CHICKEN PIE WITH PUFF PASTRY

Chicken Pie with Puff Pastry image

Delight in our tasty Chicken Pie with Puff Pastry, a twist on Grandma's classic pot pie. This Chicken Pie with Puff Pastry is comfort food done right.

Provided by My Food and Family

Categories Home

Time 1h

Yield 6 servings

Number Of Ingredients 7

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Ingredients

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 Tbsp. KRAFT Lite Zesty Italian Dressing
2 cups frozen mixed vegetables (carrots, corn, green beans, peas)
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1/4 lb. (4 oz.) 2% Milk VELVEETA, cut into 1/2-inch cubes
1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
1 egg, beaten

Steps:

Heat oven to 400ºF.
Cook and stir chicken in dressing in large skillet on medium heat 8 to 10 min. or until done. Stir in vegetables and soup; spoon into 9-inch square baking dish sprayed with cooking spray. Top with 2% Milk VELVEETA.
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 pastry to permit steam to escape. Place dish on baking sheet.
Bake 30 min. or until crust is deep golden brown.

Nutrition Facts : Calories 430, Fat 21 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 690 mg, Carbohydrate 32 g, Fiber 2 g, Sugar 5 g, Protein 26 g