Gram's Chicken Pot Pie Updated

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VELVEETA Down Home Macaroni & Cheese

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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bratling

posted:1/4/2010

This is lovely for a cold day! We add sauteed mushrooms and onions to it, and since we have a large family, we use a can of cream of mushroom as well as the cream of chicken. And top it with crescent rolls. Yummy!

bbw_32829

posted:1/1/2010

Not bad - kind of like pastry around the whole pot pie but to save time, this is a good one.

recipequeen7

posted:12/24/2009

I never made a home-made pot pie, and this has now become my standard go-to recipe whenever I'm in the mood. It's tasty and easy!

a cook

posted:12/19/2009

My family loved it!

Cass_Michelle

posted:11/8/2009

My family loves this!

sunflower89

posted:11/5/2009

Just got done eating this! And my family loves it! My picky dad even went back for seconds! And he barely ever does that! I will be cooking this again for sure!

curlygurlxo

posted:11/4/2009

Delicious!! Unlike some others, I didn't think it was too cheesy. Only complaint was I thought the puff pastry was hard to work with because it was thin and kept breaking when I tried unrolling it then placing on top of the dish-- it didn't cover the top very neatly however it didn't mess up the dish at all. Might try crescents as others have suggested.

a cook

posted:10/29/2009

My husband & I loved this recipe. I altered just a few things by using shredded cheddar cheese in place of the Velveet & used a frozen pizza crust instead of the pastry. It was delicious. My husband who isn't normally a fan of chicken pot pie asked me to make this for dinner the very night after we first had it. Definitely a keeper!

a cook

posted:10/27/2009

our family loved this recipe. we will definitely make it again. And this is a perfect recipe to make for friends. Love the flakey crust

a cook

posted:10/27/2009

Seriously easy, very good. Make 2 if you have a BF with an appetite!