Piggy Pot Pies

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We made these cute little piggy pot pies and wanted to them! This is such a fun way to get the kids in the kitchen and for them to eat their veggies!

Piggy Pot Pies

Piggy Chicken Pot Pies

These piggy chicken pot pies are so cute and the kids just loved them! My boys did most all the work on these themselves. You’ll love the chicken pot pie recipe, and if you are not making the pigs you can also just combine everything into a pie dish. We had so much fun making these Piggy Pot Pies and we hope that you have fun making them as well!

Piggy 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.

Piggy Pot Pies

How To Make Piggy Pot Pies

  • 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.
  • Roll out another pie crust to cut out ear and nose shapes.
  • 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.
  • Add the ears, noses and eyes.

Chop up your celery and carrots, roll your pie crust and cook your veggies and mixture.

Place crust in dishes. Make the piggy ears and noses. Put the chicken mixture in bottom pie crusts.

Other Fun Piggy Recipes

Piggy Pot Pie on a blue plate
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Piggy Pot Pies

We made these cute little piggy pot pies and wanted to them! This is such a fun way to get the kids to eat their veggies!
Servings: 4
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes

Ingredients
  

  • 1 lb chicken cubed (frozen or fresh)
  • 1 cup chopped carrots
  • 1/2 cup frozen green peas (8 set aside for decorating)
  • 1/2 cup sliced celery
  • 1/3 cup chopped onion
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp celery seed
  • 1 can chicken broth
  • 2/3 cup milk
  • 1 egg white beaten
  • 3 unbaked pie crusts 9"

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.
  • Roll out your pie crust.
  • Use 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.
  • Roll out another pie crust to cut out ear shapes. We wanted our ears to curl so we took some pieces of aluminum foil and shaped it into small balls to lay our ears on. This made them shaped with a curve while baking as you can see in the picture. Cut out your pig noses. We used a glass that we measured on top of the dish. Put 2 holes in the noses and baked the noses and ears separately then set aside.
  • 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 and mix into the veggie mixture. 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. 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 made 4 holes in the top where the eyes would go and the nose to allow steam to escape. 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. Use the hot mixture from the holes that were made on top as a glue to put on the ears. Put on the noses the same way and 2 left over peas for the eyes.

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