Gram's Chicken Pot Pie Updated

Name: Gram's Chicken Pot Pie Updated
Prep time: 15 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 lb. boneless skinless chicken breast s, 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

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Recipe by Kraft

Prep Time

15
min.

Total Time

45
min.

Servings

6 servings

Make a chicken pot pie that's as delicious as Grandma's! Luckily our Gram's Chicken Pot Pie Updated recipe is much easier to put together and just as tasty.

What You Need

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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

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Make It

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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.

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Kitchen Tips
Nutrition

Healthy Living

Save 30 calories and 5g of fat, including 3g of sat fat, per serving by preparing with KRAFT Lite Zesty Italian Dressing, fat-free 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 the Frozen Puff Pastry Sheet

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.

Servings

6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories	460

Total fat	26g
Saturated fat	8g
Cholesterol	90mg
Sodium	820mg
Carbohydrate	30g
Dietary fiber	2g
Sugars	4g
Protein	25g
% Daily Value
Vitamin A	15 %DV
Vitamin C	0 %DV
Calcium	20 %DV
Iron	15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by Nomad63 from Excellent Pot Pie Recipe! I've been making this for several years and everyone loves it. I bought a larger deeper 9x9 pan so I could double the recipe. I like to add poultry seasoning when browning the chicken. Within reason, I don't think you could put in too much of any of the ingredients. I use a large can of soup for plenty of gravy and plenty of veggies. Be sure to set the Puff Pastry out ahead of time to thaw. I give it a liberal coating of egg and sprinkle it with coarse salt and coarse ground black pepper and bake until it is golden brown. Be sure to cut plenty of vents. Yummo!

Date published: 2017-01-14

Rated 4 out of 5 by jyknisley from I just made this last night and it was good. I just made this last night and it was good. I doubled it because it did not seem big enough for my family of 4. By doubling it, I have leftovers which are great to take to work for my husband and I. I did not use velveeta and used cheddar cheese instead. I think next time I will try the velveeta. I think mine was missing a kick of something. I will also do one can of cream of potato next time too. I love the puff pastry and next time will by four sheets so I can put one on the bttm and top. This all fit into my 13*9 pyrex pan. I will definitely try again.

Date published: 2010-02-06

Rated 5 out of 5 by carolannbusse from YUM! YUM! Sustituted cream cheese for velveeta (so much creamier & better). Also used boxed Jiffy pie crust (this crust won among the best tasting crusts for casseroles! - who would've thought). Also when I have a little extra time, I add a partially cooked diced potato. Well worth a few mins of effort. Awesome! Great way to use leftover chicken (eliminate italian dressing). Best I've ever had.

Date published: 2011-12-06

Rated 5 out of 5 by bcrand from GREAT EASY YUMMY. 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.

Date published: 2008-02-07

Rated 5 out of 5 by babymorimoto from Great recipe! Great recipe! I made a few adjustments..I used a bag of Steamers mixed veggies and steamed them prior to adding them to the mix b/c I wanted them to be cooked throughout. I also bought a small bag of frozen potatoes and steamed them and cutin small chunks and added them in too. I also added garlic powder and black pepper to the egg wash for extra flavor. Next time I think I would use both sheets of dough for the crust to make it extra thick and yummy, but it was delicious as listed. Everyone LOVED this dish!!!

Date published: 2008-10-22

Rated 3 out of 5 by pasiefkes from The inside of the pie was delicious. 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.

Date published: 2008-01-16

Rated 5 out of 5 by cinnasugar2 from Very good! 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!

Date published: 2008-01-30

Rated 5 out of 5 by Beferzshort from My husband and I LOVE this recipe, especially on a cold fall/winter day! My husband and I LOVE this recipe, especially on a cold fall/winter day! It's very rich and comforting. The crust is nice and flaky, the filling creamy and warm, and with the frozen veggies and canned soup, it comes together in a snap! We both agree it needs a bottom crust in addition to the top to make a better filling-to-crust ratio, and I add a bit more Velveeta than it calls for. This is definitely one of my go-to recipes!

Date published: 2011-01-06