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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Lisa923

posted:2/22/2009

This is a wonderful, easy to make recipe. It's hard to get my family to eat their veggies - but with this there are never any leftovers.

litlbluefrog

posted:2/20/2009

I am not a pot pie fan, but this was so delicious! I loved it and will definitely make it again.

omegasgirl

posted:2/19/2009

This is amazing! I have made it 4 times and even my picky 3 year old gobbles it up. The only thing I do different is I cook the vegetables beforehand.

martha142

posted:2/16/2009

This was so easy and very tasty!!

a cook

posted:2/15/2009

Fast & easy, plus it is very good. Just remember to thaw puff pastry ahead of time

a cook

posted:2/7/2009

I omitted the VELVEETA and used a boxed pie crust mix . I added 7 minutes on to the amount of time specified to bake the pie (37 minutes total bake time). I seasoned the mixture with some onion, basil, and garlic. The taste was outstanding and everyone including me went back for more !

kcstyle

posted:1/29/2009

I made this for a play date with a few changes. I added sauteed onion, 1/4 cup milk, omitted the velveeta, and substituted refrigerator crescent rolls for the puff pastry. It was really good and got rave reviews. It will definitely be a staple in our house. Yum! Yum

staciawilson

posted:12/26/2008

My family loves this recipe! I love that it is Quick & easy. The puff pastry is so good and golden when it comes out of the oven, and the chicken soup and velveeta make such a thick and creamy sauce my kids do not even realize all the veggies they are eating.

kdprice

posted:12/24/2008

I make a chicken pot pie similar to this, but use cream of chicken soup or chicken boullion, evap milk and corn starch for a richer flavor, then crescent rolls on top, unrolled. Very yummy!

a cook

posted:12/17/2008

Delicious!! Used 1 can of cream of chicken soup & 1 can of cheddar cheese soup as someone suggested. Also added garlic as we put garlic in EVERYTHING! Very yummy! Next time I'd like to add broccoli and mushrooms.