EASIEST POT PIE — EVER!
1 pound boneless skinless chicken thighs, cut into bite-size pieces
2 cups frozen mixed vegetables (carrots, corn, green beans, peas)
1 can (10-3/4 ounces) condensed cream of chicken soup
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1/4 pound (4 ounces) Velveeta, cut into 1/2-inch cubes
1 can (8 ounces) refrigerated crescent dinner rolls
Heat oven to 400 degrees.
Cook and stir chicken in large skillet sprayed with cooking spray on medium heat 8 to 10 minutes, or until done. Stir in vegetables and soup. Spoon into 9-inch square baking dish sprayed with cooking spray; top with Velveeta.
Unroll dough into 4 rectangles; firmly press seams and perforations together to seal. Place over chicken mixture; press ends of dough to top edge of dish with fork to seal.
Bake 20 minutes, or until crust is deep golden brown.