Melissa's Cuisine: Cheesy Chicken Pot Pie

Wednesday, November 06, 2013

Cheesy Chicken Pot Pie

Cheesy chicken and vegetables topped with a flaky crescent roll crust!
Melissa's Cuisine: Cheesy Chicken Pot Pie
I love getting recipes from other people.  Then I know that the recipe is going to be good!  If it wasn't, why bother telling someone else about it?  My mom recently told me about a delicious and easy pot pie that she made for dinner.  It sound good, and simple enough to put together--even on a day that I had to work!

It helps that the majority of this meal comes from pre-made foods, just mix it all together and throw it in the oven!  I actually used a rotisserie chicken which made this meal even easier!  I only needed 6 crescent rolls to top the casserole in the dish I made it in, but depending on the size of your casserole dish, you might need all 8.  If you only use 6, just bake the other 2 according to package directions.
Melissa's Cuisine: Cheesy Chicken Pot Pie
Cheesy Chicken Pot Pie

Serves 6

2 chicken breasts, cooked and diced
1 pound bag mixed vegetables
1 can cream of chicken soup
1/2 pound Velveeta cheese
1 tube Pillsbury crescent rolls

1. Mix chicken breasts, vegetables, soup, and cheese in a microwave safe bowl.

2. Microwave for 2 minutes and stir to melt cheese.

3. Spread in a casserole dish.

4. Top with crescent rolls.

5. Bake at 350 for 30 minutes, until crescent rolls are golden brown.

6.  Allow the dish to sit for about 10 minutes before serving to let the sauce thicken up.

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1 comment:

  1. I just love Chicken Pot Pie and your recipe looks awesome! Hope you are having a great day and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


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