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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.
time
prep:
20 min
total:
45 min
servings
total:
6 servings, about 1 cup each
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posted:
6/10/2007
Not a big beef fan so I tweaked the recipe to be more like chicken pot pie. I used leftover rotisserie chicken, 2 cans of veggies, 1 1/2 cup colby jack cheese, and a can of cream of chicken soup instead of the flour thickener. Added some jarred minced garlic, lemon pepper, and dried parsley. Very yummy and flavorful! The chicken's very tender and it's already flavored so everything tastes wonderful! I did use the crescent roll crust and it puffed up beautifully.
posted:
5/14/2007
You all at Kraft are making my family very happy. Another tasty, yet easy, winner!!
posted:
5/10/2007
the whole family loved it yummy to our tummies
posted:
4/6/2007
To bland for me. I may try it again but use more flavor such as steak sauce.
posted:
12/12/2006
posted:
12/5/2006
Very tasty and easy to make. Per another cook's comments, I did leave out the extra salt. It was salty enough without it. My cresent rolls did not quite cover the dish but it was not an issue. I also added some corn to the dish and a little garlic.
posted:
12/1/2006
I liked this recipe, but would recommend not adding any salt. The cheese is salty enough. I also used beef broth instead of water to give it a little more flavor.
posted:
11/24/2006
This recipe was pretty awesome I substituted a pie crust instead of the crescent rolls and the kids loved it too.
posted:
11/12/2006
THe best pot pie ever!!!Loved it! I did add 2 extra cups of potatos!
posted:
11/8/2006
This recipe was awesome!!! My husband absolutely loved it! He said it was the best thing I had ever made for him!
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