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Cheesy Chicken Pot Pie

Cheesy Chicken Pot Pie recipe
photo by:kraft
Some classics can't be improved. Pot pie isn't one of them. A delicate crust yields to veggies and chicken in a cheesy sauce. Yes, we said cheesy.
time
prep:
10 min
total:
35 min
servings
total:
8 servings
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posted:
5/4/2010
I made this dish last night "exactly" as the instructions indicated. I thought the "velveeta" cheese overpowered the dish. I used the proper amount of the cheese. I think next time I make this I will used a shredded cheese mix. The Velveeta was just too much! If you love Velveeta, you'll love this dish however, that is all you'll taste.
posted:
4/28/2010
I have made this two times for my family and they love it! It is soooo quick and easy and with busy lives now days we need quick and easy. Still tastes like it took all day to make!
posted:
4/27/2010
I made this as directed without any variations. I didn't like the Velveeta taste or the frozen vegetables. The vegetables were way too crunchy. If I make this again I will use canned veggies and cheddar cheese.
posted:
4/25/2010
Excellent! I did change the recipe a bit. Instead of adding cheddar cheese or Velveeta, I added small amounts of sour cream, Kraft Philidelphia Garden/Vegetable cream cheese, garlic, and black pepper. I also brushed the dough with egg wash and cut the recipe in half. It was perfect for one meal. I will definitely make this again!!!!
posted:
4/14/2010
I have two teenage boys. They gave me two thumbs up! I agree with the previous post about using shredded cheese v. cubes. I might also add more chicken. I like my pot pie's meaty!
posted:
3/29/2010
I would use shredded cheddar next time rather than velveeta.
posted:
3/29/2010
This to me just didn't seem like pot-pie the way I like it. I may make it again because it was quite easy and didn't taste too bad. However, when I want a pot pie, I will take the extra time to make a classic version.
posted:
3/21/2010
This is a great recipe and I have made it several times. I use 4oz of velveta and 4oz of cream cheese, so it is less cheesy. I have also used a 40z of evalporated milk instead of cream cheese to decrease the cheesiness.
posted:
3/10/2010
I make it even easier. I use 2 cans of chicken breast meat, and I don't thaw or drain my vegetables (keeps them crispy). I also use regular cream of chicken soup, because it is more readily available. This is a household favorite!!
posted:
3/8/2010
My family loved this recipe, but I added a can each of Campbell's Cream of Chicken and Cream of Mushroom. It was so tasty and creamy....perfect recipe. I think i also added a little more chicken to make it a bit more meaty too.
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