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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!
Prep Time
20 mins
Total Time
45 mins
Servings: 5
Calories: 749 kcal
Course:
Dinner
Cuisine:
American
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 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon 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 for the rest. 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!:)
Cup of Yum
Nutrition Information
Calories
749kcal
(37%)
Carbohydrates
63g
(21%)
Protein
18g
(36%)
Fat
47g
(72%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
5g
Monounsaturated Fat
19g
Trans Fat
1g
Cholesterol
70mg
(23%)
Sodium
1032mg
(43%)
Potassium
389mg
(11%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
4883IU
(98%)
Vitamin C
9mg
(10%)
Calcium
88mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 749
% Daily Value*
| Calories | 749kcal | 37% |
| Carbohydrates | 63g | 21% |
| Protein | 18g | 36% |
| Fat | 47g | 72% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 1032mg | 43% |
| Potassium | 389mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 4883IU | 98% |
| Vitamin C | 9mg | 10% |
| Calcium | 88mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.