Tuesday, February 23, 2010

Homemade Chicken Pot Pie

Andre's parents came in tonight, and tomorrow night I will be cooking for them. Usually this is Andre's job since he is the resident cook. However, I do have a few goodies hidden in my repertoire, and homemade chicken pot pie is one of them. I pulled out the old recipe, and remembered I actually had a delicious looking photo I took the first time I made it. This recipe is easy, and tastes divine.


1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 Tbsp. KRAFT Zesty Italian Dressing
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 into 1/2-inch cubes
1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
1 egg, beaten


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 greased 9-inch square baking dish; top with VELVEETA.

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 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 40 calories and 5 grams of fat per serving by preparing with KRAFT Light Zesty Italian Dressing, reduced-sodium condensed cream of chicken soup and VELVEETA 2% Milk Pasteurized Prepared Cheese Product.

Calories per serving:410 Makes 6 servings

1 comment:

erin said...

Holy Cow - that pot pie looks good. It is Kevin's favorite food. Someone made us one when I had Sam - and K said, "why don't you ever make this?" heehee. I just might have to try it out. Great pic of if too. Also, I love the new colors, it is soooo much easier for me to read. I think my color settings must be funky though.

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