Yummy Chicken Pot Pie

Ingredients:
2 tbsp Kraft zesty Italian dressing
1 lb. boneless skinless chicken breasts cut into bite size pieces
2 cups frozen mixed veggies
1 can condensed cream of chicken soup
1/4 pound Velveeta pasteurized cheese
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 veggies, soup and Velveeta. Spoon into greased 9 inch square 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 slits in top crust to let steam.

Place dish on baking sheet. Bake for 30 min or until deep golden brown. Let stand 5 minutes.

I am actually not a fan of chicken pot pie but Mike likes it so I tried this recipe and we both loved it, and even Ellie ate it.