Hi,
Here is the recipe I always use when I am making a meal for a family. It is an all in one meal that is pretty simple and even young children love it. My son is also 12 months old and really loves when I make it. I hope this helps.
Chicken Pot Pie
2 Tbs. Kraft Zesty Italian dressing
1 lb boneless skinless chicken breasts (or you can use a rotisserie chicken - about 1-2 cups)
1-2 cups frozen mixed vegetables (I use peas, carrots and potatoes)
1 can Campbell’s Cream of Mushroom soup
1/4 lb or 4 oz Velveeta (cut up)
1 pie crust (I buy the kind near the biscuits, which usually comes with 2 pie shells)
1 egg lightly beaten
Boil chicken and break it into pieces with a fork (try not to shred too much or use your rotisserie chicken)
Preheat oven to 400 degrees and spray a 9 inch baking dish with PAM
In a large bowl, mix dressing and cooked chicken and toss it around enough to coat. Stir in vegetables (still frozen...no need to thaw), soup and velveeta.
Once it is well blended, spoon it into your sprayed 9 inch baking dish.
Unfold pie shell. Place it over chicken mixture. Fold under edges for pastry (press to the inside edges if the dish to seal). Brush pastry with a little lightly beaten egg. Cut slits in top if the crust to allow steam to escape.
Place dish on baking sheet. Bake 30 minutes or until deep golden brown. Let stand for 5 minutes before serving.
PS...You can save 40 calories and 5g of fat per serving by using:
Kraft Light Zesty Italian Reduced Fat Dressing
Campbell’s Reduced Sodium Cream of Mushroom Soup
Velveeta made with 2% Milk
Enjoy!