Chicken Pot Pie

By cheeserohan

Ingredients

• 2 Tablespoons Italian dressing
• 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
• 2 cups frozen mixed vegetables
• 1 can condensed cream of chicken soup
• 1/4 pound Velveeta cheese product, cut up
• 1 sheet puff pastry, thawed
• 1 egg, lightly beaten

Preparation

Step 1

Preheat oven to 400F. Heat dressing in large skillet. Add chicken, cook and stir 5 minutes 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 minutes, or until deep golden brown. Let stand 5 minutes.