have claimed the origin of the practice of stretching raw dough into paper-thin sheets. Many claim it is derived from the Greeks, with the Odyssey mentioning thin breads sweetened with honey and nuts. Others believe that the origins lay with the Turks, where in the 11th century Mahmud Kashgari recorded the meaning of Yurgha which means “pleated or folded bread”.

Because of the naturally flaky nature of Phyllo dough, it makes it perfect for the crust of this Chicken Pot Pie. Giving you the perfect crunchy, flaky brown crust that you’ll be drooling over time and time again. This Chicken Pot PIe that you’ll be passing on for generations to come!

Ingredients

  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 bag frozen mixed vegetables
  • 1 large chicken breast
  • 2 tbsp Dan-O’s Original Seasoning
  • 1 frozen pie crust
  • 1 16oz box of Phyllo Dough
  • ¼ cup unsalted butter

Preparation Instructions

  1. Chop chicken breast into small bite size pieces
  2. To a stock pot mix together chicken, mixed vegetable, Dan-O’s, and both cans of soup over medium-high heat. Cook for a while until chicken is mostly cooked, and everything is nice and combined.
  3. In a round pie baking dish layer bottom with pie crust
  4. Pour in pie mixture
  5. Cover top with small, loosely balled up sheets of Phyllo dough (Around 15 -20 depending on dish size)
  6. Brush phyllo dough balls with melted butter
  7. Bake 425 F for 25 minutes
  8. Serve immediately and Enjoy!

Comments

34 Responses

  1. I put it right in the oven for 25 minutes (Dan-O’s Facebook recipe video) and everything cooked just fine. Delicious! my error – i used fat-free, not low-salt soups. Still terrific! Bid fan. Looking forward to trying more recipes.

  2. Made this tonight and it was a family hit. Now our favorite way of making chicken pot pie. Thanks for sharing/posting!

  3. I made it and it came out a bit watery. When I made the insides, it was fine but after cooking it was watery. Any pointers? Flavors are incredible!!!

    1. Hey Dave,

      Glad the flavors are good but sorry to hear it was a little watery. You might thaw the vegetables and drain the excess liquid next time before throwing them in. Alternatively, you could make a roux (equal parts butter and flour) to help thicken the filling and take some excess moisture out.

      Hope that helps!

  4. I can’t find any phyllo dough near me. Nothing close to thin sheets. Everything I buy comes in thick sheets. Please help.

  5. My husband and I have really enjoyed this recipe. He asked me to please make it again. Thanks for sharing it with us.

    1. Hey Faith,

      Thanks for being part of the Dan fam.
      I’m glad Dan’s recipe is a hit in your home, I’ll be sure to let him know!
      We’ve got plenty more where that comes from, so feel free to explore our recipe section some more.
      Have a great Thanksgiving, and Holiday season.

      Cheers,
      Phill

  6. I just found out about you and your recipes when I saw the Pot Pie recipe…it looks delicious and judging from the comments I won’t be disappointed. My question would be how does it re-heat? I’m cooking for one so It’s going to take me some time to eat it…lol / Thanks and I plan to check out your seasonings and other recipes on this website.

    1. Welcome to the Dan Fam!
      It reheats pretty well, you can either throw it back in the oven at 300 F for about 15 minutes or in the microwave for about a minute or two.
      Hope that helps.

    1. It mostly comes to personal preference, I like an loaded pot pie so I use a 16 oz but most stick to about 12 oz.

  7. The recipe was very good, it had a lot of liquid but still tasted very good. Might cook chicken a little in pan to get rid of some of the juices in the chicken.

  8. The ingredients list should say “cooked” chicken breast. Or you need to check internal filling temperature when coming out of the oven. **Food safety**

  9. When you add the ingredients to the stock pot, are you cooking them? Or is the pot acting only as a mixing bowl? Thanks for the clarification!

      1. Wish I had read the comments. I put it straight in the pie pan and now the buzzer is going off and I’m afraid it’s not done but it’s pretty

          1. Since we added the chicken to the pot when we were heating up the soup, it’ll cook some there and should finish up in the oven.
            Your chicken should be chunky and diced, smaller bites are easier to cook through.

      2. I used turkey breast that had gravy. Mixed gravy in pot on own. Added gravy to mix without turkey. Cooked turkey with seasoning and leftover gravy. Just enough to color all of meat. Then added that to mix. And finally cooked mix to boil. Then made pie. Cooked 25. Worked good

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