This recipe from the Kraft magazine, caught my eye….since I really like Pot Pie. I haven’t tried this yet, but I will very soon. It uses Puff Pastry for the top, but you could also use purchased or homemade pie crust as well. The reviews were all 5 star, so it must be pretty darn good. Let me know, if you beat me to it. Leave a comment under this post, so others will know what you think!
YOU WILL 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 – cut into 1/2-inch cubes
1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
1 egg, beaten
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 – cut into 1/2-inch cubes
1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
1 egg, beaten
DIRECTIONS:
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.