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
- Preheat the oven to 190°C.
- In a large mixing bowl combine the cubed chicken, diced carrots, diced onion, and diced celery.
- Add the olive oil to the mixture and stir to combine.
- Next, add the flour to the mixture and stir to thoroughly combine.
- Heat a large saucepan over medium heat.
- Once the saucepan is hot, add the mixture from the bowl and cook for 5 minutes, stirring occasionally.
- Add the frozen peas, parsley, chicken stock, and milk to the saucepan and stir to combine.
- Simmer for 15 minutes, stirring occasionally, until the mixture has thickened.
- Grease a 9-inch baking dish.
- Pour the mixture from the saucepan into the baking dish.
- To make the topping, in a medium mixing bowl, mix together the grated potatoes and butter.
- Sprinkle the topping evenly over the chicken mixture in the baking dish.
- Place the baking dish in the oven and bake for 20 minutes, or until the top is golden brown.
- Let cool for 5-10 minutes before serving.
Recommended Sides
- roasted sweet potatoes
- green beans
- roasted Brussels sprouts
- brown rice
- a small salad
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