chicken pot pie updated

ingredients

2 tblsp kraft italian dressing

1 lb. boneless skinless chicken breast cut into bite-size pieces
2 cups frozen mixed vegetables
1 can condensed cream of chicken soup

1/4 lb. velveeta pasteurized prepared cheese product, cut up

1 sheet frozen puff pastry thawed

1 egg lightly beaten

preheat oven to 400ºF.

heat dressing in large skillet. add chicken. cook and stir 5 min. or until chicken is cooked through.

stir in vegetables, soup and velveeta.

spoon into greased 9 in. squared baking dish.

unfold pastry sheet, place over chicken mixture. fold under edges of pastry: press on top of baking dish to seal.

brush pastry with egg. cut several slits in top of crust to permit steam to escape.

bake 30 minutes or until deep golden brown.

let stand 5 min before serving.