Good friends share recipes! This one is not only a family favorite, but it is now a neighborhood favorite; thanks to my friend Stephanie! And this recipe only takes 5 minutes to prep!
One of my sons’ friends claimed he did not eat vegetables, but the smell of this Chicken Pot Pie, right out of the oven, got the best of him. He decided to try a bite. His taste buds were delighted and he told his friends, “You can’t even taste the vegetables!” He now eats disguised vegetables in this chicken pot pie recipe.
Does your child claim he doesn’t like vegetables too?
I think the secret is in the Veg-All canned mixed vegetables and the Pillsbury refrigerated crusts! The Veg-All combination of vegetables is perfect for a chicken pot pie.
There hasn’t been a kid yet that didn’t like this chicken pot pie recipe!
Here it is, with coupons!
1 box refrigerated Pillsbury pie crusts, set out to soften before using
1 large can of Veg-All, or 2 smaller cans
2 cans of cream of potato, or any other creamed soup
2 cans of chicken or 2 cups shredded cooked chicken
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme (or not)
How to Make it
Heat the oven to 375°
In a large bowl, mix all of the ingredients together until well blended.
Spoon mixed ingredients into crust-lined pie pan. Top with second crust sealing and fluting the edges. Cut several slits in top crust.
Bake for 45 minutes or until crust is golden brown. Let stand 5 minutes before serving.
This is the perfect recipe to help warm up your family. It is a delicious lunch or dinner, especially for kids.
What is your favorite comfort food recipe that your kids love?