This delicious chicken pot pie recipe is perfect for little tastebuds! Packed full of flavour, veggies and protein, our simple, yet tasty recipe is sure to be a hit with toddlers in Australia. It’s easy enough to make, and you can even prepare it ahead of time so that you can simply pop it in the oven when you’re ready. So give it a try today for a flavoursome, wholesome meal that your toddlers will love!

General Information

• Macronutrients: proteincarbohydrates
• Calories: 550 Serving Size: 4 Cooking Time: 1 hour

Ingredients:

• 1 kg chicken breastdiced into cubes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 300g mushroomsdiced
• 1 large oniondiced
• 1 large carrotdiced
• 1 large celery stalkdiced
• 300g baby potatoesdiced
• 4 tablespoons butter
• 2 tablespoons all-purpose flour
• 2,5 cups low sodium chicken broth
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh thyme
• 2 pie crusts

Instructions:

1. Preheat oven to 200°C/400°F.
2. Heat olive oil in a large pan over medium heat.
3. Add chicken cubes and garlic powder to the pan and cook for about 10 minutes or until chicken is cooked through.
4. Add mushroomsonioncarrotcelery and potatoes to the pan and cook for about 10 minutes or until vegetables are cooked through.
5. In a separate panmelt the butter and whisk in the flour until combined.
6. Slowly add the chicken brothwhisking constantly.
7. Bring the mixture to a boil and reduce heat to low. Simmer for about 5 minutes or until the mixture has thickened.
8. Add the cooked chicken and vegetables to the sauce and stir in the chopped herbs.
9. Place one pie crust in a pie dishfill with the chicken and vegetable filling and cover with the other pie crust.
10. Cut a few slits in top of the crust to let steam escape.
11. Bake for 30-40 minutes or until crust is golden brown and filling is bubbling.

Fun Fact

Did you know that chicken pot pie was considered a luxury food when it was first created in the 1800s?