- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 2 tablespoons KRAFT Zesty Italian Dressing
- 2 cups frozen mixed vegetables
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/4 pound VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
- Heat oven to 400 degrees F. Cook and stir chicken in dressing in large skillet on medium heat 5 min. or until done. Stir in vegetables, soup and VELVEETA. 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 with egg. Cut several slits in crust to permit steam to escape. Place on baking sheet.
- Bake 30 min. or until crust is deep golden brown. Let stand 5 min.