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

  1. Preheat oven to 375°F.
  2. Cook first 5 ingredients in medium cast-iron skillet over medium heat 5 minutes or until heated through, stirring frequently.
  3. Add chicken and Velveeta®, continue to cook and stir until heated through, 3 to 5 minutes, until melted and well blended. Remove from heat.
  4. 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.
  5. 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.