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Main dishes

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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What You Need

lb.  ground beef
cup  chopped onions
pkg.  (10 oz.) frozen peas and carrots, thawed, drained
cup  chopped cooked white potatoes
lb.  (8 oz.) VELVEETA, cut into 1/2-inch cubes
Tbsp.  butter or margarine
Tbsp.  flour
cup  water
can  (8 oz.) refrigerated crescent dinner rolls

Make It

HEAT oven to 375°F.

BROWN meat in large skillet on medium heat; drain. Add onions; cook 2 to 3 min. until crisp-tender, stirring occasionally. Add frozen vegetables, potatoes and VELVEETA; 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 occasionally. Gradually add water, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Simmer on low heat 5 min., stirring occasionally. Pour over meat mixture.

SEPARATE dough into 4 rectangles; firmly press seams and perforations together to seal. Place over meat mixture; seal edges to sides of dish with fork.

BAKE 20 to 25 min. or until meat mixture is heated through and crust is golden brown.

Kraft Kitchens Tips

Serving Suggestion
Serve with a crisp green salad tossed with your favorite KRAFT Lite Dressing.
Substitute 2-1/2 cups cubed cooked turkey or ham for the browned ground beef. Cook and stir onions in 1 Tbsp. butter in large skillet until crisp-tender. Add the meat, peas and carrots, potatoes and VELVEETA; mix well. Continue as directed.
Prepare using lean ground beef and 2% Milk VELVEETA.
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