Gram's Chicken Pot Pie Updated

photo 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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jbm12400

posted:2/27/2009

Easy and very good. Couldn't stop going back for more

dazyjune

posted:2/26/2009

This is a keeper! Thought the velveeta was wierd too, at first, but after reading the comments, I decided to give it a try. It was really good! I used the roll of pastry sheet from the biscuit aisle instead of the puff pastry, (had to adjust time and temp) Turned out great!

Barmei

posted:2/26/2009

This is such a surprise to me. It's easy to prepare and tastes absolutely delicious. I have made it several times and never tire of the pleasurable taste. It's just as good as leftovers.

ncichit

posted:2/25/2009

The recipe as written is just on the edge of being to salty. Changed the Velvette cheese to 1/2 cup cheedar & 1/2 cup mozzarella and that salty taste went away. The recipe is better than anything you could ever purchase premade in a grocery store.

cgaccione

posted:2/25/2009

GREAT recipe! Even my picky eater loves this one. So easy to make and quick too. Highly recommend!

Mary Ann Marino

posted:2/25/2009

this is easy and delicious...I did not use the puff pastry since I did not have it and really never use it for recipes....I made an easy pat-a-crust recipe and used it. Just fantastic.

sissie613

posted:2/24/2009

This was great.I never eat pot pie's. I will eat again.Cook veg's first 2/24/09by Lsissie

parkerpj

posted:2/24/2009

I took this to a pot-luck and watched it disappear! Saw several people go back for seconds. Easy to make and very good.

flygirl7961

posted:2/24/2009

I have made this over and over after seeing it on the cover a few months ago. My husband loves it and is never disappointed when he comes home to work for this meal. I have given this receipe to many friends. Love it and hope to find more that I love as much as this one. An added bonus from this receipe is that now I always cook my chicken as directed by the receipe to add to salads. Always tender and delicious. Cathy

mjwalcher

posted:2/24/2009

I was a little bit weirded out by the thought of Velveeta cheese in chicken pot pie.. But it had such great reviews, I decided to try it. This is an awesome recipe - I was told it's the best CPP I've ever made - and I usually make it from scratch! What a time saver. Next time I'm doubling the recipe - we didn't have any leftovers!