Homemade Chicken Pot Pie

I made this for dinner last night and was amazed at how quick it was to make and how good it was! This does take a bit of planning...if this is what you're making make sure you get the puff pastry out of the freezer and let it thaw a few hours. If you do forget to do this just microwave it for a bit!

Prep Time:10 min
Total Time:40 min
Makes:6 servings

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.