This delicious and nutritious Chicken Pot Pie recipe is the perfect meal for toddlers in Australia. It’s full of veggies, lean protein, and flavourful herbs and spices, all blended into a creamy, cheesy sauce and topped with a light and flaky pastry. This recipe is sure to be an instant hit with your little ones – an easy-to-make and nutritious dish that is sure to please picky eaters!

General Information

Servings: 4 Keywords: Chicken, Pot Pie, Vegetables, Buttery Crust Calories: 500 Protein: 15g Carbohydrates: 35g Fats: 25g Preparation Time: 10 minutes Cooking Time: 40 minutes

Ingredients

For the Filling

• 400g Chicken Breast, cubed
• 2 Carrots, diced
• 1 Onion, diced
• 2 Stalks Celery, diced
• 2 Tablespoons Olive Oil
• 2 Tablespoons Plain Flour
• 200g Frozen Peas
• 1 Teaspoon Parsley, dried
• 120ml Chicken Stock
• 120ml Milk

For the Topping

• 2 large Potato, grated
• 40g Butter

Directions

1. Preheat the oven to 190°C.
2. In a large mixing bowl combine the cubed chicken, diced carrots, diced onion, and diced celery.
3. Add the olive oil to the mixture and stir to combine.
4. Next, add the flour to the mixture and stir to thoroughly combine.
5. Heat a large saucepan over medium heat.
6. Once the saucepan is hot, add the mixture from the bowl and cook for 5 minutes, stirring occasionally.
7. Add the frozen peas, parsley, chicken stock, and milk to the saucepan and stir to combine.
8. Simmer for 15 minutes, stirring occasionally, until the mixture has thickened.
9. Grease a 9-inch baking dish.
10. Pour the mixture from the saucepan into the baking dish.
11. To make the topping, in a medium mixing bowl, mix together the grated potatoes and butter.
12. Sprinkle the topping evenly over the chicken mixture in the baking dish.
13. Place the baking dish in the oven and bake for 20 minutes, or until the top is golden brown.
14. Let cool for 5-10 minutes before serving.

Recommended Sides

• roasted sweet potatoes
• green beans
• roasted Brussels sprouts
• brown rice
• a small salad