Chicken Pot Pie with Kids Cook Naturally

Kids Cook Naturally is a Little Lake County advertising partner. This story is part of their partnership. 

When kids help in the kitchen they’re more likely to eat what has been prepared.  While it isn’t a guarantee of course, but it does tend to help.  In fact, about a month ago my kids refused to eat guacamole.   They continued to help me prepare it and I think there is something about using knives, a masher and extra time with mom that gave them the little push to try it just one more time.  I now purchase 10 avocados for our Taco Tuesday if that gives you an idea of how that turned out.

Miss Lisa, with Kids Cook Naturally knows that when kids are invited into the kitchen they’ll not only learn new and important skills, like responsibility and focus, but they’ll try new things.  This month, Miss Lisa is sharing one of her recipes with us!  Make this at home, or sign up for a class where your little chef will get the opportunity to make a mess in someone else’s kitchen (and learn to clean it up — read more in Melissa’s review or when Tracy’s son took a class!).

Homemade Chicken Pot Pie Recipe

Ingredients:

• Pie crust (Use your favorite recipe)
• Filling ingredients:
  • 1-1/2 cups chopped cooked chicken (one pound chicken tenders)
  • 4 cups assorted vegetables, sweet potato, mushrooms, onion, carrots, broccoli
  • 1/3 cup butter
  • 1/2 cup flour
  • 1-1/2 cups chicken broth
  • 1-1/2 cups half and half
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Additional items:

• Medium Soup Pot
• Whisk
• Medium Frying Pan
• Spatula
• Measuring Cups and Spoons
• Cutting Board, Butter Knife
• Cheese Grater
• Single Serve Pie Tins (4-6)
• Rolling Pin, Wax Paper

Directions:

1. Cook chicken in frying pan.  When cooled, cut in bite-size pieces. Put to the side.
2. Wash broccoli and other vegetables.
3. Pull off broccoli florets to make small pieces.
4. Grate carrots and sweet potatoes. Chop onion and mushrooms.
5. Melt butter in frying pan and add all the vegetables and saute until crisp-tender. Add flour, until smooth. Cook one minute while stirring constantly.
6. Gradually add chicken broth and the half and half while cooking on medium heat and stirring constantly until the mixture is thick and bubbly. Stir in salt and pepper.
7. Preheat oven to 400 degrees Fahrenheit.
8. While oven is preheating, take a softball size piece of dough and roll it out on wax paper switching directions, forming a circle that will fit in the bottom and up over the edge of a pie tin.  Carefully place dough in the tin and smooth up the sides.
9. Divide chicken mixture evenly between each pie shell. (This recipe is for a 9-inch pie).
10. Now take another softball size piece of dough and roll out again bit enough to lay on top and just over the edge.  Trim if needed, and seal edge with fingers or fork.  Cut slits with a butter knife on top before baking.
11. You can put an egg wash on top before baking as well.  To do this beat one egg with one tablespoon of milk.  Brush over pot pie.
12. Bake in the oven for 20 minutes or until golden brown.

Sign your child up for a session of classes (complete with a cookbook of their recipes at the end) or choose a one night taste!  Sessions start at the end of February or mid-April and run for four weeks, and one night tastes are offered as follows:

• Corn Dog Muffins – ages 7-12
  February 22
• Crispy Ravioli – ages 7-12
  March 1
• Partner Pizza Night – ages 2-3
  March 8 – Parent must stay
• Zucchini Pasta and Meat Sauce – ages 7-12
  March 15
• Pizza Party Night – ages 4-6
  March 22
• Partner Pizza Night – ages 2-3
  April 5 – Parent must stay
• Zucchini Boats – ages 7-12
  April 12
• Apple Pies – ages 4-6
  April 19
• Fruit Filled Tooty Fruity – ages 4-6
  May 11
• Won Ton Taco Cups – ages 7-12
  May 18

Find the complete details at the Kids Cook Naturally Website.

Disclosure: Kids Cook Naturally is paid advertising partner with Little Lake County. If you are interested in having your product or business featured please contact us.