Easter Bunny Chicken Pot Pie

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We came up with this cute Easter Bunny Chicken Pot Pie recipe last night for dinner! My 6 year old is the only one out of my 3 boys that loves pot pie. My other 2 are not fans of pot pie so we love to make them into something fun and these bunnies were a hit!

Easter Bunny Chicken Pot Pie

If you have a picky eater, have them help make this. They will be so excited about their cute Bunny Pot Pie creation and definitely give it a try!

Easter Bunny Chicken Pot Pie Ingredients:

  • Chicken – you will need frozen cubed chicken or you can make chicken breasts and cut into chunks.
  • Veggies – carrots, peas and celery.
  • Roux Mixture – butter, flour, onion, chicken broth and milk.
  • Seasoning – salt, pepper and celery seed.
  • Egg – you will use egg white to brush the top of the pie crust for a nice golden finish.
  • Pie Crust – you can use store-bought refrigerated pie crust or make our Easy Pie Crust Recipe.
Easter Bunny Chicken Pot Pie

How To Make Easter Bunny Chicken Pot Pie

  • Preheat oven to 425 degrees F (220 degrees C.)
  • Put your chopped veggies, peas, and diced chicken in a large pot and cover with water. Bring to a boil for 15 minutes.
  • Roll out your pie crust. We used 4 (6oz) souffle dishes. Place the bottom crust in the dish and press on the bottom and sides.
  • In the saucepan over medium heat, cook onions in butter until soft. Slowly stir in chicken broth and milk. Remove from heat and mix into the veggie mixture.
  • Save the pie dough scraps to make the ears. Cut out your ear shapes and place a popsicle stick on top.
  • Place the chicken mixture in bottom pie crusts.
  • Beat a egg white and brush the top edges of the souffle dish. This is to help the crust stick. Brush the top with the egg wash.
  • Bake in the preheated oven for 25 to 30 minutes, or until pastry is golden brown and filling is bubbly. The ears will take about 10 minutes to bake.
  • Cut up come green onion to make the whiskers. Add peas for eyes and carrots for the nose.
  • Place the bunny ear crusts in the back side. The popsicle sticks will help keep them in place!:)

Making the Bunny Ears

Easter Bunny Chicken Pot Pie Ears

We had so much fun making this and we hope that you will too!

More Easter Recipes:

Easter Bunny Chicken Pot Pie for Kids!
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Easter Bunny Chicken Pot Pie

We came up with these cute Easter Bunny Chicken Pot Pie last night for dinner. So cute and easy to make with your kids!
Servings: 5
Prep: 20 minutes
Total: 45 minutes

Ingredients
  

  • 1 lb chicken cubed (frozen or fresh)
  • 1 cup carrots chopped
  • 1/2 cup green peas frozen
  • 1/2 cup sliced celery
  • 1/3 cup onion chopped
  • 1/3 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp celery seed
  • 1/3 cup butter
  • 1 can chicken broth
  • 2/3 cup milk
  • 3 unbaked pie crust 9"

Decorate with reserved green onion, carrots, and peas.

    Instructions

    • Preheat oven to 425 degrees F (220 degrees C.)
    • Chop up your celery and carrots. Put your chopped veggies, peas, and diced chicken in a large pot and cover with water. Bring to a boil for 15 minutes. Remove from heat and set aside. Save about 8 carrot slices and 8 peas for the bunny face.
    • Roll out your pie crust. We used 5 (6oz) souffle dishes. You could also make a couple of these for the kids and use a larger dish to add the rest for you. Place the souffle dish on the crust and cut a circle with a inch or so beyond the dish. Place the bottom crust in the dish and press on the bottom and sides. There should be some of it sticking out around the top. Save the pie dough scraps to make the ears. We cut out our ear shapes and placed a popsicle stick on top. Add some other scraps of dough on the top and pressed along the edges.
    • Save the pie dough scraps to make the ears. We cut out our ear shapes and placed a popsicle stick on top. Add some other scraps of dough on the top and pressed along the edges.
    • The ears will take about 10 minutes to bake. In the saucepan over medium heat, cook onions in butter until soft. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat. Place the chicken mixture in bottom pie crusts and pour the flour/milk mixture over the top. Cover with the top crust, seal edges, and cut away excess dough. Press down on the sides a bit to prevent any of the mixture from coming out. Make 2 small holes in the top where the eyes would go and the nose to allow steam to escape.
    • Place in the oven for about 30 minutes, or until lightly brown. Cut up come green onion to make the whiskers. Add peas for eyes and carrots for the nose. Place the bunny ear crusts in the back side. The popsicle sticks will help keep them in place!:)

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    Equipment

    • 5 souffle dishes 6 oz

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    21 comments on “Easter Bunny Chicken Pot Pie”

    1. Avatar photo
      Gluten Free Pies

      Getting the filling hot before you top the pot pie will help to cook the pie crust from the inside out. It will cook more evenly, preventing a soggy pie crust or biscuit bottom. Your crust will have a perfectly golden top with a deliciously flaky texture. Getting your filling nice and piping hot also helps reduce the bake time.