Gram's Chicken Pot Pie Updated

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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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Fortiers

posted:10/27/2009

This recipe was awesome & so easy to make!! I plan to make it again, again & again!! My two kids are picky with veggies & they ate all the veggies in this pot pie. I have found another way for them to eat their veggies!! Thanks, Kraft! Instead of puff pastry, I used cresent rolls. Still very yummy!! :-)

kimmygintx

posted:10/14/2009

Tastes so much better than Marie Callendar's! Very easy to make and pleased even my husband, who is a picky eater! He says he doesn't like pot pies very much but loved this one.

labudda

posted:10/12/2009

This recipe was easy to make and didn't take long either. I "doctored" it up with thyme leaves and sauted onion also. My husband and I enjoyed this dish.

redhatgal3

posted:10/11/2009

I did make this recipe and we really enjoyed it -- when my husband says "will you make this again?", I know it's definitely a keeper! I've made it 3 times and enjoyed it every time!

egartner2

posted:10/10/2009

We added cubed potatoes, used the cream of chicken with herbs and crescent rolls on top instead. It was wonderful!

Sheila1949

posted:10/8/2009

Very quick and easy to make, I enjoy making it and my family enjoy eating it.

squirrelmomma

posted:10/8/2009

I AVERAGE MAKING THIS POTPIE ONCE A WEEK. MY FAMILY LOOKS FORWARD TO IT AND WE HAVE EVEN CHANGED IT TO ASIAN VEGIES ON OCCASION, IT IS GOOD THIS WAY ALSO.

dian248

posted:10/8/2009

This is a very good recipe, but as usual, I tweeked it just a bit. I used more veggies, and added a little poultry seasoning and I used leftover roasted chicken. Turned out great. Thanks for this one.

mlzee

posted:10/7/2009

This is one of my favorite recipes & I have made it often...so easy, so tasty! My family/friends give this dish a thumbs up!

mrssap2

posted:10/7/2009

This recipe is great! I have made it several times - even substituting ham or beef - always a hit! I have even topped it with mashed potatoes & browned the topping for a shepherd's pie variation.