Saw It. Pinned It. Did It. {Cheesy Chicken Pot Pie}

Between pregnancy, trying to keep up with a hyper five year old and the house...by the end of the day, I'm often pretty exhausted! I'm sure many of you can relate! And yet, I still have to find the energy to feed the family! I have been finding myself more often looking for simple, quick meals...normally, I would never put pot pie into that category! I've made homemade chicken pot pies before, and they can definitely be a bit time consuming...so I was happy to find this version from Kraft's website!!

Theirs:

Source: kraftrecipes.com via Randi on Pinterest

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

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.

Mine:

You can cook your own chicken, of course...but I took the even easier route and just bought already cooked chicken (like the chunks you buy for salads, etc). It was literally a matter of mixing everything together and putting it in the oven. Super easy. And the boys both enjoyed it! In fact, the only complaint- hubby said he prefers to have his own individual pot pie! In the future, I think I might try using the premade pie shells instead of the crescent rolls and trying it that way so it truly is more of a pie! But still, great for a quick and easy weeknight meal!!!