Gram's Chicken Pot Pie Updated

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Deep Dish Chicken Pot Pie

Cheesy Chicken & Broccoli Bake

video by: kraft

Pot pie is a winter classic, and a family favorite for times when everyone gets together to reconnect. Our version is made special with the puff pastry topper. It's easy t...read more

time

prep:

15 min

total:

45 min

servings

total:

6 servings

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What You Need

lb. boneless skinless chicken breasts, cut into bite-size pieces

Tbsp. KRAFT Zesty Italian Dressing

cups frozen mixed vegetables (carrots, corn, green beans, peas)

can (10-3/4 oz.) condensed cream of chicken soup

1/4

lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes

sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed

egg, beaten

Make It

HEAT oven to 400ºF.

COOK and stir chicken in 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 VELVEETA.

UNFOLD pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush with egg. Cut several slits in pastry to permit steam to escape. Place dish on baking sheet.

BAKE 30 min. or until crust is deep golden brown. Let stand 5 min. before serving.

Kraft Kitchens Tips

Healthy Living

Save 30 calories and 5g of fat per serving by preparing with KRAFT Lite Zesty Italian Dressing, reduced-sodium condensed cream of chicken soup and 2% Milk VELVEETA.

Serving Suggestion

Serve with a mixed green salad tossed with apple slices.

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 up to 2 days in refrigerator.

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cindafaith

posted:5/20/2011

It's a keeper. I used shredded cheddar cheese instead of velveta. I also used dried parsley instead of fresh and onion powder instead of green onions. Next time I will add another can of cream of chicken soup because I like more gravy. I also used a refrigerated pie crust. Very good pot pie recipe!

sharpeipup

posted:5/4/2011

Would have liked even more veggies but good. This recipe even made a fan of my pot pie disliking husband.

gaga04

posted:5/1/2011

This pot pie is simple yet delicious. Instead of using the puff pastry I prefer use store bought pie crust it cooks more evenly and doesn't get soggy like the puff pastry.

arsarg2

posted:3/30/2011

easy and so so tasty!

beferzshort

posted:1/6/2011

My husband and I LOVE this recipe, especially on a cold fall/winter day! It's very rich and comforting. The crust is nice and flaky, the filling creamy and warm, and with the frozen veggies and canned soup, it comes together in a snap! We both agree it needs a bottom crust in addition to the top to make a better filling-to-crust ratio, and I add a bit more Velveeta than it calls for. This is definitely one of my go-to recipes!

a cook

posted:12/29/2010

My husband loves this. He's a big fan of casseroles and that sort of thing, so it's a no brainer that he would like this. I thought it was pretty good, but it is definitely still on rotation in our house.

722

posted:12/13/2010

M After the first bite, my husband's response was "Wow!" He then asked if I made it or bought it and even asked what was in the sauce. He rarely shows interest in ingredients. Needless to say, this one is a keeper!

cjfmommy

posted:11/24/2010

this was AMAZING! i've made it a bunch of times. my father-in-law also told me it was one of the best chicken pot pies he has had!

lisadaga

posted:11/16/2010

I have to tell you, this has become one of my faves! It is so tasty, creamy, cheesy, ooey gooey goodness! I omit the frozen mixed veggies as hubby and children don't like them and just throw in a can of peas or even shelled edemame. But yes, definitely try this one, you'll love it!! Yum!

acassady

posted:11/11/2010

This doesn't last for leftovers! My family gobbles it up! Will continue to make this