Chicken Pot Pie (Success!)

MmmMmm Perfect Pot Pie.

I typically don't find recipies that are all that appealing from Kraft Foods but I have to admit, this was a winner.

One recipe change I would make in the future is to elliminate the Zesty Italian Dressing and just cooking the chicken in seasonings of your choice. It gave it a much too sweet taste that I could have done without.

One piece of advice, when working with the pastry puff, be very careful when unfolding it, if it rips, take the egg and brush it on and press the pastry back together.

So, without further adue.. I present to you a very hearty, stick to your ribs, family favorite:

Ingredients:
2 Tbsp. KRAFT Zesty Italian Dressing
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups frozen mixed vegetables
1 can (10-3/4 oz.) condensed cream of chicken soup
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
1 egg, lightly beaten

PREHEAT oven to 400ºF. Heat dressing in large skillet. Add chicken; cook and stir 5 min. or until cooked through. Stir in vegetables, 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 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.