Ingredients

• · 1 box Pillsbury refrigerated Pie Crust
• · 1 can diced Fire Roasted Tomatoes 14.5 oz can
• · 1 4 oz can chopped green chilies
• · 2 tablespoons salted butter
• · 1 teaspoon salt
• · ¼ teaspoon black pepper
• · 1 teaspoon chili powder
• · 1 teaspoon garlic powder
• · ¼ teaspoon ground cumin
• · 1 cup white Minute rice
• · 1 can Progresso Traditional Chicken Cheese Enchilada Flavor Soup 18.5 oz
• · 1 12.5 oz can 100% Chicken Breast, in water, drained
• · 2 tablespoons bread crumbs
• · 1 ½ cups shredded cheddar cheese
• · ½ cup sour cream (Optional)
• · ½ cup salsa (Optional)

Serves 6

Directions:

Preheat oven to 375F. Slowly and gently, unroll pie crust into 9 inch round ungreased glass pie plate as directed on box for one-crust. Press the crust against the bottom and sides of the pie pan to anchor it to the pie pan. Fold Excess crust under and press together to form crust edge. Prick bottom and sides of the crust with fork. Bake for 15 minutes on bottom rack. Set aside.

In a medium saucepan, combine Progresso Traditional Chicken Cheese Enchilada Flavor Soup, fire-roasted tomatoes, green chilies, butter, salt, pepper, chili powder, garlic power and cumin together. Bring mix to boil and then add minute rice. Remove pan from burner. Put lid on saucepan and let stand for 5 minutes.

In a small skillet on medium heat, add 2 Tablespoons of breadcrumbs and drained chicken breast. Crumble chicken with small spatula and mix thoroughly with breadcrumbs for about 2 minutes.

Combine chicken mixture and soup mixture together. Mix thoroughly and pour into prepared pie crust. Bake for 35 or 40 minutes at 375F on bottom rack.

Take pie out of the oven and sprinkle cheese over the pie. Let pie set for 10 minutes before serving. Top with sour cream and salsa if desired.

 

My signature dish is my Smashed Potatoes! My family just loves them. Whenever I am invited to a family dinner, that is the dish I am asked to make. My niece, who is the pickiest eater in our family, will always ask me to make them!

Here is a video of me making my potatoes.

Intro:

Sarah Creighton, author and busy mom of three boys, runs Veggie Kids; a blog and YouTube Channel promoting healthy eating for families and kids. Her favorite saying is “get your veggie power!” and her kids and viewers are doing just that. Sarah creates plant-based, or vegan, meal ideas that actually taste great and are easy to prepare. Since starting Veggie Kids a year and a half ago, she’s won many recipes contests with her vegan cooking and has been featured in such places as Alicia Silverston’s TheKindLife.com, VegNews.com and The Today Show’s Moms Blog. ”When you eat better, you feel better and you do better.” says Sarah.

Bio:

Sarah Creighton, age 33, married with 3 boys, living outside of San Francisco, CA in the Silicon Valley.

I’m originally from Iowa, graduated from University of Nebraska 2000 with a degree in Fashion Design and moved to San Francisco, CA with my husband. After having my two sons close together (19 months apart), I started getting really interested in health and nutrition. After healing my self from an ovarian cyst (with looming surgery) within 2 weeks using food to heal, I started Veggie Kids Feb. 2011. It started out as a way for me to document what I was cooking for my family and quickly took off as a place for other people to come see what this vegan thing was all about. Last year I published a children’s book called “The Boy Who Loved Broccoli” and am currently writing another children’s book and cookbook. I love helping others learn how to eat better and make smarter food choices. In my spare time (if there is any) I work as a cooking consultant, going into people’s homes teaching them how to prepare vegan meals for their families as well as kitchen organization and meal planning. I’m also excited to be launching a new vegan food iPhone app with business partner of mine.

Intro:

Sarah Creighton, author and busy mom of three boys, runs Veggie Kids; a blog and YouTube Channel promoting healthy eating for families and kids. Her favorite saying is “get your veggie power!” and her kids and viewers are doing just that. Sarah creates plant-based, or vegan, meal ideas that actually taste great and are easy to prepare. Since starting Veggie Kids a year and a half ago, she’s won many recipes contests with her vegan cooking and has been featured in such places as Alicia Silverston’s TheKindLife.com, VegNews.com and The Today Show’s Moms Blog. ”When you eat better, you feel better and you do better.” says Sarah.

Bio:

Sarah Creighton, age 33, married with 3 boys, living outside of San Francisco, CA in the Silicon Valley.

I’m originally from Iowa, graduated from University of Nebraska 2000 with a degree in Fashion Design and moved to San Francisco, CA with my husband. After having my two sons close together (19 months apart), I started getting really interested in health and nutrition. After healing my self from an ovarian cyst (with looming surgery) within 2 weeks using food to heal, I started Veggie Kids Feb. 2011. It started out as a way for me to document what I was cooking for my family and quickly took off as a place for other people to come see what this vegan thing was all about. Last year I published a children’s book called “The Boy Who Loved Broccoli” and am currently writing another children’s book and cookbook. I love helping others learn how to eat better and make smarter food choices. In my spare time (if there is any) I work as a cooking consultant, going into people’s homes teaching them how to prepare vegan meals for their families as well as kitchen organization and meal planning. I’m also excited to be launching a new vegan food iPhone app with business partner of mine.