Gram's Chicken Pot Pie Updated

average rating

111

rate/review

prep time

10 min

total time

40 min

makes

6 servings, 1/6 recipe (200 g) each

photo by:

kraft

recipe by: kraft

What You Need

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

2 Tbsp. Kraft Zesty Italian Dressing

3 cups frozen mixed vegetables (broccoli, carrots, peas, peppers)

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

1/2 cup Kraft Double Cheddar Shredded Cheese

1/2 block (1/2 of 397-g pkg.) frozen puff pastry, thawed

1 egg, beaten

Make It

HEAT oven to 400ºF.

COOK and stir chicken in hot 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 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 as directed. 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.

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 in refrigerator up to 2 days.

Healthy Living

Good news! You'll save 50 calories and 5 g total fat, including 2.5 grams 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 Cheddar Cheese Light and 1 egg white.