Monday, July 25, 2016

Chicken Pot Pie

Prep Time
20min.
Total Time
40min.
Servings

6 servings

  • 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

  • Heat oven to 400ºF.
  • 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.

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