Thursday, October 16, 2008

Chicken Pot Pie














I can do better. This certainly isn’t the prettiest pot pie to emerge from my oven, however, it was delicious. Let me share where I went wrong. First off, this recipe calls for puff pastry. Puff pastry needs to thaw for 30-40 minutes at room temperature or 4 hours in the refrigerator. I know this. That doesn’t mean that I remembered it when preparing this dish. The filling for the pot pie was all put together and ready to be topped with the pastry when I realized that my puff pastry was still chillin’out in the freezer. Darn it. I let it thaw for 15 minutes. Not really enough. Then I topped my pot pie and popped it in the oven. 10 minutes later I realized that I’d forgotten to cut some slits in the top for steam to vent. So I pulled her out and cut some slits. So, on top of not thawing, I condensed the “puff” by cutting the pastry after it started baking. But, oh no… I wasn’t finished there. A couple of minutes later I realized that I forgot to brush the top with egg. I wanted my pot pie to look pretty in the picture with a nice golden brown sheen, so I pulled her out again and brushed. Stupid, stupid, stupid. It’s almost like I didn’t want that pastry to live up to her name: “Puff”. Truthfully, I made dinner while talking on the phone with my sister and trying to keep the baby happy with toys and snacks. Shame on me, I was not focused on the recipe. Still, like I said, it was yummy. Even the baby had two helpings. I know all of you can do better. Learn from my mistakes. Thaw your pastry, cut slits to vent, brush with egg….all before you bake your pot pie.

I found this recipe in my Kraft Food and Family magazine. I made a couple of alterations. First, my chicken was already cooked. I put the cooked chicken in with the Italian dressing and sautéed with about 1/2 to ¾ cup of onion before adding the cheese, veggies, and soup.

Gram’s Chicken Pot Pie Updated
Prep Time:10 min
Total Time:40 min
Makes:6 servings
What You Need

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
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, soup and VELVEETA. Spoon into greased 9-inch square baking dish.
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 crust to permit steam to escape. Place on baking sheet.
BAKE 30 min. or until crust is deep golden brown. Let stand 5 min.
Kraft Kitchens Tips

Healthy Living
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 Made with 2% Milk Pasteurized Prepared Cheese Product.
Serving Suggestion
Serve with a mixed green salad tossed with fresh apple slices.
How to Thaw Pastry Sheets
Remove pastry sheet from freezer; cover with plastic wrap. Thaw at room temperature for 30 min. or in refrigerator for 4 hours. Thawed wrapped pastry sheets can be stored in refrigerator up to 2 days before

3 comments:

Katie said...

Doesn't that sort of stuff always happen when you are trying to multi-task? It still looks and sounds delicious! Maybe I'll try it soon. Any ideas for a picky little boy who doesn't like meat but will eat fish?

Krista said...
This comment has been removed by the author.
Krista's Kitchen said...

We are a house divided on the issue of fish. I tend to skip over fish recipes because I know that only part of us will eat it. However, I'm thinking of trying again. I'll check my files and see what I come up with.

Do the girls eat fish?

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