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Little Bo Peep Pot Pie


   Serving Size:
One slice is a 1.5 oz meat/ meat alternate, 1/4 cup vegetable and 1 oz grain for 3 - 5 year old at lunch/supper.


8 slices




1/4 c. chopped onion
1 Tbsp. vegetable oil
1 (10 oz.) pkg. thawed spinach
1 c. frozen mixed vegetables
2 Tbsp. flour
1 (14.5 oz.) can chicken broth
1 1/4 c. chopped potato(es)
1/4 c. shredded Cheddar cheese
2 1/2 c. diced cooked chicken
1/4 tsp. garlic powder
1 cup whole wheat flour
4 Tbsp. very cold butter

Preheat oven to 350 degrees F. In large skillet over medium heat saute onion in oil for 5 - 8 minutes. Squeeze the juice out of the spinach. Add the spinach and mixed vegetables, cook for 5 minutes. Add flour and cook about 30 seconds. Add chicken broth and bring to a boil, simmer until thickened. Add potatoes and cheese, chicken and garlic powder. Pour mixture into a 9 inch deep dish pie plate. In a bowl, cut the butter into the flour. On a floured surface, roll out the crust. Place crust over the pie filling, turning the edges under and cutting several slits on top. Bake for 45 minutes or until crust is golden brown.





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