Entrée

Gram's Chicken Pot Pie Updated

average rating

119

rate/review

prep time

30 min

total time

1 hr

makes

6 servings, 1/6 recipe (198 g) each

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photo by:

kraft

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What You Need

2 Tbsp. Kraft Zesty Italian Dressing

1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces

3 cups frozen broccoli, cauliflower and carrot blend

1 can (10 fl oz/284 mL) condensed cream of chicken soup

1/2 cup Kraft Double Cheddar Shredded Cheese

1 block (1/2 of 411-g pkg.) frozen puff pastry, thawed

1 egg, beaten

Make It

HEAT oven to 400ºF.

HEAT dressing in large skillet on medium heat. Add chicken; cook 5 min. or until done, stirring occasionally. Stir in vegetables and soup. Spoon into 9-inch square baking dish sprayed with cooking spray; top with cheese.

ROLL pastry on lightly floured surface to 10-inch square; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush pastry 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

Make Ahead

Prepare pot pie as directed, but do not bake. Freeze up to 2 months. When read to serve, thaw frozen pot pie overnight in refrigerator. Bake in 400ºF oven 30 min. or until crust is deep golden brown and pie is heated through.

How to Thaw Puff Pastry

Remove pastry from freezer; cover with plastic wrap. Thaw at room temperature 30 min. or in refrigerator 4 hours. Thawed wrapped pastry can be stored in refrigerator up to 2 days.

Healthy Living

Good news! You'll save 50 calories and 5g of total fat, including 2.5g of saturated fat, per serving by preparing this tasty recipe with Kraft Calorie-Wise Zesty Italian Dressing, 25%-less-sodium condensed cream of chicken soup, shredded Cracker Barrel Light Cheddar Cheese and 1 egg white.

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rating

Excellent!!!
posted by a cook | on 3/12/2013

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This is one of my favourite recipes off of Kraft! My mother-in law and my husband both say its one of their favourite meals I make and love when i cook it for them. If you dont have italian dressing..sun dried and oregano works just as good. Sometimes i also had an extra can of cream of chicken and it makes it extra saucy but not watery at all so dont be afraid to try it!
posted by ameslol | on 1/14/2013

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The whole family loved this recipe. It was super easy to make. The best part is you can make this ahead and freeze it :-)
posted by melissa_vanderveen | on 11/18/2012

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this was amazing!!! The crust makes the dish for sure. Will make again for company!!!
posted by Roselyn_Sheppard | on 5/8/2012

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I sauted onion celery & mushroom Added 1 Tbsp lemon juice thyme & seasonings Used Tuscan Italian dressing sauted with frozen chicken strips - much faster Added 1 tsp chicken boullion liquid concentrate & topped with low fat crescent roll Delicious! Will def make again!
posted by DiseyDi | on 4/25/2012

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My family loves this pot pie. I also served it to guests and they asked for the recipe.
posted by lindagroulx | on 2/24/2012

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Great recipe! The only fault, frozen vegetables are horrid in it. They are too soggy. You people mailed this to me in the Winter 2008 Kraft book. Where is the update!!! Will make it again and revise.
posted by donnawilsonn | on 2/15/2012

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I made this recipe twice , and my family LOVED it thank-you Kraft"_
posted by mike-donna | on 2/11/2012

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This is a favourite now. I always have one in the freezer for emergencys. Rave reviewa from my guests too. Eileen in B.C.
posted by heleenthor | on 2/1/2012

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I couldn't find the puff pastry but used a pillsbury crescent dough instead and it turned out delicious. All my boys loved it adn I will definitely make it again.
posted by deb-bairos | on 1/2/2012