Kid-Friendly
Chicken Pot Pie
Wedge Salad with Yogurt Dressing
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 1 cup chopped onion
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 3 cups frozen mixed vegetables, thawed
- 1¾ cups low-sodium chicken broth
- 1 cup milk
- 2 Tbsp arrowroot
- ½ tsp salt
- ½ tsp pepper
- ½ (16-oz) pkg frozen whole wheat pie crusts, thawed
Instructions
- Preheat oven to 350°F. Bake chicken in a lightly greased baking dish 20 to 25 minutes or until done; cool and chop.
- Sauté onion and garlic in hot oil in a large deep skillet over medium heat 5 minutes or until tender; stir in vegetables. Cook 3 minutes or until thoroughly heated.
- Whisk together broth, milk, arrowroot, salt, and pepper; add to vegetable mixture. Bring to a boil; reduce heat, and simmer 3 minutes or until thickened. Stir in chicken.
- Spoon mixture into a lightly greased 3-quart baking dish. Top with pie crust, crimping edges to seal; cut slits in crust to vent.
- Bake 20 to 25 minutes or until crust is browned and filling is bubbly.
Side Dish Ingredients
- 1 clove garlic
- 1 Tbsp fresh lemon juice
- 2 tsp olive oil
- ⅛ tsp salt
- ⅛ tsp pepper
- ¼ cup plain Greek yogurt
- 1 head organic Bibb lettuce, cut into 2 wedges
Side Dish Instructions
- Drop garlic through food chute of a food processor while it is running, and process until minced. Add lemon juice, oil, salt, and pepper. Process until smooth; add yogurt. Pulse until blended.
- Drizzle each lettuce wedge with dressing.
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