Chicken Pot Pie
2 Tbsp. 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.) 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 cheese. 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.