Monday, September 8, 2008

Laurie's Chicken Pot Pie (Jeni's Variation)

(From Laurie Busch)

1/4 bottle Kraft Zesty Italian Dressing
1 lb. boneless, skinless chicken breasts, cut into bit sized pieces
2 cups frozen, mixed veggies
1 can cream of chicken soup
8 oz. velveeta, cut up
1 sheet frozen puff pastry
1 egg, lightly beaten
Montreal Steak seasoning

Preheat oven to 400. Heat dressing in large skillet. Add chicken and cook thoroughly. Stir in veggies, soup and velveeta. Sprinkle with desired amount of steak seasoning. Spoon into a 9" square, greased dish. Unfold pastry, place over mixture, tuck in edges. Press onto top of dish to seal. Brush with egg, cut slits to vent.

Place on baking sheet; Bake 30 minutes; Let stand 5 minutes before serving.

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