Chicken Pot Pie

I remember begging my Mom to let us eat the little frozen pot pies as kids. I can still taste the gooey crust, burned at the edges of the little tin pans they came in. This recipe is much, much better.

2 T. Italian Dressing
1# chicken breast, cubed
2 C. frozen mixed vegetables
1 can cream of chicken soup
4oz. Velveeta cheese, cubed
1 sheet frozen puff pastry
1 egg, lightly beaten

Heat dressing in large skillet. Add chicken, and cook for 5 minutes, or until cooked through.
Stir in vegetables, soup, and Velveeta. Stir until incorporated.
Spoon mixture into greased 9" baking dish.

Unfold pastry sheet; place over chicken mixture. Fold under edges of pastry, press onto top of baking dish to seal.
Coat top of crust with egg. Cut several slits in pastry to permit steam to escape.

Place dish on baking sheet. bake @ 400* for 30 minutes, until a deep, golden brown.
Let stand 5 minutes before serving.

{LDM}