Chicken and vegetable pot pies please a variety of picky palates

After all the sweets, rich meals and over-indulgences of the past couple of weeks, I am ready for a little fasting.

But, as you probably know, that is difficult with kids, because they are always hungry.

We needed to get through some of the leftovers in the fridge from all of this Christmas eating. I had part of a cooked chicken and roasted vegetables, so I decided on pot pies after a long day of playing in the snow.

I made a quick sauce while Emma, 11, chopped the leftover meat and veggies. She added frozen peas and dried herbs then we combined that with the sauce.

Molly, 9, helped make dough, which is very easy, especially if you are OK with using hands rather than utensils for mixing.

Emma distributed the pot pie filling among six ramekins. Clay, 8, cut out six large circles of dough, large enough to hang over the edge of the ramekins to adhere the dough to the top of vessels.

After we painted the tops of the pot pies with a little egg wash, they went into the oven for about 20 minutes. We let them cool slightly after taking them out of the oven because they were extremely hot.

With a simple green salad, these pot pies make a perfect, comforting dinner. If you do not have leftovers like we did, use rotisserie chicken and saute some vegetables, because it is well worth the effort.

It is rare for all of my kids to like the same meal, but everyone finished off their pot pies, which pleased me immensely. Margery Reed Poitras is a former professional chef who now cooks for her kids and occasionally for the more mature palate.