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Main dishes

Cheesy Chicken Pot Pie

Cheesy Chicken Pot Pie recipe
photo by:kraft
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.
10 min
35 min
8 servings
Magazine Acquisition

What You Need

cups  chopped cooked chicken
pkg.  (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
lb.  (8 oz.) VELVEETA®, cut into 1/2-inch cubes
can  (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
can  (8 oz.) refrigerated crescent dinner rolls

Make It

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.

Kraft Kitchens Tips

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.
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