My kids LOVE vegetables!
Said no mom, ever.
Unless you’re a lucky one – those rare moms that have kids that eat tomatoes like apples and such. My boys have never been like that. BUT they’ve slowly and surely started to eat more and actully, dare I say, enjoy veggies.
My trick? Starting out small. Incorporating vegetables into foods my kids like until they develop a taste for them. When they do, I keep introducing new veggies to their diet. I’m always surprised to see how quickly kids learn to like new foods!
One of my favorite frozen vegetables is by Birds Eye. Their vegetables are always great quality, taste delicious and are affordable. This year, Birds Eye has partnered with Melissa d’Arabian, celebrity chef, mom of four, and host of FoodNetwork.com’s web series The Picky Eaters Project, to make a difference and help moms with the dinnertime dilemma.
Check out one of Melissa’s videos showing a great new recipe and tips on how to incorporate more veggies into your kids’ diets:
We all know it can be tough to get a balanced meal on the table every day. Birds Eye frozen vegetables helps mom by providing nutritious, tasty veggies that kids will love. Together, Birds Eye and Melissa are combining their expertise in getting children to eat more veggies, one bite at a time.
Birds Eye provides moms with more than 40 unique vegetable blends year round at affordable prices, which makes our jobs as parents that much easier!
I have a recipe box full of yummy dinner ideas that kids love while adding in veggies to
trick get them to eat better. There’s these Roasted Vegetable & Black Bean Tacos, this One-Pot Turkey Taco Skillet, or these Chicken Black Bean & Quinoa Enchiladas, to name just a few!
But one of my boys’ favorite dinners is chicken pot pie. Who doesn’t like chicken pot pie? And what a great meal to sneak more veggies into. It’s comfort food at its finest but it also has a full 1 1/2 cups of Birds Eye frozen mixed vegetables mixed in the creamy bottom layer!
This is my new favorite way to sneak those veggies in – and my kids’ LOVE it! Plus there’s no cream of anything soup inside, making this even healthier!
- 1 cup chicken broth
- 1/4 cup milk
- 1/2 cup milk
- 1/3 cup flour
- 1/2 tsp. dried thyme
- salt & pepper to taste
- 1 1/2 cup frozen Bird's Eye Classic Mixed Vegetables thawed
- 1 cup cooked shredded chicken
- 1 cup reduced-fat Bisquick or other baking mix
- 1/2 cup milk
- 1 egg
- Preheat oven to 400º F. Spray a 2 quart casserole dish and set aside.
- In a saucepan, mix and bring to a low boil the chicken broth and 1/4 cup milk.
- Whisk together 1/2 cup milk, 1/3 cup flour and dried thyme in a small bowl and whisk into broth/milk mixture over low heat until simmers and thickens. Add S&P to taste.
- Stir in Bird's Eye vegetables and chicken. Pour into prepared casserole dish. Smooth to get an even layer.
- In a medium sized bowl, mix together baking mix, milk and egg. When smooth, pour over creamy vegetable mixture and smooth to get an even layer on top. Place in preheated oven for 30 minutes or until heated through and golden brown on top.
- Serve and enjoy!
Looking for more easy dinner ideas? Check these recipes out too:
Easy (One Pan) Baked Italian Chicken, Potatoes & Green Beans
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.
Jen @ Baked by an Introvert says
This chicken pot pie looks divine. It’s one of my favorite meals ever. That thick breading on top and all of those veggies, totally YUM! Pinning.
Thanks Jen!! And thanks for pinning!
Ashley | The Recipe Rebel says
Haha, I read the first line and had to come over and read the rest! My kid is one of those kids who loves vegetables, and tomatoes are her favorite! But I HATE vegetables, and I have to hide them on myself, so this is perfect for us!
I love it! It’s reversed for you guys! You’re so lucky your kid will readily eat veggies! I’ve always been jealous of those moms whose kids eat tomatoes like apple, ha! Thanks for stopping by Ashley!
Chloe Crabtree says
This sounds delicious! I don’t have any kids at home anymore, but my hubby and I would love to have this for dinner, particularly on a cold winter night! Thanks for sharing! I am heading over to FB and G+ to share this one!
Thanks so much for sharing, Chloe!! And thanks for the sweet comment! xo!
I kid you not, my meal plan this week includes chicken pot pie with a biscuit topping, so don’t be surprised if some rendition something similar to this gets posted later! This looks delicious, Jen — this is the easiest and best way to enjoy chicken pot pie!
Great minds think alike, Marcie!! Can’t wait to see your version! I am all about chicken pot pie!
Andi @ The Weary Chef says
This looks delicious, Jen! I love frozen veggies and use them all the time. I’d love to try this recipe for dinner soon!
Thanks Andi!! xo!
Beth @ The First Year says
Jen, I really appreciate that you listed out the ingredients that I would need if I didn’t want to use a can of cream of chicken soup! I can’t use those cans since I have a gluten allergy and I also like to know whats going into my dinner!
Karen @ The Food Charlatan says
This looks awesome Jen! Love that biscuit topping. Never gets old 🙂
My aunt can say “my kid loves veggies!” And when she says “love” it is really LOVE! She will sit there and eat a whole bowl or plate of something leafy: mints, lettuce, seaweed, beansprots!?
I on the other hand do not love veggies so much but this chicken pot pie does look like something I would try!
Laura |Petite Allergy Treats says
Love pot pie! And I think every mom out there can thank you for making it easier for getting kids to eat more veggies with this!. Pinned. 🙂
This looks wonderful. I love pot pie recipes.
Ashlyn @ Belle of the Kitchen says
Mmm chicken pot pie is pure comfort food, and I love how easy your recipe is, Jen! And I’m with you on the kids who eat tomatoes like they’re apples! There would have to be a huge prize on the other side of that tomato in order for my son to eat it! And there’s really no guarantee that that would even work! 😉 Pinning!
Dale Morrison says
Love the idea of no soup, but wish you had done a from scratch easy crust, the baking mixes do have chemicals that we don’t need. Unlike the veggies that are real food.
True, Dale. I will have to re-do this recipe and make a topping from scratch in the near future. Thanks for stopping by!
Serene @ House of Yumm says
Easy and delicious?! I’m all over this one! Plus I’m all over the trick of sneaking veggies into my kids meals 🙂
Mrs Major Hoff says
Love this! Yummy~
Made as per the recipe and we loved it !! Has a nice kick, to it and lots of flavor. Served over Basmati rice with a side of vegetables. Only change would be to double the sauce next time. And oh yeah, I did thicken with 2 Tbsp. corn starch mixed with 2 Tbsp. water. Perfect !!
I’m so happy you liked it!! Thanks for the comment!
Thank you so much for this recipe, it was absolutely delicious! Even my no-veggie eating 6 year old gobbled it up 🙂
1) I may have done something wrong but I would suggest to other big eaters doubling the inside ingredients because my little family of 3 1/2 finished this off in one sitting!
2) We don’t have access to bisquick so I used 1 1/2 boxes of Jiffy Cornbread mix and it turned out amazing!!
We also don’t have access to cream of chicken soup (we live in the Middle East), so I usually make my own, this was nice to have the DIY already in the recipe 🙂
What a compliment! Thank you so much for taking the time to tell me this – I am so excited that you and your family liked it, Kristi!