This is a more cheesy, slightly less condensed-soupy version of the chicken pot pie. It is incredibly easy to make. While it has its differences in crust and vegetables, the updates are welcome, and the taste is still comforting. I usually don't serve sides with this because it has bread, veggies, and meat, so I wrote that it makes 5 servings. It fills an 8x8 baking dish. Adapted from Kraft Food and Family magazine.
- 29.58 ml olive oil
- 680.38 g boneless skinless chicken breasts, cut into bite-size pieces (about 3 medium-large breasts)
- 453.59 g bag stir fry vegetables (or any mixed vegetables, I use broccoli stir fry)
- 304.75 g can condensed cream of chicken soup (I use 98% fat free)
- 113.39 g Velveeta cheese, cut into small cubes (Velveeta made with 2% milk saves some calories and fat)
- 491.29 g package frozen puff pastry (you will only need one sheet)
- 1 egg, lightly beaten
- Heat the olive oil in a large skillet over medium heat. Add the chicken; cook and stir for 5 minutes, or until the chicken is cooked through.
- Stir in frozen vegetables, soup, and Velveeta. Stir until the Velveeta is melted.
- Spoon into a greased 8x8 baking dish.
- Preheat the oven to 400 degrees F.
- Unfold the pastry sheet, and place it over the chicken mixture. Fold the edges of the pastry under itself, inside the lip of the dish, and press the pastry somewhat against the edges of the dish to seal (if you can - I am never super successful at doing this, mine always kinda "floats" on top of the chicken mixture).
- Brush the top of the pastry with an egg.
- Cut several slits in the pastry to permit steam to escape.
- Place the dish on a baking sheet, and bake for 30 minutes, or until golden brown. Let stand 5 minutes before serving.