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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Vanessa175

posted:2/10/2008

My husband and I have been trying a new Kraft recipe each week, this one is a keeper!

cinthom

posted:2/9/2008

This was an absolute winner in my home. Very tasty and good!

bcrand

posted:2/7/2008

GREAT EASY YUMMY. Made a few changes used shredded thigh meat, 3 cups of frozen vegs, and substituted cream cheese softened & whipped into Healthy request cr of mushroom soup, and a drained can of sliced mushrooms. My puff pastry didn't puff in the recommended cooking time but after cooking about 10 more min in a hot oven it was puffy & light and oHH so flaky. I will surely keep ingredients on hand for this one as it is delicious, easy & add a salad & your meal is complete. Would serve to guests anytime.

skilohmyhusky

posted:2/6/2008

I made this last night, it was easy, fast, and tasted great. Like another mentioned their husband isn't much for vegetables like my husband, but he did not have any problem with it. We both liked the recipe, I just forwarded it to my sister, and 3 nieces. YUM!

jmkbeans

posted:2/6/2008

This was so easy to make and the puff pastry on top was just delicious. I love recipes like this especially when you have to work all day..fast and simple

newnanava

posted:2/4/2008

This was so quick and easy to make - and my husband and I both liked it! I will definitely make this one again.

kwaters25

posted:2/1/2008

This was the easiest chicken pot pie recipe I've made, and it still had all the flavor and richness. It heated up well the next day. I will double the ingredients next time.

mcgee4782

posted:2/1/2008

My boyfriend made this recipe for me a week ago and it was delicious! He's not much of a vegetable eater but made this way he loved it. We enjoyed it so much we're going to have it for dinner again tonight!

Vallerie01

posted:1/31/2008

GREAT RECIPE!! My family loved this and it was super easy to make! A family hit!!

cinnasugar2

posted:1/30/2008

Very good! The only thing I did differently was use 1/4 cup of the dressing since 2 TB didn't seem like enough. Once the chicken was cooked, I added the other ingredients and cooked on the stove until it was all melty, hot and bubbly. I immediately put the super-hot chicken mixture into my pan, then covered with the puff pastry. I think the fact that I kept the filling so hot kept the pastry from being "doughy". Excellent dish!