Chicken Pot Pie Recipe

I have been looking for a quick and easy chicken pot pie recipe for some time now. I convinced myself that this would be a good way to get Andrew to eat both veggies and meat. Kraftfoods.com finally read my mind and a recipe for chicken pot pie was included in a weekly recipe email that I receive.

This recipe has everything that I require before I make something new: 1. It can be assembled quickly. 2. It is easy to assemble/cook 3. It does not require alot of ingredients 4. I can find the ingredients at a "normal" grocery store in South Georgia. 5. It tastes good.

This really was a very tasty version of Chicken Pot Pie. I am even tempted to say, "It is the best chicken pot pie I have ever eaten!".

Here is the recipe:

1lb boneless, skinnless chicken breasts, cut into bite sized pieces
2 Tbsp. zesty italian dressing
2 cups frozen mixed vegetables
1 can cream of chicken
1/4 lb velveeta pasteurized prepared cheese product, cut into 1/2 inch cubes
1 sheet frozen puff pastry, thawed ( I used a pie shell)
1 egg beaten (did not use this because I was using a pie shell)

Heat oven to 400 degrees. Cook and stir chicken in dressing in large skillet until done. Stir in vegetables and soup. Spoon into greased 9-inch baking square dish. Top with Velveeta.

Unfold pastry sheet. Place over chicken mixture. Fold under edges of pasty. 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 minutes or until crust is deep golden brown. Let stand 5 minutes before serving.

Rob and I loved this dish! Andrew, being the fickle eater, decided he was happy with string cheese and yogurt!