Cheesy Chicken Pot Pie

Little Buddy has been begging for chicken pot pie for over a week now. Dancing Queen, OTOH, has been begging for me NOT to make chicken pot pie. This dish is really a cross between chicken broccoli casserole and a chicken pot pie. With its cheesy filling and crescent roll crust both girls are currently licking their plates!


Cheesy Chicken Pot Pie

2.5 lbs chicken, cut into 1 inch pieces
1 tsp paprika
1/8 tsp ground black pepper
1/2 tsp garlic powder
10 oz frozen California vegetable blend, thawed
1 pkg light cream cheese or neufchatel cheese, softened
1 cup light mayonnaise
8 oz shredded light cheddar cheese
2 pkgs refrigerated reduced fat crescent roll dough

1. Coat a skillet with cooking spray. Heat over medium high heat. Add chicken, paprika, pepper, and garlic. Cook, stirring occasionally, until chicken is no longer pink and juices run clear.

2. Add vegetables to pan. Cook and stir 5 minutes more. Stir in cream cheese or neufchatel, mayonnaise, and cheddar. Cook and stir until smooth.

3. Transfer to cooking sprayed 15 X 9 X 2 inch baking dish. Top with unrolled crescent roll dough, tucking sides around filling to seal.

4. Bake at 375 20-25 minutes until a knife inserted in center comes out clean.