Discover a recipe that’s not only delicious but perfect for family cooking adventures! Dive into Let’s Eat: Recipes for Kids Who Cook to create a classic favorite: Chicken Pot Pie. This delightful dish combines the comfort of a home-cooked meal with the joy of cooking alongside your little chefs. So, gather ’round the kitchen table, roll up your sleeves, and embark on a culinary journey that’s sure to delight taste buds and create cherished family memories. Get ready to cook with your kids!
Chicken Pot Pie
2 Tbsp (30 mL) olive oil
1 small white onion, cut into small dice
3 stalks celery, cut into small dice
2 cloves garlic, minced
6 Tbsp (90 mL) unsalted butter
1 tsp (5 mL) dried thyme
1 tsp (5 mL) dried sage
½ cup (125 mL) all-purpose flour
3 cups (750 mL) chicken stock
½ cup (125 mL) milk
Meat from one full Roast Chicken (about 3 cups/750 mL), cut into bite-size pieces
2 cups (500 mL) frozen vegetable mix (carrots, peas, corn, and beans)
1 tsp (5 mL) sea salt
½ tsp (2.5 mL) freshly ground black pepper
1 sheet frozen puﬀ pastry, thawed
1 Tbsp (15 mL) water
- Place a large pot on the stove over medium heat and add the oil. Add the onions, celery, and garlic to the pot and cook, stirring constantly with a wooden spoon, until the celery and onion start to soften, 4–5 minutes. Add the butter, thyme, and sage and cook, stirring constantly again, until the butter is fully melted.
- Add the flour. Use a whisk to mix it in and then continue to cook until the mixture starts to turn a golden color, 2–3 minutes. Add the stock ½ cup (125 mL) at a time and whisk quickly to mix all of the mixture smoothly together. Whisk in the milk and cook until your mixture starts to thicken, 3–4 minutes. As soon as the mixture starts to thicken, remove the pot from the heat and stir in the chicken, frozen vegetables, salt, and pepper.
- Turn off the stove!
- Preheat the oven to 400°F (200°C).
- Scoop the mixture into an ungreased 9 × 13-inch (23 × 33 cm) baking dish with sides at least 2 inches (5 cm) high. Place the puff pastry sheet on top of the filling. Or use cookie cutters to cut out fun shapes and place them on top of the filling. Use a fork to lightly beat the egg and water together to make an egg wash, and then use a pastry brush to brush the top of the pastry with the egg wash. Place the dish on the middle rack in the oven and bake until the pastry is puffed and golden and the filling is bubbly, 25–30 minutes.
- Using oven mitts, remove the pan from the oven and let the pastries sit for at least 10 minutes before serving.
- Turn off the oven!
Recipe by DL Acken and Aurelia Louvet from Let’s Eat: Recipes for Kids Who Cook, copyright © 2023 by DL Acken and Aurelia Louvet. Reprinted with permission of TouchWood Editions