Okay, I am not gonna lie – this is not your super quick weeknight kind of recipe. BUT if you were to chop all the veggies, cook and shred the chicken, and make the pie crust dough in advance I think it could happen on a busy night. And I don’t have to sell Chicken Pot Pie. We all know How. Incredibly. Delicious it is!
It’s possible though that I do have to talk you out of using convenience ingredients like cans of cream of mushroom soup and packaged pie crust. Trust me, making this dish from scratch in order to avoid highly processed additives like partially hydrogenated oils (i.e. trans fat), artificial dyes, and MSG is so worth it. Not only will it taste amazing, but you’ll feel good about the dish you’re serving your precious family.
My Go-To Frozen Peas: Cascadian Farm
In this recipe I used Cascadian Farm organic frozen peas. It’s no secret that we love some frozen peas in my house and that my daughters will even eat them plain by the handful (still frozen – try it sometime)! So I was excited to learn that Cascadian Farm has some new products hitting the frozen food aisle – frozen kale and Swiss chard. Adding some of those greens would be a fun twist to this classic recipe and also a great addition to just about any lasagna or stuffed shells dish.
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