Cheesy Chicken Pot Pie
- Source
- Kraft recipe card
- Serves
- 8
- Prep
- 10 min
- Cook
- 25 min
Ingredients
- 3 cups chopped cooked chicken
- 1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
- 1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
- 1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
- 1 can (8 oz.) refrigerated crescent dinner rolls
Steps
- HEAT oven to 375°F.
- 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.
Notes
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.