Piggy Pot Pies

By: Jill Mills Posted: Jul 7, 2011 Updated: Mar 16, 2023

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We were asked to be the creative guest chefs on www.domessticated.com awhile back and made these cute little piggy pot pies. We wanted to also share them here. This is such a fun way to get the kids to eat their veggies! We combined a few pot pie recipes and came up with this. We will never use another one..it’s so good! Just combine everything into a pie dish if you are not making the pigs.

PIGGY POT PIES

Ingredients

1 pound bag of frozen cubed chicken, thawed

1 cup chopped carrots

1/2 cup frozen green peas, with a 8 set aside

1/2 cup sliced celery

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

1 can of chicken broth

2/3 cup milk

1 egg white, beaten

3 (9 inch) unbaked pie crusts

Directions

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.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.

We cut out our pig noses with a glass that we measured on top of the dish. We 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. We used the hot mixture from the holes that we made on top as a glue to put on the ears. We put on the noses that we had set aside and 2 left over peas for the eyes.