Cheesy Chicken Pot Pie

By ladydee009

Some classics can't be improved. Pot pie isn't one of them. A delicate crust yields to veggies and chicken in a cheesy sauce. Yes, we said cheesy.

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

Details

Preparation time 10mins
Cooking time 35mins
Adapted from kraftrecipes.com

Preparation

Step 1

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
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.