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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MHAMMERX

posted:1/20/2008

I am not generally a lover of pot pies but this was easy and delicious!

pncowley

posted:1/20/2008

We used a double pie crust. It worked great! The filling set up nicely. The flavor was wonderful. We did the lite option and I'm sure it tastes just as good. Even my three year old liked it! We are making this again!

a cook

posted:1/19/2008

This was very good! Will definitely make again. -A cook in St. L, MO.

ag12

posted:1/19/2008

I did make this recipe however I thought the flavor was not good enough for me. Next time I will add a little more dressing for the chicken, a can and half of the soup. Also maybe a little more cheese (6oz). My chicken tasted a little dry so I may soak in buttermilk the next time around. The family has not tasted yet so I may the worst critic. I love the puffed pastry idea - this was one less step of making pie crust.

corkyjoe1

posted:1/19/2008

This was delicious! It had a real good flavor[must of been the Zesty It. Dressing..which I like alot} I made mine w/out the cheese,{not a big fan on that cheese]. I will definetly make this again. Thanks for a delicious recipe!

debriley

posted:1/19/2008

This was so delicious. I had leftover roasted chicken which made it even easier. I used crescent rolls, which I had on hand, baked on top and everyone loved it.

MariGS

posted:1/18/2008

My family LOVED it!! I doubled the amount of vegetables and used crescent rolls as a crust since I didn't have any puff pastry on hand. My two un-adventurous eaters even asked for seconds!!!

missnikid

posted:1/17/2008

This was the easiest recipe for me!! I dont even cook that often, or cook well haha but my boyfriend loved it and I would make it again in a heartbeat ! Great recipe

AmandaB01

posted:1/17/2008

Very Good!!! My whole family liked this and I used canned chicken cause we were out of chicken! still very good!

ksensel

posted:1/17/2008

My family liked it & I'll probably make it again but tweek it just a bit. This time, I cut back on the velvetta & added chopped onion & minced garlic. I also added a splash more of the Italin dressing than the recipe called for.