Cheesy Chicken Pot Pie

Last night I needed a fast easy dinner, so I made this quick pot pie. The frozen veggies made the prep very fast. The Garlic Butter crescents on top added a lot of flavor. This was so good, we won’t have trouble eating up the leftovers!

– Jodi

3 cups chopped cooked chicken
1 16 oz. pkg. frozen vegetable blend
1 can mushrooms
about 1/2 cup onion
1/2 lb. Velveeta, cut into 1/2-inch cubes
1 can cream of chicken soup
1 can crescent rolls (I used the garlic butter ones)

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