Queso Chicken Pot Pie
Minutes Prep Time: 20
Minutes Total Time: 45
Servings: 6
Difficulty: easy
Minutes Prep Time: 20
Minutes Total Time: 45
Servings: 6
Difficulty: easy
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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 295 mg | 28% |
Carbohydrate | 31 g | 10% |
Cholesterol | 81 mg | 27% |
Total Fat | 20 g | 31% |
Iron | 2 mg | 11% |
Calories | 405 kcal | 20% |
Sodium | 1126 mg | 47% |
Protein | 21 g | 42% |
Saturated Fat | 9 g | 44% |
Sugars | 10 g | 1% |
Vitamin C | 11 mg | 19% |
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