This was submitted by Loretta Blair ([EMAIL PROTECTED] on) 
Rhondas_Recipe_Exchange (group is closed)
Gram’s Chicken Pot Pie
Prep:  10 min.  Total:  40 min.
2 tablespoons Kraft Zesty Italian Dressing
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups frozen mixed vegetables
1 can (10 ¾ oz.) condensed cream of chicken soup
¼ lb. (4 oz.) Velveeta Pasteurized Prepared Cheese Product, cut up
1 sheet frozen puff pastry (1/2 of 17.3 oz. package) thawed
1 egg, lightly beaten
Preheat oven to 400ºF.  Heat dressing in large skillet.  Add chicken; cook and 
stir 5 min. or until cooked through.  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 pastry with egg.  Cut several 
slits in top crust to permit steam to escape.  
Place dish on baking sheet..  Bake 30 min. or until deep golden brown.  Let 
stand 5 min. before serving.
Makes 6 servings.


Rhonda G in Missouri


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