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Gram's Chicken Pot Pie Updated Recipe

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This recipe for Gram's Chicken Pot Pie Updated is from The Wagensveld Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
2 Tbsp. Kraft Zesty Italian Dressing
3 cups frozen mixed vegetables (broccoli, carrots, peas, peppers)
1 can (10 fl oz/284 mL) condensed cream of chicken soup
1/2 cup Kraft Double Cheddar Shredded Cheese 1/2 block (1/2 of 397-g pkg.) frozen puff pastry, thawed
1 egg, beaten
Directions:
Directions:
HEAT oven to 400ºF.

COOK and stir chicken in hot dressing in large skillet on medium heat 5 min. or until done. Stir in vegetables and soup. Spoon into 9-inch square baking dish sprayed with cooking spray; top with cheese.

ROLL pastry on lightly floured surface to 10-inch square; 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.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
prep time 10 min total time 40 min
Personal Notes:
Personal Notes:
Make AheadPrepare as directed. Freeze up to 2 months. When read to serve, thaw frozen pot pie overnight in refrigerator. Bake in 400ºF oven 30 min. or until crust is deep golden brown. How to Thaw Pastry SheetsRemove pastry sheet from freezer; cover with plastic wrap. Thaw at room temperature 30 min. or in refrigerator 4 hours. Thawed wrapped pastry sheets can be stored in refrigerator up to 2 days.

 

 

 

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