"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from The Martin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Martin
Added: Thursday, July 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 T Kraft zesty Italian dressing
1 lb boneless skinless chicken breasts, cut up in bite size pieces
2 C frozen mixed vegetables
1 C 10 3/4oz cream of chicken soup
1/4 lb (4oz) velveeta cut up
1 sheet frozen puff pastry 1/2 of 17.3 oz pkg thawed, can find in store by frozen pie crusts
1 egg beaten

Directions:
Directions:
Heat oven to 400. Heat dressing in large skillet, add chicken cook 5-10min or until cooked through. Stir in vegetables, soup, and velveeta. Spoon into greased 9 inch baking dish. Unfold pastry sheet place over chicken mixture. Fold under edge of pastry press onto top of baking dish to seal. Brush pastry with egg. Cut several slits in top of crust to permit steam to escape. Place dish on baking sheet. Bake 30min or until golden brown. Let stand 5 minutes.

Number Of Servings:
Number Of Servings:
6

 

 

 

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