Our kid-friendly chicken pie recipe
by Eleanor Cullen on Apr 19, 2021
Our kid-friendly chicken and veggie pie recipe (because dinnertime should be fun!)
Love a good pie, but all your tiny human eats is the pastry?
Meet our tried and tested kid-friendly chicken and veggie pie recipe where the filling is as irresistible as the delicious pastry. You’re looking at homemade pastry and fresh ingredients that deliver wholesome goodness for the entire family.
And with our Stampies set, this crowd-pleaser will not only fill those tiny bellies but invite your very own animal party to the dinner table.
Each set comes with 1 wooden stamper and 15 easily interchangeable, food-grade silicone animal stamps. Simply pick your favourite animal shape (did you say Sally Sloth?) and add a fun touch to your pastry shell that will put a smile on your toddler’s face and deliver empty plates for you.
Need an oven-proof bowl to turn this kid-friendly chicken and veggie recipe into a single-serve surprise? Our signature bear-shaped Stickie Bowls can handle temperatures of up to 230°C. Simply pop it in the oven and wait for those glowing eyes when your toddler spots their very own surprise-and-delight creation.
And if there’s some leftover, simply cover the Stickie Bowl with the handy silicone lid and store it in the fridge until you’re ready to reheat it in the microwave.
Makes 3 Snackies | Prep 60 minutes
- 200 g (2 cups) light spelt flour
- 75 g (3/4 cup) butter, cubed
- ½ tsp salt
- 1 egg
- cold water
- half an onion
- 2 cloves garlic, minced
- 325 g (1/3 cup) chicken breast, cut into chunks equates to one large breast
- 125 g (1 ½ cups) mushrooms, thinly sliced
- 100 g (3/4 cup) potato, diced equates to 1 small potato
- 75 (1/2 cup) sweet potato, diced equates to half a small sweet potato
- 75 g (1/2 cup) frozen peas
- 25 g (1 cup) spinach, roughly chopped
- ½ tsp dill tips
- 30 g (1/4 cup) plain flour
- 310 ml (1 ¼ cups) chicken stock
Sieve flour into a bowl and combine with salt.
Rub the butter into the flour and create a fine breadcrumb consistency.
Add the egg and gradually mix in the cold water and shape into a ball. Dough should be smooth and like elastic.
If too dry, add cold water. If too sticky, add a little more flour.
Roll out on a lightly floured work surface and shape into two balls. Wrap in baking paper and let rest in the fridge for 30 minutes.
Roll out two equal size discs. Use the lid of your favourite Snackie as a template to cut out your pie topper. Choose a Stampie and add your chosen animal to the pastry. Set aside until the filling is cooked.
Preheat oven to 180 C.
Melt butter over a medium heat, add onion and garlic and cook for a few minutes until soft.
Add remaining vegetables. Cook until mushrooms have released water, about 5 minutes.
Sprinkle flour over vegetables, stir to coat, and cook for 1 to 2 minutes.
Add chicken stock, stirring constantly until smooth. Simmer over medium heat for about 5 minutes, until slightly thickened and potatoes are softening.
Add dill tips and season to taste.
Pour filling into Snackie, add pastry topper and bake for 25 to 30 minutes or until golden. Serve with your favourite steamed greens.