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6 servings, 1/6 recipe (198 g) each
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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.
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.
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.
* 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.
Very quick and easy. Wasn't the best chicken pot pie ever, but my family enjoyed it.
I had this dish at a friend's on the weekend & just loved it! Going to try it myself.
Loved it. Easy to make and seems to be very adaptable to minor changes as needed depending on actual ingredients on hand ie. turkey vs chicken etc