Sometimes there's nothing that beats a fresh and steamy pot pie. Savor a new spin on it today with this delicious VELVEETA Chicken Curry Pot Pie.
What You Need
Original recipe yields 8 servings
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch chunks
1/2 cup chopped onion s
1 Tbsp. curry powder
1/2 tsp. garlic powder
1 pkg. (16 oz.) frozen peas and carrots, thawed
1 cup ORE-IDA Diced Hash Brown Potatoes
1 pouch (8 oz.) VELVEETA Cheese Sauce
1 can (8 oz.) refrigerated crescent dinner rolls
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Let's Make It
Heat oven to 375°F.
Cook chicken in large skillet sprayed with cooking spray on medium-high heat 7 to 8 min. or until done. Add onions, curry powder and garlic powder; cook and stir 2 min. Add peas and carrots, potatoes and Cheese Sauce; mix well. Spoon into 12x8-inch baking dish sprayed with cooking spray.
Separate dough into 4 rectangles; firmly press perforations together to seal. Place over chicken mixture.
Bake 20 to 25 min. or until golden brown. Let stand 5 min. before serving.
Substitute your favorite frozen vegetable blend for the peas and carrots.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.