Kraft Foods Chicken Pot Pie Recipe
Description
Kraft Foods Chicken Pot Pie is an all-time classic that has been around for a long time. It's a creamy, comforting dish that's sure to please everyone. This recipe is a classic take on the traditional pot pie, but with the added bonus of being made with the delicious flavors of Kraft Foods. The dish starts with a creamy sauce that's made with a combination of cream of chicken soup, butter and herbs. The sauce is then poured over a layer of cooked chicken, vegetables and potatoes and topped with a flaky pie crust. It's then baked to perfection in the oven and served hot. This recipe is a sure-fire crowd pleaser and is sure to be a favorite in your home.
Prep Time
This recipe only takes about 10 minutes to prepare. You'll need to gather all the ingredients, mix them together and then pour the mixture into a greased 9” pie dish. Once that's done, you'll need to top it off with the flaky pie crust and bake it in the oven for about 45 minutes.
Cook Time
This recipe takes about 45 minutes to cook in the oven. You'll want to keep an eye on it, as the top may become golden brown before the bottom is done. You'll know it's ready when it's bubbling and the top is golden brown.
Ingredients
- 1 can (10 3/4 oz.) Cream of Chicken Soup
- 1/4 cup butter, melted
- 1/2 teaspoon dried thyme leaves
- 2 cups cooked chicken, cubed
- 2 cups frozen mixed vegetables
- 1/2 cup sliced carrots
- 1/2 cup frozen green beans
- 1 cup diced potatoes
- 1/2 cup chicken broth
- 1/2 cup all-purpose flour
- 1 package (14.1 oz.) refrigerated pie crusts
Instructions
Preheat oven to 425°F. Grease a 9” pie dish with butter or cooking spray. In a medium bowl, whisk together the cream of chicken soup, melted butter and thyme leaves until combined. Add the cubed chicken, mixed vegetables, carrots, green beans, potatoes and chicken broth. Stir to combine. Sprinkle the flour over the top and mix until everything is evenly coated. Pour the mixture into the prepared pie dish and spread it out evenly. Top with one of the pie crusts, crimping the edges to seal. Cut a few slits in the top of the crust. Bake for 40-45 minutes or until the top is golden brown and the filling is bubbling.
Equipment
- 9” pie dish
- Medium bowl
- Whisk
- Spatula
Notes
This recipe can be made with either fresh or frozen vegetables. If using frozen, you'll need to thaw them before adding them to the mixture. You can also use cooked, cubed turkey instead of chicken if you'd like.
Nutrition: Per Serving
- Calories: 400
- Total Fat: 19g
- Saturated Fat: 10g
- Cholesterol: 55mg
- Sodium: 730mg
- Carbohydrates: 37g
- Fiber: 3g
- Sugar: 1g
- Protein: 14g
Recipe Tips
This recipe can easily be made ahead of time and stored in the refrigerator for up to 3 days. To reheat, simply bake in a 350°F oven for about 20 minutes or until heated through. You can also freeze the unbaked pot pie in an airtight container or freezer bag for up to 3 months. To bake, remove from freezer and thaw in the refrigerator overnight. Bake in a preheated 425°F oven for 45-50 minutes or until golden brown and bubbly.
This recipe is also easily adaptable to fit your taste. If you'd like a little bit more flavor, you can add some minced garlic, red pepper flakes or a pinch of smoked paprika. You can also substitute the vegetables for any of your favorites.
If you want to cut down on the fat and calories, you can use low-fat or fat-free cream of chicken soup and reduced-fat pie crusts. You can also use cooked, skinless chicken breasts to reduce the fat and calories even more.
For a gluten-free version of this recipe, you can use a gluten-free pie crust or make your own using a combination of gluten-free flour, butter and salt. You'll also need to use a gluten-free cream of chicken soup.
This Kraft Foods Chicken Pot Pie is sure to be a hit with the whole family. It's creamy, comforting and full of flavor. It's sure to become a regular in your dinner rotation. Enjoy!
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