One of my favorite things in the whole world is hanging out in the kitchen with my girls. We love baking together…sometimes it’s all laughs and giggles, and other times it’s a huge mess and a teeny bit frustrating, but they are some of my favorite memories! Sometimes the messy days are the most fun of all. (Sometimes.)

Daley has expressed an interest in making a few dishes all by herself. My heart wanted to pop with pride when she mentioned this. (I’m pretty sure I had zero interest in cooking when I was her age. Pouring the chocolate chips into the batter was about the extent of my culinary skills.)  We discussed a few simple recipes that she could choose from, and we quickly decided on Chicken Pot Pie!! It’s a family favorite!!

This recipe is one I grew up on. My mom would make it, but she made it with a homemade crust. We decided a ready-made crust would make this baking experience much easier, plus it’s actually really good. Bonus!

There are many wonderful, made from scratch, Chicken Pot Pie recipes out there, but this is as simple and easy as it gets! Perfect for the budding chef.

 Preheat your oven to 425 degrees

 In a large pie dish, add:

 2 cans of Veg-All (Drained)

2 cans of Cream of Chicken Soup,

½ cup milk,

Shredded rotisserie chicken

Salt and pepper

 Mix until everything is combined.

 Top the mixture with the Pie crust. (We used Pillsbury.)

 Use a fork or toothpick to pierce the crust, for venting.

 Place in the oven and bake for approx. 25 minutes, or until the crust is golden brown and the filling is nice and bubbly warm.

• This recipe serves 4, but you can easily use a larger 9×12 dish and add more ingredients to serve a larger crowd. You may need 2 pie crusts if you are using a larger dish.

I hope you love it as much as we do!