Sunday, October 3, 2010

Chicken Pot Pie

I got this recipe from a friend a few years back (I believe off of the Kraft Food site), and it has proven to be one of our favorites. Nothing says comfort like a yummy chicken pot-pie, and this one is super easy!

Chicken Pot Pie

You will need:
-2 Tbsp zesty italian dressing (I used Kraft)
-4 boneless/skinless chicken breasts (cubed)
-2 cups frozen mixed vegetables (I used one regular sized bag of mixed peas, carrots, corn, and green beans)
-1 can cream of chicken soup
-4 oz velveeta cheeese, cubed ( I use a little more)
-1 sheet frozen puff pastry, thawed
-1 egg, lightly beaten

*to thaw puff pasty allow it to sit out on counter for about 30 minutes covered w/ plastic wrap.....or, if you know you'll be making this, let it thaw in the fridge overnight!

*preheat oven to 400
*heat italian dressing in a skillet, add chicken and cook 5min or until cooked through
*stir in vegetables, soup, and velveeta cheese
*spoon into a greased 9 inch square baking dish
*unfold pastry sheet and place over chicken mixture
*fold under edges of pastry and press sides onto top of baking dish to seal
*brush pastry w/ beaten egg
*cut several slits in top of pastry to allow steam to escape!!!
*bake 30 minutes or until golden brown (let stand for a few minutes before serving so it will be easier to cut) Enjoy!

1 comment:

  1. I tried this last night and love, love, love it ! Super easy and delicious!