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Gram's Chicken Pot Pie Updated 

prep time
15 min
time
45 min
servings
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 (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-inch cubes
  • 1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
  • 1  egg, beaten

  • COOK and stir chicken in dressing in large skillet on medium heat 5 min. or until done. Stir in vegetables and soup. Spoon into 9-inch square baking dish sprayed with cooking spray; top with VELVEETA.
  • 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.
  • BAKE 30 min. or until crust is deep golden brown. Let stand 5 min. before serving.

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