VELVEETA® EASY CHEESY POT PIE

VELVEETA® Easy Cheesy Pot Pie image

Ground beef and vegetables in a cheesy sauce are baked in a casserole topped with refrigerated crescent roll dough in this easy, weeknight-quick pot pie.

Provided by My Food and Family

Categories Home

Time 45m

Yield 6 servings, about 1 cup each

Number Of Ingredients 9

Previous Next

Ingredients

1 lb. lean ground beef
1/4 cup chopped onions
1 pkg. (10 oz.) frozen peas and carrots, thawed, drained
1 cup chopped cooked white potatoes
6 oz. VELVEETA, cut into 1/2-inch cubes
2 Tbsp. butter or margarine
2 Tbsp. flour
1 cup water
1 can (8 oz.) refrigerated crescent dinner rolls

Steps:

Heat oven to 375°F.
Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions; cook 2 to 3 min. until crisp-tender, stirring occasionally. Add next 3 ingredients; mix well. Spoon into 13x9-inch baking dish.
Melt butter in small saucepan on low heat. Add flour; whisk until blended. Cook 2 min. or until hot and bubbly, stirring constantly. Gradually stir in water; cook and stir on medium heat until mixture boils and thickens. Simmer on low heat 5 min., stirring occasionally. Pour over meat mixture.
Unroll crescent dough; separate into 4 rectangles. Firmly press perforations and seams together to seal. Place over meat mixture; seal edges to rim of dish with fork.
Bake 20 to 25 min. or until meat mixture is heated through and crust is golden brown.

Nutrition Facts : Calories 440, Fat 24 g, SaturatedFat 11 g, TransFat 3 g, Cholesterol 75 mg, Sodium 790 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 6 g, Protein 24 g