Gram's Chicken Pot Pie Updated
Courtesy of VELVEETA® and RO*TEL® 6 Servings • 15 Min. Prep Time • 30 Min. Cook Time| Ingredients |
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| 1 lb. boneless skinless chicken breasts, cut into bite-size pieces |
| 2 Tbsp. KRAFT® Zesty Italian Dressing |
| 2 c. frozen mixed vegetables (carrots, corn, green beans, peas) |
| 1 can (10-3/4 oz.) condensed cream of chicken soup |
| 1/4 lb. (4-oz.) VELVEETA®, cut into 1/2-in. cubes |
| 1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg. ), thawed |
| 1 egg, beaten |
Directions:
1. Heat oven to 400°F.
2. Cook and stir chicken in KRAFT® Italian dressing in large skillet on medium heat 5 min. or until chicken is done. Stir in vegetables and soup. Spoon into 9-in. square baking dish sprayed with cooking spray; top with VELVEETA®.
2. Unfold pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush with egg. Cut several slits in pastry to permit steam to escape. Place dish on baking sheet.
3. Bake 30 min. or until crust is deep golden brown. Let stand 5 min. before serving.
Note: How to Thaw Pastry Sheets: Remove pastry sheet from freezer; cover with plastic wrap. Thaw at room temperature 30 min. or in refrigerator 4 hrs. Thawed wrapped pastry sheets can be stored up to 2 days in refrigerator.
Nutrition:
Calories: 470; Total Fat: 26g; Saturated Fat: 8g; Cholesterol: 100mg; Total Carbs: 30g; Fiber: 2g; Sugar: 5g; Protein: 26g; Sodium: 820mg;