Easy Cheesy Chicken Pot Pie
- Source
- Kraft recipe card
- Serves
- 6
- Prep
- 20 min
- Cook
- 20 min
Ingredients
- 1 lb. boneless skinless chicken thighs, cut into bite-size pieces
- 2 cups frozen mixed vegetables (carrots, corn, green beans, peas)
- 1 can (10-3/4 oz.) condensed cream of chicken soup
- 1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes
- 1 can (8 oz.) refrigerated crescent dinner rolls
Steps
- HEAT oven to 400°F.
- COOK and stir chicken in large skillet sprayed with cooking spray on medium heat 8 to 10 min. or until done. Stir in vegetables and soup. Spoon into 9-inch square baking dish sprayed with cooking spray; top with VELVEETA.
- UNROLL dough into 4 rectangles; firmly press seams and perforations together to seal. Place over chicken mixture; press ends of dough to top edge of dish with fork to seal.
- BAKE 20 min. or until crust is deep golden brown.
Notes
kraft kitchens tips - SHORTCUT: Substitute 3 cups shredded rotisserie chicken for the cooked cut-up fresh chicken. (Handwritten marginal marks/asterisks next to “1 lb. boneless skinless chicken thighs” and the shortcut tip on the original card, meaning unclear — [illegible].)