A gooey classic chicken pot pie with a puff pastry crust! 1/2 pkg Trader Joes Puff Pastry (1 sheet) 1 bag Trader Joes Organic Foursome Veggie Blend 2-3 chicken breasts 2-3 TBS Italian Dressing 1/2 cup Trader Joes Pub Cheese, the plain one 1 can cream of chicken soup Cut up the chicken breasts into 1 inch pieces. Saute the chicken in the italian dressing until they are no longer pink on the outside. (The chicken will continue to cook in the oven). Add cheese to the pan until its melty. Add frozen vegetables and the soup. Pour entire mixture in pan into a greased square deep dish. I use a 9×9. Top the dish with the sheet of puff pastry. I cut a few dashes into the top of the pastry. Bake at 400 degrees for 15-20 minutes or until the pastry is golden brown and the filling is all bubbly.