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    You are in: Home / Recipes / Updated Chicken Pot Pie Recipe
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    Updated Chicken Pot Pie

    Updated Chicken Pot Pie. Photo by Greeny4444

    1/1 Photo of Updated Chicken Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Greeny4444's Note:

    This is a more cheesy, slightly less condensed-soupy version of the chicken pot pie. It is incredibly easy to make. While it has its differences in crust and vegetables, the updates are welcome, and the taste is still comforting. I usually don't serve sides with this because it has bread, veggies, and meat, so I wrote that it makes 5 servings. It fills an 8x8 baking dish. Adapted from Kraft Food and Family magazine.

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    Ingredients:

    Yield:

    Units: US | Metric

    • 2 tablespoons olive oil
    • 1 1/2 lbs boneless skinless chicken breasts, cut into bite-size pieces (about 3 medium-large breasts)
    • 1 (16 ounce) bag stir fry vegetables (or any mixed vegetables, I use broccoli stir fry)
    • 1 (10 3/4 ounce) can condensed cream of chicken soup (I use 98% fat free)
    • 4 ounces Velveeta cheese, cut into small cubes (Velveeta made with 2% milk saves some calories and fat)
    • 1 (17 1/3 ounce) package frozen puff pastry (you will only need one sheet)
    • 1 egg, lightly beaten

    Directions:

    1. 1
      Heat the olive oil in a large skillet over medium heat. Add the chicken; cook and stir for 5 minutes, or until the chicken is cooked through.
    2. 2
      Stir in frozen vegetables, soup, and Velveeta. Stir until the Velveeta is melted.
    3. 3
      Spoon into a greased 8x8 baking dish.
    4. 4
      Preheat the oven to 400 degrees F.
    5. 5
      Unfold the pastry sheet, and place it over the chicken mixture. Fold the edges of the pastry under itself, inside the lip of the dish, and press the pastry somewhat against the edges of the dish to seal (if you can - I am never super successful at doing this, mine always kinda "floats" on top of the chicken mixture).
    6. 6
      Brush the top of the pastry with an egg.
    7. 7
      Cut several slits in the pastry to permit steam to escape.
    8. 8
      Place the dish on a baking sheet, and bake for 30 minutes, or until golden brown. Let stand 5 minutes before serving.

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    Ratings & Reviews:

    • on June 20, 2011

      55

      I have tried this same recipe before i found it on this site via one of my supermarket checkout recipe books ala impulsive buy. I found it on here and have to save to my permanent recipe book on here because it is super great! With a family of 6 and everyone picky this was a crowd pleaser. I usually double the recipe for leftovers are usually wanted. I use a bag of florentine style veggies and made sure after subsequent tries to not use the whole roll of phylo as I did the first time....*chuckle*. This makes a great weeknight meal as it was fast and easy to prepare and not a lot to cleanup. Served with a salad this is a filling, tasty meal!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Updated Chicken Pot Pie

    Serving Size: 1 (1667 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 882.5
     
    Calories from Fat 502
    56%
    Total Fat 55.8 g
    85%
    Saturated Fat 15.5 g
    77%
    Cholesterol 147.1 mg
    49%
    Sodium 1181.1 mg
    49%
    Total Carbohydrate 51.0 g
    17%
    Dietary Fiber 1.4 g
    5%
    Sugars 2.9 g
    11%
    Protein 42.4 g
    84%

    The following items or measurements are not included:

    stir fry vegetables

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