Chicken Pot Pie Recipe

Here's a super yummy Chicken Pot Pie recipe for those chilly autumn evenings. In my opinion, cheese makes everything better :P but if you don't want it so cheese you can cut the amount of Velveeta (or use condensed cheese soup instead) but I would also reduce the amount of Italian Dressing so it's not runny. If you don't have puffed pastry you can make the crust from biscuits or pie crust as well. This pot pie recipe from Kraft is easy and yummy. I hope you enjoy it!

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 and soup. Spoon into greased 9-inch square baking dish; top with VELVEETA.

UNFOLD pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush pastry with egg. Cut several slits in pastry to permit steam to escape.

PLACE dish on baking sheet. Bake 30 min. or until crust is deep golden brown. Let stand 5 min. before serving.


Gram's Chicken Pot Pie Updated recipe at Kraftfoods.com