Gram's Chicken Pot Pie Updated

photo 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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andiek01

posted:1/17/2008

Everyone I had over for dinner the night I made this loved it! They couldn't believe how easy it was and where I got it! :)

jjrenken

posted:1/17/2008

This was pretty easy. My husband and I and my 8 & 5 year old liked it. My 3 & 1 year old didn't.

ha-ha1985

posted:1/17/2008

My husband loved it, and he is a very picky eater. Would deffinately recommend this recipe. It was alot quicker to prepare then I thought it would be.

a cook

posted:1/16/2008

Loved it. Very easy to make.

clink17

posted:1/16/2008

Yummy... this is my favorite so far. Next time I think I will at more veggies.

Niketo

posted:1/16/2008

I loved this recipe. I used a frozen spring mix of vegtables - it had red peppers, zuchine, asparagas and onions and then I added one cooked potato and a can of peas. I have to say it was great!!

a cook

posted:1/16/2008

The inside of the pie was delicious. I liked the idea of using the salad dressing for cooking the chicken in , it gave a good flavor to the dish. What I was disapointed in was the filo dough for the top. It was way too much dough, very dry pasty no real flavor. I think more has to be done with those sheets then just putting them on top. Way too many sheets to be used. Next time I would use a real pie crust to top off my dish. any sugestions from others I would appreciate.

sonafrank

posted:1/16/2008

Easy and good

Leslie8561

posted:1/16/2008

Absolutely wonderful! I made it with veggie chicken strips (cut up) since we are vegetarians and my family loved it!

a cook

posted:1/15/2008

This was very good. I think next time I would add some roasted red peppers. I also think the idea of the potatoes is great. Also, do remember to THAW the pastry because I forgot so I think it got a little too soggy on the bottom because it wasn't thawed all the way. It was still great but a crunchier crust would have been better!