Today I welcome Maree of threefootcooks with a fabulous, family friendly recipe for cooking with kids – Chicken Pot Pies!
Pies are one food that are usually well accepted by all members of a family, and as pies can take so many forms, it’s easy to include them as a regular feature of your family’s weekly menu plan. My 4½ year old daughters, Bear and Bee, absolutely love the crispy, crunchy pastry tops of savoury pies and this usually makes it easier to convince them to also try the filling. We use ready-made puff pastry quite a lot and have tried all sorts of things from these Moroccan Lamb Tarts to Easy Pain au Chocolats.
These Chicken Pot Pies are super easy to make and can be packed with whatever vegetables your family prefers. Technically Pot Pies just have the filling and a pastry lid but if you would rather they have a base too just use some ready-made shortcrust pastry to line individual pie tins or the moulds of a pie maker.
This recipe is a good one for getting your children involved in the kitchen too. As the saucy filling is made using canned soup your children can help with all the steps, apart from the final one of putting the pies in the oven. Depending on the age and experience of your child, this could be a good starter recipe for them to use to cook a meal for the family on a regular basis.
So here’s what we did to make Chicken Pot Pies (scroll down to find the recipe in full).
We mixed the soup, chicken and milk in a large bowl.
Added in the vegetables.
Practiced cracking eggs which is a really good ( although a little messy) skill for children to work on.
Cut lids from the pastry sheets. Bee also cut some smaller shapes from each lid. In hindsight a small cross cut into the lid would have been better as it wouldn’t let as much filling escape.
Poured the mixture into ramekin dishes. We used 2 larger dishes and 4 smaller ones. Put the lids on to the pies and brushed each one with the beaten egg.
Baked the pies in the oven and served them with steamed vegetables.
Individual Chicken Pot Pies
Makes 4 pies
You will need:
- 1 can (420g) Cream of Chicken Soup
- 1 ½ cups chopped or shredded cooked chicken
- ½ cup milk
- 2 ½ cups mixed vegetables (frozen or fresh)
- 2 sheets ready-made puff pastry
- 1 egg, lightly beaten
- Preheat oven to 200 Celsius.
- In a large mixing bowl, stir together the soup, milk, vegetables and chicken.
- Divide the soup mix evenly among 4 1-cup ramekins.
- Cut circles from the puff pastry that are large enough to cover the tops of the ramekins.
- Place the pastry circles on top of the pies and press around the edges to seal.
- Make a small cross in the top of each pie to allow steam to escape.
- Brush the tops of the pies with a little of the beaten egg.
- Bake pies for 20 to 25 minutes or until golden brown.
- Serve with steamed vegetables, mashed potato or home-made chips.
For other recipes that are great for children to help with make sure you come over and check out our blog, threefootcooks. Almost all of the recipes on our blog have been made with the help of my daughters, Bear and Bee, and I include plenty of hints and tips on how to cook with your children.
What are your family’s favourite pie fillings?
Maree Mortimer is a stay at home mum with twin 4 1/2 year old girls. Her blog, threefootcooks is about the cooking adventures she enjoys with her girls and Maree hopes to inspire more parents to cook with their children on a regular basis. You can also connect with Maree via Pinterest, Facebook and Twitter.
- Kids Cooking: Learning to Cook Independently
- 10 Easy Things to Cook with Kids
- Lunch Box Snacks: Date & Coconut Balls