Gram's Chicken Pot Pie Updated

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Prep Time:

10 min

Total Time:

40 min

Makes:

6 servings, 1/6 recipe (200 g) each

What You Need!

1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces

2 Tbsp. KRAFT Zesty Italian Dressing

3 cups frozen mixed vegetables (carrots, broccoli, peas and peppers)

1 can (10 fl oz/284 mL) condensed cream of chicken soup

1/2 cup KRAFT Double Cheddar Shredded Cheese

1/2 block (1/2 of 397-g pkg.) frozen puff pastry, thawed

1 egg, beaten

Make It!

HEAT oven to 400ºF.

COOK and stir chicken in hot 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 cheese.

ROLL out pastry on lightly floured surface to 10-inch square; 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

Make Ahead

Prepare as directed. Freeze up to 2 months. When read to serve, thaw frozen pot pie overnight in refrigerator. Then, bake 30 min. or until crust is deep golden brown.

Substitute

Prepare using your favourite Kraft Shredded Cheese.

How to Thaw Pastry Sheets

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