Pies are one food that most family members will usually eat! As pies can take so many forms, it’s easy to include them as a regular feature in your menu plan. This Chicken Pot Pie recipe is a good one for getting your children involved in the kitchen too as 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.
These pies are super easy to make and can be packed with whatever vegetables your family prefers. Technically Pot Pies have just a filling with a pastry lid but if you would rather they have a base as well, just use some ready-made shortcrust pastry to line individual pie tins or the moulds of a pie maker.
So here’s how we make Chicken Pot Pies (scroll down to find the recipe in full).
We mixed the soup, chicken, milk and vegetables in a large bowl.
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 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.
What are your family’s favourite pie fillings?