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Hearty And Delicious Kraft Chicken Pot Pie Recipe

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Description

This Kraft Chicken Pot Pie recipe is a classic comfort food dish. It is packed with tender pieces of chicken, vegetables, and a creamy sauce all inside a flaky crust. It is a perfect meal for a cold winter night or any time you need a little bit of comfort. It is a great one-dish meal that is sure to please the entire family. It is also a great way to use up leftovers. So, whip up a Kraft Chicken Pot Pie for your next dinner and enjoy the deliciousness!

Prep Time

This Kraft Chicken Pot Pie takes about 20 minutes to prep. This includes gathering up your ingredients and pre-cooking the chicken and vegetables. You will then need to make the sauce and assemble the pie. It is best to have everything prepped and ready to go before you start.

Cook Time

The cooking time for this Kraft Chicken Pot Pie is 40 minutes. It should be cooked until golden brown and bubbling. If it is not golden brown, you will need to cook it a few minutes longer. Once cooked, let it cool for 10 minutes before serving.

Ingredients

  • 2 cups of cooked chicken, diced
  • 2 cups of frozen mixed vegetables
  • 1 can of condensed cream of chicken soup
  • 1/4 cup of milk
  • 1/4 cup of melted butter
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of garlic powder
  • 1/2 teaspoon of dried thyme
  • 1 unbaked 9-inch pie crust

Instructions

  1. Preheat the oven to 375 degrees F.
  2. In a large bowl, combine the chicken, vegetables, soup, milk, butter, pepper, garlic powder, and thyme. Mix until combined.
  3. Pour the mixture into the unbaked pie crust.
  4. Bake for 40 minutes, or until golden brown and bubbly.
  5. Let cool for 10 minutes before serving.

Equipment

  • Large bowl
  • 9-inch pie pan
  • Measuring cups and spoons
  • Spatula

Notes

This Kraft Chicken Pot Pie can also be made with cooked turkey instead of chicken. You can also substitute the frozen vegetables for fresh vegetables if desired. The pie can also be made ahead of time and frozen. To freeze, assemble the pie and place it in the freezer. When ready to bake, preheat the oven and bake for an extra 10 minutes.

Nutrition: Per Serving

This Kraft Chicken Pot Pie recipe makes 8 servings. Each serving contains approximately 300 calories, 17g of fat, 24g of carbohydrates, 2g of fiber, and 14g of protein.

Recipe Tips

  • For a lighter version of this recipe, use low-fat milk and reduced-fat cream of chicken soup.
  • For a vegetarian version, swap out the chicken for extra vegetables.
  • To make a gluten-free version, use a gluten-free pie crust.
  • For a lower-carb version, replace the frozen vegetables with cauliflower.
  • For a dairy-free version, use a dairy-free cream of chicken soup and replace the butter with a dairy-free butter alternative.

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