1. Hey kids, please get us started!

Have your helper cut the onion into 4 large chunks so you can chop it into small-size pieces in a manual food processor.

Measure out the milk into a measuring cup, and set it aside.

Peel the skin off of the rotisserie chicken and throw it away. Using your fingers or a fork, shred the rotisserie chicken meat (both white breast meat and dark thigh meat) into small bite-size pieces.

2. Parents, it’s your turn! 

In a large saucepan, heat the olive oil over medium heat.

3. Teamwork gets it done!

Add the onion, garlic, salt, pepper and thyme to the pan, and stir to combine with a long-handled spoon. Heat until the onions are softened and translucent (clear), about 3 to 5 minutes.

With a whisk ready in the adult helper’s hand, add the flour to the pan while the adult helper quickly stirs to combine with the onion mixture. Whisk continuously for 1 minute to toast the flour. The combination will quickly become dry and crumbly, but keep whisking to cook the flour through.

While the adult helper continues to whisk, gently pour the milk into the pot. Use the whisk to scrape up any dried bits of flour that may be clinging to the bottom of the pan. Turn the heat up to medium-high and continue to whisk the milk until thickened, about 5 minutes.

Turn the heat to low. Add the shredded chicken meat to the pot and stir to combine.

Add the bag of frozen vegetables to the pot. The heat from the sauce will finish thawing the veggies. Gently stir to combine and cover the pot with a lid. Periodically stir and heat until the veggies are cooked through, 3 to 5 minutes.

Serve the chicken potpie mixture in large bowls with some fresh biscuits, bread or crackers on the side if you like.