Gram's Chicken Pot Pie

1 pound chicken breasts, cut into bite size pieces

2 Tbsp 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

1. Heat oven 400. Cook and stir chicken in dressing until done. Stir in vegetables and soup. Spoon into 9 inch square baking dish; top with Velveeta. (I usually just mix mine in with the soup and vegetables.)

2. Cut pastry sheet into 1/2 inch wide strips and lay on top chicken mixture in a lattice design.

3. Brush with egg. Bake 30 minutes or until crust is deep golden brown.

Recipe from Taste of Home Cooking School.