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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kimandjerome

posted:1/15/2008

I used california mix frozen veggies and a 1/2 can of peas. Next time I make this I will change the can of peas to frozen peas and also add potatoes to this. It was easy as could be.

11865

posted:1/15/2008

I love this recipe. Very easy to make and delicious. I have a 9" pan that I cooked the chicken in and then added the rest of the ingredients and put in oven. One pan used and easy to clean up.

carriemcdannel

posted:1/15/2008

I LOVE THIS RECIPE! My family & I could eat this dish every night of the week. It is sooo delicious and sooo easy! We used the extra pastry puff to line the bottom of the dish and it was really good, we do recommend not using the baking sheet and letting it bake an extra 5-10 minutes if you use the extra pastry puff.

redhatgal1

posted:1/15/2008

I added a cup of (cooked) diced potatoes to add more bulk. I used ready-made pie crust instead of the puff pastry. My husband & I both loved this meal; will definitely make it again!

LIZDEAN1

posted:1/14/2008

I made the yummy chicken pot pie this past weekend for my husband and son...it is supposed to serve 6 but it was so good we ate the whole thing!!! I will for sure make this again! Thanks Kraft!

Carolyn Creasy

posted:1/14/2008

I made this pie Sunday-so delicious. I don't usually like pot pies but this one is so light with the puff pastry. I used California style frozen vegetables(broccoli,cauliflower and carrots)I added mushrooms and water chestnuts for a crunch. I will make this again. Thank you.

owensdm1

posted:1/13/2008

Made this for dinner tonight. It was DELICIOUS. I substituted 16 oz. can of mixed veggies (drained) for the frozen. It's definitely a keeper!!

misscarla1

posted:1/12/2008

I was happily surprised when I tasted this. The flavors are superb. We will be having this again, and again.

heischdr

posted:1/11/2008

This was a very simple recipe. Instead of the 9 x 9 pan, we used oven proof soup bowls and it came out perfect. Thanks...

kseamen

posted:1/11/2008

Quick, easy, good comfort food for a week night meal!