I love cooking for my family. I love making uber-fancy things that take all day to simmer and cook and bubble over onto my stove. But I’m also a working mom with two busy boys, a husband, a dog, and a social life. I don’t always have time to make a super fancy meal on a weeknight. While I love making a pot pie from scratch, I am thankful that Burgh Baby taught me a trick to make a quicker and still-so-yummy version using Campbell’s condensed soups instead of a homemade roux.
I make a pot pie — chicken, vegetable, or otherwise — about once a meal plan (every two weeks) during the colder months. Nine times out of ten, I go with the quick and easy method because, well, it tastes good and takes less time. My favorite part about using Campbell’s soups and this easy meal? My kids eat it up. They’re not overly picky, but they’re weirdly picky. Meaning that the meal they ate last week is suddenly off limits this week. This meal, in all its variations? They gobble it up. Whether I use Cream of Chicken & Mushroom, Cream of Chicken, Cream of Chicken with Herbs, Cream of Mushroom, or Cream of Mushroom with Roasted Garlic (I’ve used them ALL), they absolutely love it. I mostly use Cream of Mushroom, like I did this time, because I like mushrooms in this mix. Plus, my kids like it a lot — and the Cream of Mushroom with Roasted Garlic.
Ingredients you need:
- 1 premade frozen pie crust in the pan
- 3 cups frozen veggies of your choosing
- 1 can Campbell’s cream soup of your choosing
- Shredded meat of your choosing (I prefer chicken)
- 2 tablespoons milk
- 1 flat/rolled up refrigerated pie crust
- Salt, pepper, spices of your choosing
Anyway, here’s the way to make this easy meal.
1. Take your premade pie bottom and cook it per the directions on the box. (If you forget and don’t cook it ahead of time, it will be gooey and not as good.) (Not that I know.) (I know.)
2. Microwave your frozen vegetables for six or so minutes. They should be warm to the touch, but not drying out. You know your microwave better than I know your microwave. If you don’t have a microwave, just toss them in a pot and warm them at medium low for about ten minutes.
3. Mix in your choice of Campbell’s creamed soups and milk. Add any spices you wish. I sometimes add a little pepper because I like pepper. I’ve also thrown in garlic salt, Italian seasoning, poultry seasoning, and really, just whatever I reach up and grab.
4. Add in any of your pre-cooked meats at this point. I normally save some chicken from another meal earlier in the week purposefully for making the pot pie. Leftover turkey works really well in this dish, too.
5. Pour it into your baked pie crust.
Don’t eat it yet. It will be even yummier soon!
6. Cover it with the rolled up pie crust topper. Ten bucks says you make better edges than I do, whether you crimp them or pinch them or peel off the extra and eat the raw dough. What? You don’t do that? Oh. Me either.
7. Bake at 450 for about 20 minutes. We have a fancy pants convection oven now, so we have shaved a few minutes off of that time. You want the crust to be a nice golden brown, not deep, burnt brown like the first time I made it in the new oven. Sigh.
Let it sit for a few minutes before cutting, and voila! Easy, healthy, happy meal for the family!
Note: If anyone wants to buy me a pie lifter for Christmas, I obviously need one. Obviously.
If you want some other recipes for picky eaters (or, like my kids, weird eaters), Campbell’s has helped out with The Wisest Kid in the Whole World™, bringing you recipes your kiddos won’t be able to refuse. (And you might like, too!) Also check out their new recipe destination, Campbell’s Kitchen, for even more recipes.