Now that summer is almost upon us, sometimes we have to compromise. We want something with homecooked goodness but so often don’t have time. Here’s a quick meal that covers all the bases.

Prep Time: 10 min.
Total Time: 35 min.
Servings: 8 servings

Bring a delicious filling to a delicate crust with this Cheesy Chicken Pot Pie. Our Cheesy Chicken Pot Pie features veggies and chicken in a cheesy sauce.

What You Need
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

Make It
Heat oven to 375ºF.
Combine first 4 ingredients in 13×9-inch baking dish.
Unroll dough; place over chicken mixture.
Bake 20 to 25 min. or until crust is golden brown.

If you want the full nutritional info, CLICK HERE to head over to the Kraft Recipes site. This is one of those recipes that a vet busy with her animal rescue sanctuary found and tucked it away because the leftovers microwave easy. Jacey fixes it now for Hope and Grace but has to double the recipe because Nate says it needs more meat and less vegetables. 😉 You can read about Nate and Jacey in MOONTRUCK: LIES and/or HUNTER’S MOON. All the Moonstruck books are still on sale for a few more days so grab any you don’t have now. The price goes up after the first of the month. Just click on either cover for the buy link. Pssst. If you grab LIES, you get two books for the price of one plus nifty only-in-that-volume chapters.