Cheesy Chicken Pot Pie

Chicken Pot Pie in 2 Easy Steps

I have 2 weaknesses when it comes to the kitchen. The first are recipes that are “one bowl” or “2 steps” – but worse than that are recipes that are from name brands. At first I was a skeptic -that was until I tried my first. Now, I’m always ready to try recipes from the brands that make them. It kind of makes sense that they would know best, right? I would recommend starting with Kraft. The selection of recipes and amount of information on their website is incredible. Each recipe has it all: photos, prep time, total servings and best of all, nutritional info per serving. Check it out at:

This Cheesy Chicken Pot Pie is so easy, so good and so easy (did I mention easy?). Enjoy!

Ingredients for Easy Chicken Pot Pie



3 cups chopped cooked chicken

1 package (16 oz) of frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained

1/2 lb (8 oz) VELVEETA®, cut into 1/2 inch cubes

1 can reduced sodium condensed cream of chicken soup

1 can refrigerated crescent dinner rolls


Step 1 of 2

Heat your oven to 375. Combine the first 4 ingredients in a 13×9 inch baking dish (I sprayed mine with cooking spray)

Step 1 for Chicken Pot Pie

Step 2 of 2

Unroll dough and place it over the chicken mixture. Bake for 20 to 25 minutes until the crust is golden brown. Enjoy!

Step 2 for Chicken Pot Pie


These tips are offered by Kraft: HOW TO THAW THE FROZEN VEGETABLES. Place vegetables in a colander inside a bowl and run warm water over them. Let stand 5 minutes or until they are thawed. Drain.



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