I was shocked to hear that nearly 80 percent of Americans fail to consume the recommended amounts of fruit and 90 percent failing to meet daily recommendations for vegetables too. I was also surprised to see the results from The University of California-Davis (UC Davis), in partnership with the Frozen Food Foundation‘s study to evaluate the nutrient content of eight commonly-purchased frozen and fresh fruits and vegetables.
The study analyzed the vitamins and minerals in foods that had been frozen and foods that had not. Say fresh vegetables for instance and freezing fresh vegetables is simple natures pause button. Freezing locks in those nutrients and is an easy way to get more vegetables into your meals. For many family’s buying frozen vegetables is a great way to save money. Knowing that frozen is just as good as fresh allows more moms to make those healthy choices. Often times frozen vegetables are cut and cleaned and ready to go. It’s nice that when you need a quick meal you can have one in a flash and you’re not losing nutritional value.
For a quick after school snack I often use shortcuts to making meals. These mini pies are no different, filled with vegetables your kiddos are going to love this flavorful snack!
Chicken & Veggie Pies
- 1 package frozen vegetables
- 1 can cream of chicken soup
- 1 pie crust sheet
By simply mixing the vegetables and the soup and putting them in between pie crust it’s a snack my kiddos can grab on the go. So whether it’s after school on our way to the dance studio or a weekend with fun and friends this is a flavorful snack for it all!
I have a square loaf pan so I used it to keep the dough secure. You could easily bake these on a baking pan. I used a fork to close the edges and give it a crinkle.
Preheat oven to 425 degrees.
Make sure to grease the pan for easy removal and bake for 20 minutes until golden brown.