Cheesy Chicken Pot Pie

What to do with leftover rotisserie chicken from the night before? Try this all time favorite comfort food, just updated! Still has the same hearty flavor, just now with ….yes a cheddar cheese sauce! This meal is great if you plan on having a party for brunch, and easy to freeze any left overs!

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What you need:

2 teaspoon of kraft zesty Italian dressing

2 cups of shredded chicken

2 cups of frozen vegetable mix

1 can condensed cream of chicken soup

1/4 lb (4 oz) Velvetta cheese 0r can use shredded cheddar cheese

1 sheet frozen puff pastry – see directions on box about defrosting

1 egg, lightly beaten

Directions:

Heat oven to 400 degrees. Heat dressing in a large skillet . Add shredded chicken, cook to coat chicken in dressing. Stir in vegetables, soup and Velvetta. Spoon into a greased 9 inch square baking dish. Unfold pastry sheet, fold under the edges of pasty, press onto top of baking dish to seal. Brush pastry with egg. cut several slits in top crust to permit steam to escape.

Place dish on baking sheet. Bake 30 min or until deep golden brown. Let stand for 5 minutes before serving. Makes about 6 servings.

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2 thoughts on “Cheesy Chicken Pot Pie

  1. Can I use cream of chicken soup that you have in a powder form and you add water to it to make a soup?

    • Absolutely! There is actually a healthy substitute of cream and chicken soup out there but honestly I have found that using the can actually does make all the difference. Definitely has more of a creamy flavor!

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