When my children were young, I made this onedish meal with frozen veggies and a more traditional pie crust. As they became more adventurous eaters, I added more dark leafy greens, and eventually exchanged the crust for this hearty wholegrain topping.
Bake the potatoes and shred the cheese the day before making the soup. If the soup needs to simmer awhile on the stove, you may need to add more chicken broth.
A flaky crust surrenders to a warm veggie-and-chicken mixture infused with a savory sauce. Even better, this makeover is smarter than the classic version. Dig deep.
Comfort food gets even cozier when stuffing is involved. Add juicy chicken, sour cream and savory seasoning and you've got a piping-hot reason to run, not walk, to the table.
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