Recipe from Jane

Gram’s Chicken Pot Pie 

I got this from a Kraft recipe book I get once a month and we love it.  The only changes I’ve made have been I use a 13×9 cake pan and I add mushrooms.  I also usually use 2 cans of soup since I’m making the batch a little bigger.  We love it for lunch the next day. I also put the baking crust on the bottom as well as the top.  I found if you don’t do that, it all just comes pouring out after you take out the first piece.  This is also very good to make ahead of time.  I usually make it the night before but then remember, it has to cook a little bit longer because everything is cold.

2 Tbsp Kraft Zesty Italian Dressing

1 lb boneless chicken breast in bite size pieces

2 cups frozen mixed vegtables

1 can cream of chicken soup

1/4 lb package of Velveeta cheese

1 sheet pastry 

1 egg, lightly beaten

Heat oven to 400.  Heat dressing in large skillet.  Add chicken, cook and stir 5 minutes or until cooked through.  Stir in vegetables, soup and velveeta.  Spoon into greased 9 inch square baking dish.

Unfold pastry sheet, place over chicken mixture.  Fold under edges of pastry, press onto top of baking dish to seal.  Bush pastry with egg.  Cut several slits in top crust to permit steam to escape.

Place dish on baking sheet.  Bake 30 minutes or until deep golden brown.  Let stand 5 minutes.  Makes 6 servings.