Chicken Pot Pie *

 1 pound boneless skinless chicken breasts, cut into bite size pieces

2 Tbsp zesty italian dressing

2 cups frozen mixed vegetables

1 can cream of chicken soup

4 oz velveeta, cut into cubes

1 sheet frozen puff pastry (1/2 of 17.3 oz pkg) thawed

1 egg, beaten

Heat oven to 400.  Cook and stir chicken in dressing in large skillet on medium heat for 5 minutes or until done.  Stir in vegetables and soup.  Spoon into greased 9 inch square 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 minutes or until crust is deep golden brown.  Let stand 5 minutes before serving.

Serves 6