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Main dishes

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

What You Need

1
lb.  boneless skinless chicken breasts, cut into bite-size pieces
2
Tbsp.  KRAFT Zesty Italian Dressing
2
cups  frozen mixed vegetables (carrots, corn, green beans, peas)
1
can  (10-3/4 oz.) condensed cream of chicken soup
1/4
lb.  (4 oz.) VELVEETA®, cut into 1/2-inch cubes
1
sheet  frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
1
 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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