Made Over Chicken Pot Pie

I found this in one of my old Kraft Foods magazines.....and oh boy..am I glad I did!
The puff pastry (NOT Phillo dough) for the top is to die for...and adding velveeta (because we can all admit we love processed cheese in the form of a brick!) is genious!
It's quick and easy and yummy. I used 1 1/3 of puff pastry sheets (you can see where they are pieced together). Oh...and if you don't have velveeta and you go to buy it...get the SMALL brick. I bought the regular size, and only needed 1/8 of it! So...now I have lots of cheese brick in the fridge.
Hmmm....what can I do with that?
Anyway, enjoy!
Matti

Updated Chicken Pot Pie
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, lightly beaten, set aside

Heatoven to 400ºF. 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.