This shop has been compensated by #Collective Bias, Inc. and its advertiser, #Labels4Edu. All opinions are mine alone.
Quick and easy week night dinner ideas are a must around here once school starts. With two teens and a fifth grader, after school schedules are hectic, but we still try to sit down to a satisfying dinner together. If I can whip up a tasty meal and help my kid’s schools at the same time, it’s a win-win situation, and the Campbell’s Labels for Education Program helps me do just that!
It’s as simple as clipping UPC codes from brands you’re probably already using. All those UPC codes add up to points that your child’s school can redeem for art, athletic and academic supplies. There are even coupons available on the Labels for Education website, so you can save money and help your child’s school at the same time!
You can find out if your school participates at the Find My School page. If not, help them enroll by contacting your school principal and asking them to appoint a coordinator. Or you could even volunteer to coordinate the program yourself. You definitely want your child’s school to participate though, because right now 1,000 schools will be eligible to win $1,000 each by entering the Labels for Education Sweepstakes. How awesome would that be?!!
I try to volunteer at my youngest’s elementary school at least once a week. It’s a great way to be involved and get to know his friends and teachers. And since his school is just a few minutes from our local King Sooper’s (Kroger) grocery store, I usually make a quick pit-stop there on my way home from the school to pick up anything that didn’t make it onto my weekly grocery list–in this case, some Campbell’s Cream of Chicken Soup and a rotisserie chicken.
Once you have all of your ingredients for this pot pie assembled, it comes together so quickly. While the puff pastry bakes, you can boil your potatoes and start the filling simmering on the stove-top. When I’m really in a pinch for time, I even skip the potatoes and just add frozen mixed vegetables. Feel free to adapt the fillings to use whatever veggies you have on had. You could even do a beef or pork version.
This is such a great way to enjoy chicken pot pie, and so much faster to put together than the traditional version with a crust–but you still end up with some delicious comfort food on your plate. Plus, everyone gets their own individual serving , which is always fun! I hope your family enjoys this quick and easy weeknight meal as much as mine does!
Chicken Pot Pie Squares
- 1 sheet Pepperidge Farm Puff Pastry, thawed
- 1 large potato, peeled and cubed
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 can Campbell's Cream of Chicken soup
- 1/2 cup milk
- 2 cups cooked, shredded chicken
- 2 cups frozen mixed vegetables, thawed
- 1/2 teaspoon thyme
- Salt and pepper, to taste
- Preheat oven to 400 degrees.
- Unfold the pastry sheet on a lightly floured surface. Cut into three strips along the fold lines. Cut each strip in half to make 6 rectangles.
- Place the rectangles on a lightly greased baking sheet and bake for 10 minutes, or until golden brown. Let cool for 10 minutes.
- Meanwhile, in a medium saucepan, bring 2-3 cups of water to a boil. Add cubed potatoes and cook until just tender, about 5 minutes; drain.
- Heat oil in a large skillet over medium heat. Add onion and cook until tender, 3-5 minutes.
- Add soup and milk and mix well.
- Add cooked chicken, potatoes and vegetables. Stir in thyme, and salt and pepper, to taste.
- Simmer mixture for about 5 minutes, or until the vegetables are tender.
- Split each puff pastry rectangle into two layers. Spoon about 2/3 cup of the chicken mixture onto each bottom layer.
- Top with the remaining puff pastry and serve.
Don’t forget to visit the Labels for Education website to enter the sweepstakes and see all of the products that can help you earn points for your child’s school!