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The Creamiest Chicken Pot Pie with Broccoli and Cauliflower
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The Creamiest Chicken Pot Pie with Broccoli and Cauliflower

45 Minutes
45 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1/4 cup butter, cubed
1/2 cup all-purpose flour
1 can chicken broth
3/4 cup milk
2-1/2 cups cooked chicken cubed
2-1/2 cups frozen broccoli-cauliflower blend
1-1/2 cups Kraft Shredded Cheddar Cheese
1/2 tsp seasoned salt
1 sheet frozen puff pastry sheet thawed
1 egg, lightly beaten
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Let's Make It
1
In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 min or until thickened. Add the chicken, vegetables, cheese, and seasoned salt; heat through.
2
Transfer to a greased 11x7in baking dish. On a lightly floured surface roll pastry into an 11x7in rectangle. Place over chicken mixture and brush with egg.
3
Bake uncovered at 425°F for 18-22 min or until golden brown. Let stand for 5 min before cutting.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* 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.
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