Saturday, November 22, 2008

Chicken Pot Pie













This is the perfect EASY meal for a cold winter night.
It's one of my husbands favorites. I saw this in Kraft magazine, and after making it,
had to add it to the list. The cheese adds such great flavor to this recipe.
Photo also courtesy of Kraft.







2 Tbsp. Italian Dressing ( I used Kraft)
1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
3 cups frozen mixed vegetables
1 can condensed cream of chicken soup
1/2 cup Cheddar Shredded Cheese
1/2 block (1/2 of 397-g pkg.) frozen puff pastry, thawed
1 egg, lightly beaten
PREHEAT oven to 400ºF. Heat dressing in large skillet.
Add chicken; cook and stir 5 min. or until cooked through. Stir in vegetables and soup.
Spoon into greased 9-inch square baking dish; sprinkle with cheese.
ROLL out block of pastry on lightly floured surface to fit baking dish;
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 top crust to
permit steam to escape.
PLACE dish on baking sheet. Bake 30 min. or until deep golden brown.
Let stand 5 min. before serving.

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