Easy Chicken pot pie

I found this in one of my Kraft food mag. and just love it. it is supper easy and cheep!

Prep: 10 min Total 40 min

2 Tbsp. Kraft Zesty Italian Dressing
1 lb. Boneless skinless chicken breasts cut into bite-size pieces
2 cups frozen mixed veg.
1 can condensed cream of chicken soup
1/4 cup shredded cheese (i use whatever i have)
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten

preheat oven to 400. heat dressing in large skillet. add chicken; cook and stir 5 min or until cooked through. stir in veg.. soup, and cheese. spoon into greased 9-inch 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 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 5 min. before serving

Taco Pie

This is a good one. Since it only requires a few tortillas it is great for those dinners when you have a bit of this and that and not a lot of time.

1 lb. beef
can on beans
can of corn
tomato product (Paste/diced/sauce all work well)
season to taste (taco seasoning is great)
Be creative and add what you have and like-I am trying enchilada sauce next time.

brown beef, add in everything else. It should make thick stew.

about 2 cups shredded cheese
3-4 tortillas

In a cake pan about the same size as your tortillas put a tortilla done first. Spread about 1 cup of stew mixture sprinkle some cheese. continue to layer tortilla, stew and cheese until you reach the top. Making sure that there is enough cheese to cover the top.

Bake at 375 for about 15-20 minutes or until cheese is melted on top. Let sit a few minutes. Cut like a pie. Serve with sour cream and salsa if you want and have.