Comida Kraft
Recipe Box

Cheesy Chicken Pot Pie

Cheesy Chicken Pot Pie is rated 4.195121951219512 out of 5 by 205.
Prep Time
10
min.
Total Time
35
min.
Servings

8 servings

Some classics can't be improved. Pot pie isn't one of them. A delicate crust yields to veggies and chicken in a cheesy sauce. Yes, we said cheesy.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 375ºF.
  • Combine first 4 ingredients in 13x9-inch baking dish.
  • Unroll dough; place over chicken mixture.
  • Bake 20 to 25 min. or until crust is golden brown.

Healthy Living

Save 40 calories and 4g of fat, including 2g of sat fat, per serving by preparing with 2% Milk VELVEETA, 98% fat-free condensed cream of chicken soup and refrigerated reduced-fat crescent dinner rolls.

Note from KRAFT Kitchens

We appreciate your comments, and we agree that thawing the vegetables first produces a better dish. Thank you for all of your suggestions!

How to Thaw the Frozen Vegetables

Place vegetables in a colander inside a bowl and run warm water over them; let stand 5 min. or until they are thawed. Drain.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 350
Total fat 16g
Saturated fat 7g
Cholesterol 65mg
Sodium 790mg
Carbohydrate 25g
Dietary fiber 1g
Sugars 7g
Protein 24g
% Daily Value
Vitamin A 25 %DV
Vitamin C 2 %DV
Calcium 25 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This was very good and we are going to add this to our dinner night rotations! This was very good and we are going to add this to our dinner night rotations! I didn't have velveeta so I used sharp cheddar and made real small dices so it would melt better. Here is what I did : i cooked the frozen veggies, drained them, put them back in the pot. added 4 cubed pre cooked chicken breasts ( garlic herb), one can of cream of chicken (low fat) and half a can of cream of mushroom (low fat), the cubed cheese pepper and some garlic salt. mixed it all together then put it in the pan. Covered with reduced fat crescent rolls. I had to stretch them to cover the pan but it was just enough. I then sprinkled a little garlic salt on top of the rolls for more flavor. I ended up cooking it for 30 minutes to get the rolls brown. We loved it!!
Date published: 2013-01-03
Rated 3 out of 5 by from I made this for dinner and my picky husband ate it and even took seconds. I made this for dinner and my picky husband ate it and even took seconds. I used two cans of cream of chicken soup and two cans of the crescent rolls to cover. I cooked and drained the mixed vegetables beforehand. I mixed together the 2 cans of cream of chicken soup, the mixed vegetables, chicken, and the cubed Velveeta before pouring into a 9x13 metal baking pan. Next time I will heat the mixture to melt the cheese before pouring it into the pan. He wondered how broccoli and cauliflower would be in it. I may try that next time along with some sliced mushrooms.
Date published: 2011-10-16
Rated 5 out of 5 by from LOVED IT! LOVED IT! I cut back on the amount of chicken and veggies and made it in a 9x9 pan because I was only cooking it for my husband and I and it worked out great. I added fresh veggies but I microwaved them a bit first and it was very good. My husband (who can't cook and never can help with dinner ideas) thought it was much tastier than traditional pot pie. I am making again tonight and I am going to add a few baby red potatoes in with the veggies and use regular pie crust since I don't have any more rolls on hand!
Date published: 2009-10-21
Rated 5 out of 5 by from This recipe is so good and so quick and easy to make.The second time I made it I switched up the... This recipe is so good and so quick and easy to make.The second time I made it I switched up the veggies because my boyfriend doesn't like peas, so I used broccoli, green beans and corn. Personally, I liked it better with the peas, but it was still really good. It makes a lot, so we both have leftovers for lunch. I used already cooked diced chicken to make it quicker and I cooked the vegetables before putting them in so they wouldn't be too hard. Very good recipe, definitely one of my faves from this website.
Date published: 2012-01-30
Rated 1 out of 5 by from This recipe was very simple to make. This recipe was very simple to make. I added boiled diced potatoes and left out peas. I made sure to season the chicken with garlic and seasoning salt and I added salt and pepper to the soup. My family did not like this dish because of the cheese. The cheese never melted and instead was curd like. I am going to make this dish again, but leave out the cheese. I am also going to add flour to the chicken while it is cooking then add the vegetables and some stock so that it is a little thicker.
Date published: 2011-06-23
Rated 5 out of 5 by from My family is very picky about what they eat so it's difficult to cook something that everyone likes... My family is very picky about what they eat so it's difficult to cook something that everyone likes but this dish was a hit with my family. Instead of frozen veggies, I used canned veggies. I also bought canned chicken chunks that you can find in the tuna aisle instead of cooking chicken first. This dish was quick & easy to throw together especially for our family where my husband & I both work full-time jobs. It's definitely something we'll be cooking again very soon.
Date published: 2011-01-18
Rated 4 out of 5 by from I modified this recipe a bit, my family was not excited about adding cheese to the recipe. I modified this recipe a bit, my family was not excited about adding cheese to the recipe. Instead, I used a can of cream of chicken soup and a can of cream of celery soup, two packages of pre-cooked chicken cubes, thawed pkg of frozen peas and carrots and a can of diced potatoes. It baked for about 35 minutes and the crust turned out almost perfect, it was still a little soft on the underside. Next time I think I may cook for about 40 minutes and see how it works.
Date published: 2009-10-11
Rated 3 out of 5 by from Not Impressed The taste of the pot pie was awesome, but the crust just wouldn't cook completely. It came out doughy after the recommended cooking time so I put it back in the oven. I left it in the oven as long as I could so as not to burn the crust, but it still came out doughy. I may make this again, because it was so good, but I may try to cook the crust on a cookie sheet ahead of time to ensure that it is cooked, and then just add it to the top of the pot pie after cooking.
Date published: 2016-07-16
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