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We made these cute Kitty Cat Pot Pies for those of you that love cats!:) They turned out pretty cute and these are very easy to make!
Most of you that have been following us for awhile know how much fun we have making chicken pot pies. We have made lots of them. I love chicken pot pie and my middle boy used to refuse to even try it so we started making them look fun. He now loves chicken pot pie! We are now working on my getting my 2 year old to eat pot pie. You’ll love this fantastic chicken pot pie recipe as well!
Kitty Cat 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.
How To Make Kitty Cat Chicken Pot Pie
- 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.
- Roll out your pie crust. We used 4 (6oz) souffle dishes. Place the souffle dish on the crust and cut a circle with a inch or so beyond the dish.
- 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.
- Roll out the dough scraps and cut out 4 smaller circles for the cheeks. Cut out 1 ear and use that as a guide to cut out the rest. Place the saved carrots on for the nose and tongue. Put on the peas for the eyes and place the cheek cut out on the face. Place the ears on a baking sheet & press a toothpick on them.
- Bake in the preheated oven for 25 to 30 minutes, or until pastry is golden brown and filling is bubbly.
Making fun Chicken Pot Pies is a great way to get the kids to try new foods & textures. This worked for getting my boys to eat them and we hope that it works for you as well! 😉
More Fun Chicken Pot Pies
Kitty Cat Chicken Pot Pie
We made this cute Kitty Cat Chicken Pot Pie for those of you that love cats!:) They turned out pretty cute and these are very easy to make!
Servings: 4
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
- 2 pie crust recipe or 9" unbaked pie crust
Decorate with reserved carrots, peas, and green onion.
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 kitty face.
- Roll out your pie crust. We used 4 (6oz) souffle dishes. 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 face and ears.
- 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. We pinched ours to make it look like puppy hair. We made 2 small holes in the top where the eyes would go and the nose to allow steam to escape. Here is what the filled pot pie should look like with the top on and off.
- Roll out the dough scraps and cut out 4 smaller circles for the cheeks. Cut out 1 ear and use that as a guide to cut out the rest. Place the saved carrots on for the nose and tongue. Put on the peas for the eyes and place the cheek cut out on the face. Place the ears on a baking sheet & press a toothpick on them.
- Bake in the preheated oven for 25 to 30 minutes, or until pastry is golden brown and filling is bubbly. We did cover ours with foil in the middle of baking to prevent over browning. Decorate the face with the reserved carrots & peas. We cut some green onions for the whiskers & mouth Press in the ears on the back side.
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