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Gram's Chicken Pot Pie Updated

Prep Time:

10 min

Total Time:

40 min

Makes:

6 servings

What You Need!

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

2 Tbsp. KRAFT Zesty Italian Dressing

2 cups frozen mixed vegetables

1 can (10-3/4 oz.) condensed cream of chicken soup

1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed

1 egg, beaten

Make It!

HEAT oven to 400ºF. Cook and stir chicken in dressing in large skillet on medium heat 5 min. or until done. Stir in vegetables and soup. Spoon into greased 9-inch square baking dish; top with VELVEETA.

UNFOLD pastry sheet; 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.

Kraft Kitchens Tips

Healthy Living

Save 40 calories and 5 grams of fat per serving by preparing with KRAFT Light Zesty Italian Dressing, reduced-sodium condensed cream of chicken soup and VELVEETA 2% Milk Pasteurized Prepared Cheese Product.

Serving Suggestion

Serve with a mixed green salad tossed with fresh apple slices.

How to Thaw Pastry Sheets

Remove pastry sheet from freezer; cover with plastic wrap. Thaw at room temperature for 30 min. or in refrigerator for 4 hours. Thawed wrapped pastry sheets can be stored up to 2 days in refrigerator.

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