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VELVEETA® Easy Cheesy Pot Pie

VELVEETA® Easy Cheesy Pot Pie recipe
photo by:kraft
Ground beef and vegetables in a cheesy sauce are baked in a casserole topped with refrigerated crescent roll dough in this easy, weeknight-quick pot pie.
20 min
45 min
6 servings, about 1 cup each
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me and my husband love this recipe we have made this quite a bit and will continue to make it
This was very good, I did change it up and use a can of cream of mushroom and a lttle bit of milk instead of the homemade gravy it calls for. My husband could not get enough of this dish. Fantastic!
I've made this recipe twice now. Each time there were no left overs! Everyone just loved it! I took the advice of some other reviews and used a can of cream of chicken. I used fresh baby carrots and canned baby peas. The peas did not hold up as well as the frozen ones in my last batch. Other than was great! I will be making this one again.
Very good comfort food. I will def make again! Thank you kraft.
Made this for supper, used canned potatoes, and Vegall veggies drained, very good, my whole family loved it.
This recipe was awesome! My family loved it. I made it the first time with HB meat and instead of making my own gravy for the top I used a can of cream of mushroom soup with a little milk to thin it out and poured if over the top. I also used thawed frozen veggies and diced canned potatoes. The second time around I used ground turkey breast to help minimize the fat...instead of cream of mushroom I used cream of chicken. Very yummy!!
Would add salt to ground beef when browning.
We like it as comfort food.
Very Cheesy! To simplify things, I used 2 cans of Veg-All and instead of making my own "gravy", I used a can of cream of Mushroom soup mixed with 1/2 cup of milk and poured that over the top. It was VERY good. The cresent roll fit perfectly. Will try it with chicken next time.
Very tasty and delicious dish! My crescent rolls covered the whole thing perfectly, but I will try with pie crust next time. I added some garlic powder and black pepper. I just love this dish. Thank you Kraft!
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