Tuesday, September 16, 2008

Chicken Pot Pie

Gram’s Chicken Pot Pie Updated
www.kraftfoods.com
(Adapted for Freezer by Avalie)

WHAT YOU NEED:
1 Disposable baking tin
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

FREEZER DIRECTIONS:
1. Cook and stir chicken in dressing in large skillet on medium heat 5 min. or until done. Stir in vegetables, soup and VELVEETA. Spoon into greased disposable 9x9 baking pan.
2. 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 crust to permit steam to escape. Cover with foil and freeze.
3. Place pot pie in refrigerator 24 hours in advance, if possible.
4. Preheat oven to 400ºF. Bake 30 min. or until crust is deep golden brown. Let stand 5 min.
5. If cooking from frozen, bake (covered with foil) until middle is heated through. Let stand 5 minutes.

CONVENTIONAL DIRECTIONS:
HEAT oven to 400ºF. Cook and stir chicken in dressing in large skillet on medium heat 5 min. or until done. 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. Brush with egg. Cut several slits in crust to permit steam to escape. Place on baking sheet.
BAKE 30 min. or until crust is deep golden brown. Let stand 5 min.

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