Grandma's Pot Pie

By punk

Ingredients

• 1 lb. boneless skinless chicken breasts,
• cut into bite-size pieces
• 2 Tbsp. KRAFT Zesty Italian Dressing
• 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 into 1/2-inch cubes
• 1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
• 1 egg, beaten

Preparation

Step 1

HEAT oven to 400F. Cook and stir chicken
in dressing in large skillet on medium
heat 5 min. or until done.
Stir in vegetables and soup. Spoon into greased
9-inch square baking dish; top with VELVEETA.
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 pastry to permit steam to escape.
PLACE dish on baking sheet. Bake 30 min. or until crust
is deep golden brown. Let stand 5 min. before serving.