web analytics

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!

What’s for Dinner: Weekly Menu


Monday- Saucy Baked Pork Chops, Sugar Snap Peas, Zatarins Yellow Rice

Tuesday- Margarita Chicken, Corn on the Cob, Fruit Salad

Wednesday- Grilled Burgers, Sweet Potato Fries

Thursday- Leftovers

Friday- Chicken Pasta Salad

Saturday- Spaghetti, Garlic Bread

Sunday- Mother’s Day Dinner Out

Saucy Baked Pork Chops

8 boneless pork chops
1 can cream of chicken soup
1 T worcestershire sauce
2 T ketchup

Place pork chops in 13×9 baking dish. Combine last 3 ingredients and pour over pork chops. Bake uncovered at 350 for an hour.

Margarita Chicken

5 boneless skinless chicken breasts
1 can (10 ounces) frozen non-alcoholic margarita mix, thawed
1 tablespoon lime juice concentrate
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

In a small bowl, combine the margarita mix, lime juice, and lemon juice. Pour 1 cup marinade into a large resealable plastic bag. Save the remaining marinade and refrigerate until grilling. Add the chicken into the bag and make sure to coat the chicken with the marinade. Refrigerate for at least one hour. Rotate halfway through marinading. Discard the marinade from the bag. Sprinkle the chicken with the salt and pepper. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill the chicken, covered, over medium heat for 5-7 minutes on each side or until the chicken has a temperature of 160 degrees. Baste frequently with the reserved marinade.

Shared with Meal Plan Monday.

Dinners for Dollars

April 23-29
Pin It

Chicken Rotini Primavera
1 box Rotini pasta, cooked as directed ($1.06)
3 chicken breasts, cooked and diced ($2.99)
1 family sz bag of mixed vegetables, steamed ($1.49)
1 pkg cream cheese, softened ($1.69)
1 cup Italian dressing (on hand)
3/4 cup milk (on hand)

Combine cream cheese, dressing and milk in bowl; whisk until smooth and well blended. Add diced chicken, steamed vegetables and sauce mix to a saucepan and heat until warmed through. Serve over rotini noodles.

We love pasta around here and this dish is a great way to get them to actually eat some veggies because they love the sauce! We get 6 dinners, 2 lunches and leftovers out of this meal which makes it around $0.66 per serving.

Saucy Italian Pork Chops

10 boneless pork chops ($5.84)
1 pkg frozen mixed vegetables ($1.29)
1/4 cup Balsamic Vinaigrette Dressing (on hand)
1 can Italian style diced tomatoes, undrained ($0.94)
1 cup shredded mozzarella cheese ($1.16)

Heat large skillet sprayed with cooking spray on med-hi heat. Add chops and vegetables; cook 2 minutes or until bottoms of pork chops are browned. Turn pork chops over. Drizzle with the dressing and cover with the tomatoes. Bring mixture to a boil; cover and simmer on low heat for additional 10-14 minutes until pork chops are cooked to 160 degrees. Sprinkle with cheese and serve.

I just recently found this recipe shoved in the very back of a kitchen drawer. I haven’t made this in a couple of years because I thought I’d lost the recipe. I love pork chops and this recipe is amazingly good and so easy! We get 6 dinners and 2 lunches out of it which makes it around $1.15 per serving.

Beer Battered Grilled Cheese Supreme

12 slices fully cooked bacon ($1.99)
12 slices bread (I use sourdough) ($2.29)
6 slices Provolone cheese ($1.60)
6 slices cheddar cheese ($1.60)
1 egg ( on hand)
1 cup pale ale beer (on hand)
1/2 cup all purpose flour (on hand)
1/4 t chili powder (on hand)
2 T butter (on hand)

On half of bread slices, top with slice of provolone cheese, cheddar cheese and 2 slices of bacon. Top with remaining bread slices. Heat skillet over medium-hi heat. In shallow bowl, beat egg, beer, flour and chili powder with fork until smooth. Dip each sandwich into batter, giving in a few seconds on each side to absorb the batter; drain excess batter back into bowl. Melt butter in hot skillet. Cook each sandwich for 3-4 minutes per side until browned.

These are the yummiest grilled cheese sandwiches and so easy to make! I sometimes substitute ham or turkey for the bacon for a change. I always serve these with sweet potato fries and dill pickles. We don’t have any leftovers since they would be soggy the next day so this dinner costs about $1.25 per serving.

