Chicken Pot Pie

This is a really easy way to make a pot pie! It's always a big hit at our house and I hope it will be at yours too.

CHICKEN POT PIE

DailyMesses.com

Prep time 10 min., Total time 40 min. Serves 6.

You will need:

• 2 tbpn zesty Italian dressing (or black pepper, salt, and Italian seasoning to taste)
• 1 lb. boneless/skinless chicken, cut into bite sized pieces
• 2 cups frozen mixed vegetables
• 1 can (10 3/4 oz) cream of chicken soup
• 1/4 lb (4 oz) Velveeta, cut up
• 1 sheet frozen pastry, thawed (HINT: I like to leave mine still a little frozen. I find if it is thawed completely, it sticks together and is hard to unfold and place on the filling.)
• 1 egg, lightly beaten

Directions:

Egg wash

1. Preheat oven to 400 degrees F.
2. Heat dressing in large skillet.
3. Add chicken. Cook and stir 5 minutes or until cooked though.
4. Stir in vegetables, soup, and Velveeta (if using seasonings instead of dressing, add in here)
5. Spoon into greased 9 inch square baking dish.
6. Unfold pastry sheet. Place over chicken mixture. Fold under edges of pastry. Press down to seal.
7. Brush egg onto pastry. Cut several slits in crust to permit steam to escape.
8. Place on cookie sheet (in case of overflow). Bake 30 minutes or until golden brown. Let stand a few minutes before serving.