Queso Chicken Pot Pie
Our queso chicken pot pie recipe is a cheesy, spicy twist on a comforting classic. Made easy and delicious with Velveeta® and veggies, queso chicken pot pie will be a cold weather staple in your kitchen! Velveeta® is a registered trademark of Kraft Heinz.
20mins
Prep Time
45mins
Total Time
6
Servings
Ingredients
- 1 bag (14.4 oz each) Birds Eye® Pepper Stir-Fry
- 1 can (10 oz each) Ro*Tel® Diced Tomatoes with Green Chilies & Chipotle Peppers
- 1 cup Birds Eye® Sweet Kernel Corn
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 2 cups rotisserie chicken, shredded
- 8 ounces Velveeta®, cut into cubes
- 1 pkg (8 oz each) refrigerated crescent dough sheet
Directions
- Preheat oven to 375°F.
- Cook first 5 ingredients in medium cast-iron skillet over medium heat 5 minutes or until heated through, stirring frequently.
- Add chicken and Velveeta®, continue to cook and stir until heated through, 3 to 5 minutes, until melted and well blended. Remove from heat.
- Unroll crescent dough sheet onto lightly floured work surface. Press into 10-inch round; place over chicken mixture. Use fork to press edge of dough to edge of skillet to seal. Cut several slits in dough to permit steam to escape.
- Bake 20 to 25 minutes or until chicken mixture is heated through and crust is golden brown. Let cool 5 minutes before serving.
Queso Chicken Pot Pie
Nutrition Information
Amount per serving
% Daily Value*
Carbohydrate
g
31
10 %
Cholesterol
mg
81
27 %
Total Fat
g
20
31 %
Iron
mg
2
11 %
Calories
kcal
405
20 %
Sodium
mg
1126
47 %
Protein
g
21
42 %
Saturated Fat
g
9
44 %
Sugars
g
10
1 %
Dietary Fiber
g
3
10 %
Vitamin C
mg
11
19 %
Vitamin A
iu
1255
25 %
* Percent Daily Values are based on a 2,000 calorie diet.