Gram's Chicken Pot Pie Updated

• 2 Tbsp. Kraft Zesty Italian Dressing
• 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
• 3 cups frozen broccoli, cauliflower and carrot blend
• 1 can (10 fl oz/284 mL) condensed cream of chicken soup
• 1/2 cup Cracker Barrel Shredded Double Cheddar Cheese
• 1 block (1/2 of 411-g pkg.) frozen puff pastry, thawed
• 1 egg, beaten

1. Heat oven to 400 degrees F.
2. Heat dressing in large skillet on medium heat.
3. Add chicken; cook 5 min.
4. or until done, stirring occasionally.
5. Stir in vegetables and soup.
6. Spoon into 9-inch square baking dish sprayed with cooking spray; top with cheese.
7. Roll pastry on lightly floured surface to 10-inch square; place over chicken mixture.
8. Fold under edges of pastry; press onto top of baking dish to seal.
9. Brush pastry with egg.
10. Cut several slits in pastry to permit steam to escape.
11. Place dish on baking sheet.
12. Bake 30 min.
13. or until crust is deep golden brown.
14. Let stand 5 min.
15. before serving.

italian dressing, chicken breasts, frozen broccoli, condensed cream, cheddar cheese, egg

Taken from www.kraftrecipes.com/recipes/grams-chicken-pot-pie-updated-108134.aspx (may not work)