Make a chicken pot pie that's as delicious as Grandma's! Luckily our Gram's Chicken Pot Pie Updated recipe is much easier to put together and just as tasty.
What You Need
Original recipe yields 6 servings
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 Tbsp. KRAFT Zesty Italian Dressing
2 cups frozen mixed vegetables (carrots, corn, green beans, peas)
1 can (10-3/4 oz.) condensed cream of chicken soup
1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes
1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
1 egg, beaten
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Let's Make It
Heat oven to 400ºF.
Cook and stir chicken in 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 VELVEETA.
Unfold pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush 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.
Save 30 calories and 5g of fat, including 3g of sat fat, per serving by preparing with KRAFT Lite Zesty Italian Dressing, fat-free reduced-sodium condensed cream of chicken soup and 2% Milk VELVEETA.
Serve with a mixed green salad tossed with apple slices.
How to Thaw the Frozen Puff Pastry Sheet
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 up to 2 days in refrigerator.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.