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Cheesy Chicken Pot Pie Recipe


Cheesy Chicken Pot Pie

I’m always on the look-out for fast and easy dinners for weeknights. With sports and afterschool activities we are often on the go right up until dinner time. I use my crock pot a lot but it’s nice to have other options too. I love chicken pot pie but I rarely make it because let’s face it, a real chicken pot pie is not fast nor easy to make. This recipe combines my love of chicken pot pie with my desire for fast and easy!


  • 2 cups chopped, cooked chicken
  • 1 pkg frozen mixed veggies, thawed and drained
  • 8 oz Velveeta cheese, cut into 1/2″ cubes
  • 1 can cream of chicken soup
  • 1 can refrigerated crescent rolls

1. Combine chicken and veggies in bottom of baking dish. I used a 13×9 dish but I would recommend a 9×9.

2. Spoon cream of chicken soup on top.
3. Top mixture with cubed Velveeta cheese.
4. Stir mixture together until combined.
5. Unroll crescent dough and place over top of mixture.
6. Bake at 375 for 30 minutes.
I didn’t even get to take a full picture of the final product because the family inhaled it before I got the chance. I swear, all I did was walk out to the mailbox and when I came back in half the pan was already gone! Everyone approved of this dinner, even the 2 kids who do not like mixed veggies. The cheesy flavor totally masked the flavor of the veggies. The crescent rolls make a nice, slightly crispy, crust that is just perfect. This dinner has definitely been added to my regular dinner rotation!

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