It's been pretty chilly here in the midwest the last several days, so that causes me to spend time in the kitchen baking and cooking things that make me feel warm and cozy ~ you know, comfort food. I was reading Melissa's blog today and she mentioned that Carrie has started a Dinner Challenge over at her blog to help us all expand our recipe repertoires. Each night (for the next 5 nights) we are cooking a new recipe, photographing the finished project, and then sharing the recipes on our blogs. I know I am always looking for new, tried and true recipes that the family will enjoy, so maybe your are too. I find a lot of tasty recipes in Kraft's Food & Family magazine that in published 5 times a year. The subscription is free and you can sign up for it here. This recipe is from the Winter 2008 issue and was first made by my daughter. She and her fiance raved about it, so of course I had to give it a try. GRAM'S CHICKEN POT PIE
Serves 6
2 Tbls Kraft Zesty Italian Dressing (may substitute light dressing, if desired)
1 lb boneless, skinless chicken breasts, cut into bite sized pieces. (I used Perdue's cooked chicken pieces - 10 oz)
2 cups frozen mixed vegetables
1 can (10.75 oz) condensed cream of chicken soup
4 oz Velveeta cheese, cut up (may substitute Velveeta made with 2% milk, if desired)
1 sheet frozen Pepperidge Farm puff pastry, thawed
1 egg, lightly beaten
Preheat oven to 400 degrees. Heat dressing in large skillet. Add chicken; cook and stir 5 minutes or until cooked through. 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 pastry with beaten egg. Cut several slits in top of crust to permit steam to escape.Place dish on baking sheet. Bake 30 minutes or until deep golden brown. Let stand 5 minutes before serving.
