Gram's Chicken Pot Pie Updated
- Source
- Magazine clipping
- Serves
- 6
- Prep
- 10 min
- Cook
- 30 min
- Cuisine
- American
Frozen puff pastry is the secret behind this simply stunning pot pie. It’s the perfect winter dish to serve as guests come in from the cold.
Ingredients
- 2 Tbsp. Kraft Zesty Italian Dressing
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 2 cups frozen mixed vegetables
- 1 can (10 3/4 oz.) condensed cream of chicken soup
- 1/4 lb. (4 oz.) Velveeta Pasteurized Prepared Cheese Product, cut up
- 1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
- 1 egg, lightly beaten
Steps
- Preheat oven to 400°F. Heat dressing in large skillet. Add chicken; cook and stir 5 min. or until cooked through. Stir in vegetables, soup and Velveeta. Spoon into greased 9-inch square baking dish.
- Unfold pastry sheet; 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 top crust to permit steam to escape.
- Place dish on baking sheet. Bake 30 min. or until deep golden brown. Let stand 5 min. before serving.
Notes
Makes 6 servings.
Save 40 calories and 5g of fat per serving by preparing as directed with Kraft Light Zesty Italian Reduced Fat Dressing, reduced-sodium condensed cream of chicken soup and Velveeta Made with 2% Milk Pasteurized Prepared Cheese Product.