BBQ Cheddar Chicken Pitas

6 whole wheat pitas ($2.09)
2 chicken breasts, cooked and shredded ($2.32)
1 cup shredded cheddar cheese ($1.16)
1 cup BBQ sauce (on hand)

Preheat oven to 400 degrees. Slice each pita in half to make 2 round surfaces. Top each pita half with chicken, BBQ sauce and cheese. Bake on cookie sheet for 8-10 minutes or until cheese is melted.

The kids love anything that looks like pizza and I love that the pitas are whole wheat and single serving size. We get 6 dinners and 2 lunches from this dinner so that works out to be around $0.70 per serving.

Tuscan Tilapia

1/4 t black pepper (on hand)
1 tub (10oz) Philadelphia Tomato & Basil Cooking Creme ($2.89)
1 cup frozen peas ($0.89)
10 Tilapia fish fillets, thawed ($5.89)
2 cups white rice, cooked (on hand)

Heat grill to medium. Place thawed fish fillets on individual foil squares and sprinkle with salt and pepper. Grill, turning as needed, until fish is fully cooked- approximately 12-15 minutes. Add cooking creme to a skillet and cook on medium heat, stirring, for 2 minutes. Remove 1/4 cup of the creme; set aside. Add peas and rice to remaning creme in skillet; cook and stir for 3 minutes or until heated through. Spoon rice mixture on to plates, top with a fish fillet and drizzle with reserved sauce.

We love tilapia and it’s so easy to grill. The kids will eat the peas with no complaint as long as they are covered in the sauce. We get 6 dinners and 2 lunches from this which makes is around $1.21 per serving.

Meatball Sub Casserole

Meatball Sub Casserole

I’m changing it up a bit this week and posting a dinner recipe instead of a dessert. I woke up one day this week and realized that swim suit season is almost upon us. Bye-bye Krispy Kreme Bread Pudding. Bye-Bye Turtle Cheesecake. Sigh….But never fear, I have a whole repitoire of yummy recipes to share. Today I’m sharing a family favorite, Meatball Sub Casserole.



1 bag frozen meatballs
1 loaf French bread, sliced
8 oz cream cheese, softened
1/2 cup mayo
1 t Italian Seasoning
1/4 t pepper
2 cups mozzarella cheese, shredded
1 jar (28oz) spaghetti sauce



Arrange bread slices in single layer in ungreased baking dish.



Combine cream cheese, mayo, Italian seasoning and pepper.



Spread mixture over top of bread slices.



Sprinkle 1/2 cup of mozzarella cheese over top.



Place meatballs evenly in single layer over top of cheese.



Pour spaghetti sauce over the top of the meatballs.



Sprinkle remainder of mozzarella cheese over top of spaghetti sauce.



Bake at 350 for 35-40 minutes. Then hurry and take pictures before your family devours the entire casserole.




Doesn’t that look yummy? It tastes even better than it looks. If you have time, you can make your own meatballs. I’m lazy so I use frozen. That’s how I roll.


Meatball Sub Casserole
Write a review
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
  1. 1 bag frozen meatballs
  2. 1 loaf French bread, sliced
  3. 8 oz cream cheese, softened
  4. 1/2 cup mayo
  5. 1 t Italian Seasoning
  6. 1/4 t pepper
  7. 2 cups mozzarella cheese, shredded
  8. 1 jar (28oz) spaghetti sauce
  1. Arrange bread slices in single layer in ungreased baking dish.
  2. Combine cream cheese, mayo, Italian seasoning and pepper.
  3. Spread mixture over top of bread slices.
  4. Sprinkle 1/2 cup of mozzarella cheese over top.
  5. Place meatballs evenly in single layer over top of cheese.
  6. Pour spaghetti sauce over the top of the meatballs.
  7. Sprinkle remainder of mozzarella cheese over top of spaghetti sauce.
  8. Bake at 350 for 35-40 minutes.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/


Yummy. I love food. I love it a little too much sometimes, just ask my thighs! How can I narrow it down to just one recipe? Well I have to for Kelly’s Show Us Your Life: Dinner Recipes tour.

This is one of my all time favorite, easy dinner recipes that everyone in my family will eat.

Ritz Chicken Casserole
2 sleeves Ritz crackers
1 can cream of chicken soup
1 cup sour cream
½ cup chicken broth
4 boneless chicken breasts, cooked & cut into pieces
4 ounces margarine, melted

Crumble 1 sleeve crackers in bottom of casserole dish. Drizzle ½ the melted butter over crackers. Mix chicken with soup, sour cream and broth. Pour mixture over crackers. Crush other sleeve of crackers over chicken mix and drizzle remaining butter over top. Bake at 300 for 30-40 minutes.

I always serve it with either corn or sugar snap peas. It’s a family fav and we eat it at least once a week most of the time.