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Cheesy Chicken Pot Pie

Cheesy Chicken Pot Pie
 
Prep Time:
10 min
Total Time:
35 min
Makes:
8 servings

What You Need!

3 cups chopped cooked chicken
1 pkg.  (16 oz.) frozen vegetable blend, thawed, drained
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, 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

Make It!

HEAT oven to 375ºF.

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.

Kraft Kitchens Tips

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 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.
Healthy Living
Save 40 calories and 5 grams of fat per serving by preparing with VELVEETA 2% Milk Pasteurized Prepared Cheese Product, fat-free cream of chicken soup and refrigerated reduced-fat crescent dinner rolls.
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Average Rating  (81)
Rated  by DennysCook on 11/20/2009

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Nutritional Information

Nutrition Information

Calories
 340
Total fat
 17 g
  Saturated fat
 6 g
Cholesterol
 70 mg
Sodium
 860 mg
Carbohydrate
 22 g
  Dietary fiber
 2 g
  Sugars
 6 g
Protein
 24 g
Vitamin A
 35 %DV
Vitamin C
 35 %DV
Calcium
 25 %DV
Iron
 10 %DV
RecipeDetail