VELVEETA® Easy Cheesy Pot Pie - Kraft Recipes Top
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VELVEETA® Easy Cheesy Pot Pie

Prep Time
Total Time

6 servings, about 1 cup each

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.

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Make It

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  • Heat oven to 375°F.
  • Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions; cook 2 to 3 min. until crisp-tender, stirring occasionally. Add next 3 ingredients; mix well. Spoon into 13x9-inch baking dish.
  • Melt butter in small saucepan on low heat. Add flour; whisk until blended. Cook 2 min. or until hot and bubbly, stirring constantly. Gradually stir in water; cook and stir on medium heat until mixture boils and thickens. Simmer on low heat 5 min., stirring occasionally. Pour over meat mixture.
  • Unroll crescent dough; separate into 4 rectangles. Firmly press perforations and seams together to seal. Place over meat mixture; seal edges to rim of dish with fork.
  • Bake 20 to 25 min. or until meat mixture is heated through and crust is golden brown.

Special Equipment Needed

Healthy Living

Save 60 calories and 7g of fat, including 2g of sat fat, per serving by preparing with extra-lean ground beef, 2% Milk VELVEETA and refrigerated reduced-fat crescent dinner rolls.


Substitute 3 cups of your favorite frozen vegetable blend for the peas and carrots.


Substitute 2-1/2 cups cubed cooked turkey or ham for the browned ground beef. Melt additional 1 Tbsp. butter in large skillet on low heat. Add onions; cook and stir 2 to 3 min. or until crisp-tender. Add the meat, peas and carrots, potatoes and VELVEETA; mix well. Continue as directed.


  • 6 servings, about 1 cup each

Nutritional Information

Serving Size 6 servings, about 1 cup each
Calories 440
Total fat 24g
Saturated fat 11g
Cholesterol 75mg
Sodium 790mg
Carbohydrate 31g
Dietary fiber 2g
Sugars 6g
Protein 24g
% Daily Value
Vitamin A 170 %DV
Vitamin C 6 %DV
Calcium 20 %DV
Iron 20 %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 5 out of 5 by from My family loved this recipe. My family loved this recipe. I couldn't believe I could love a pot pie this much. I did add just a little more velveeta. I also used on whole small onion finely chopped. I also substituted the potatoes for southern style cubed hash browns. I used veggie mix instead of just peas and carrots. This is easy but does take around 20 minutes to prepare. I would recommend this to anyone. My kids even like the veggies in it. Including my daugher that doesn't care for carrots or green beans.
Date published: 2011-03-24
Rated 4 out of 5 by from Not a big beef fan so I tweaked the recipe to be more like chicken pot pie. 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.
Date published: 2007-06-10
Rated 5 out of 5 by from Very Cheesy! 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.
Date published: 2007-08-14
Rated 5 out of 5 by from This recipe was awesome! 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!!
Date published: 2007-10-25
Rated 4 out of 5 by from Was very good & husband devoured it! Was very good & husband devoured it!However it did not have nearly enough potatoes. I will put in 3 cups next time & use a pre-made light gravy to pour on top instead of taking the time to make it from scratch. I defrosted the veggies (via microwave) & cooked the meat/onions the day before, so all I had to do when I got home from work was assemble & bake.
Date published: 2006-08-31
Rated 4 out of 5 by from I've made this recipe twice now. 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.
Date published: 2008-01-15
Rated 5 out of 5 by from This was very yummy! This was very yummy!! I will make again but on the weekend cause of all of the prep (the onions and potatoes, etc). The whole dish was devoured!! I just used the pan I boiled my potatoes in to make the "gravy" in so I had one less dish to wash. I put a little extra cheese in and it was a little too much.
Date published: 2008-10-14
Rated 4 out of 5 by from I didn't have Velveeta so I subed grated cheddar. I didn't have Velveeta so I subed grated cheddar. Being a good cajun girl, I don't make anything without onions and bell pepper and I used frozen mixed vegies. The result was very well recieved. I froze half of the filling for supper another night. Now I have an easy supper for a tough day.
Date published: 2009-06-27
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