Shortly after Grayson was born, when Tom passed away, we were flooded with meals from friends and family. My good friend Christa was so sweet and brought us chicken pot pie. I haven't been the biggest fan of pot pie so I was really reluctant when she said she was bringing me one. I was so grateful that I didn't have to cook and so thankful that she was so incredibly kind that I would have happily accepted and eaten anything!
I lucked out because her chicken pot pie was freaking AWESOME. We seriously ate the entire 13x9 pan! The kids and all! Recently I came across a recipe for a cheesy chicken pot pie on Kraftfoods.com and had the brilliant idea of combing that recipe with Christa's recipe. It. Was. YUMTASTIC! And pretty easy too. Here's what ya need followed by the instructions:
Ingredients:
- 4oz. Velveeta Cheese, cubed
- 2 Cans of Cream of Chicken Soup {I use the 98% Fat Free version.}
- 1 Cup of Sour Cream {I use light sour cream.}
- 1lb. of cooked Chicken Breast, cubed {To save time, I use a rotisserie chicken.}
- 1 Small bag of Frozen Mixed Veggies
- 1 Sheet Frozen Puff Pastry, thawed
- 1 Egg, beaten
- Preheat the oven to 400°.
- Stir together cheese, soup, sour cream, chicken, and vegetables.
- Spoon into 13x9 pan.
- Unfold puff pastry, place over chicken mixture, pressing edges around the pan.
- Brush the puff pastry with the beaten egg.
- Cut slits into the pastry and place the pan on a baking sheet.
- Bake 35 minutes or until the puff pastry is golden brown. Let stand 5 minutes before serving.
Enjoy!
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