Chicken and Veggie Pot Pie
One comfort food I missed dearly after I took a clean-lifestyle vow was old fashioned chicken pot pie. Unfortunately, pastry filled with gravy does not always fit the bill when you’re trying to keep it real, so I went on a mission to create a nutritious, baby led weaning dinner that our whole house would enjoy. Lo and behold, here it is: creamy, piping hot vegetable goodness wrapped lovingly in a homemade pie crust. This is the healthiest pot pie I have ever tried, and it’s perfectly suited for your little ones, as well as a great recipe to add to your list of easy family dinner ideas.
I start with the crust, which is as simple as any baby led weaning dinner should be. It contains butter (grass-fed is always best), flour, and water. That’s it! And it stores beautifully in the fridge while you prepare the filling.
Make sure to have at least one pie pan and two ramekin dishes available, as this recipe makes one large pie for adults and two minis for the little ones. Ramekin dishes are just the right size for a baby led weaning dinner, so they are always good to have in the cupboard.
One idea I love to share for these is to double up! These pies are easy-freezers and family friendly, so I promise you’ll want to have them again. If you make two recipe, you’ll have a whole night’s dinner ready and waiting to pop into the oven.
Being a healthy option doesn’t mean we sacrifice flavor in the filling, either. It is amazing! The pastry is packed to the brim with onions, carrots, spinach, broccoli, mushrooms, and parsley. It hits more nutritional marks than I can even list, and instead of traditional gravy, I used natural yogurt and whole milk as a base—perfect baby led weaning substitutes. Add a little parmesan to flavor it, spoon the filling into the pie-crusts and cover (make sure you use a knife to cut a hole in the center for air escape), the bake and serve with a side of peas. Here you have a deliciously creamy, satisfying dinner that’s so yummy, everyone will ask for seconds.
This is such an easy family meal idea that not only curbs comfort-food cravings, but is an ideal baby led weaning dinner. You can rest assured that your little ones’ plates are loaded with goodness.
Dinner recipes for baby led weaning
Taste and Rate (pretty please)
We are making a huge effort to better ourselves here at Baby Led Feeding, so if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #babyledfeeding on Instagram or Facebook.
Aileen xoxox
Chicken and Veggie Pot Pie
Prep time
25 minutes
Cook time
30 minutes
Servings
1 Family Pie
Ingredients
For the pastry
450g plain flour
240g butter
8 tablespoons water
For the filling
1 tablespoons rapeseed oil
2 medium white onions, finely chopped
3 medium carrots finely chopped
4 free-range chicken breasts, cut into small pieces
1 cloves garlic, crushed
200ml whole milk
1 heaped dessertspoon of natural yogurt
80g parmesan cheese grated
2 packs tender stem broccoli spears
1 large handful spinach
Bunch fresh parsley
2 large mushrooms
pepper, to season
1 egg, beaten, for brushing
Method
- Preheat the oven to 180ºC/350ºF/gas 4.
- Make the pastry by adding the flour to a bowl then, using your fingers, working the butter through until it resembles fine breadcrumbs. Add the water one tablespoon at a time until the pastry comes together. Turn it out onto a well-floured work surface roll until it is about 5mm thick. Lightly butter a pie dish then line with the pastry and cut away the access. Repeat but this time use smaller ramekin dishes for your toddlers pies. Keep the left over pastry for the lids. Leave the pastry in the fridge until you are ready to fill.
- Heat the rapeseed oil in a frying pan over a medium heat and fry the onions and carrots until the carrots start to soften and the onions are translucent.
- Add the chicken to the pan and cook for about 10 minutes until the chicken is cooked through.
- Crush in the garlic, add the milk, yogurt and cheese and stir well, then remove from the heat.
- Finely chop the broccoli, spinach, mushrooms and parsley then add to the chicken mixture and stir well.
- Fill the pies with the chicken filling, then roll out the remaining pastry and add a pastry lid to each one. Cut a little hole with a knife in each pie to allow air to escape. Then brush with a little beaten egg.
- Bake for 30 minutes until golden then serve warm with a side of peas.
Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.
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