Individual Chicken And Veggie Pies

There’s something about pastry that can make even the fussiest kids try something new.

Wrapping up homemade chicken and vegetable casserole in a pie like this is a classic move to get more veggies into your fussy eater.

Feel free to omit any veggies that are going to cause any issues with getting the kids to tuck into these pies.

Steam them and serve them as an optional side dish instead. Then when they get used to it you can try adding it to the pie filling. Fussy eaters sometimes need baby steps to transition to new tastes.

The good news for those with allergies or intolerances is that this recipe contains no sugar, nuts, eggs or dairy.

This recipe comes from the Fussy Kids eBook. Do you have a fussy eater at home? You’ll love The Healthy Mummy Fussy Kids eBook, available from our shop.

Have you heard about the 28 Day Weight Loss Challenge? Each month our weight loss challenges are themed, targeting areas such as budget recipes, meals for fussy eaters, recipes with 5 ingredients or less, and many more. You can find out the theme of next month’s challenge HERE.

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Individual Chicken And Veggie Pies

Votes: 37
Rating: 2.46
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Course

Main Dish

Servings

pies

Ingredients

• 500 grams chicken mince
• 1 brown onion peeled and grated
• 3 carrots peeled and grated
• 2 potatoes peeled and grated
• 1.25 cups liquid chicken stock
• 1 cup frozen peas
• 1/4 cup plain flour
• cooking oil spray
• 3 sheets reduced fat puff pastry

Course Main Dish Servings pies Ingredients 500 grams chicken mince 1 brown onion peeled and grated 3 carrots peeled and grated 2 potatoes peeled and grated 1.25 cups liquid chicken stock 1 cup frozen peas 1/4 cup plain flour cooking oil spray 3 sheets reduced fat puff pastry

Votes: 37 Rating: 2.46 You: Rate this recipe!

Instructions

1. Place the chicken, onion, carrot and potato into a saucepan with 3/4 cup of stock. Bring to the boil over a medium heat, breaking apart the chicken with a spoon.
2. Reduce heat and simmer for 10 minutes. Add peas and cook for a further minute.
3. Dissolve the flour in the remaining 1/2 cup of stock and gradually pour the mixture into the saucepan, stirring thoroughly to combine. Simmer for 2-3 minutes until thickened.
4. Preheat oven to 200C and lightly spray 6 individual pie tins with cooking oil.
5. Divide filling into prepared tins.
6. Allow pastry to thaw slightly then cut each sheet on the diagonal. Cut a circle from each triangle, place pastry rounds on top of filling and tuck around the edge (the pastry will soften with the heat from the filling and become easier to tuck in).
7. Place pies in oven for 25 – 30 minutes, or until the pastry is crisp and golden.
8. Serve with steamed veggies such as green beans and corn.

Recipe Notes

This recipe comes from our Fussy Kids eBook. As with all of our children's recipes, we don't count the calories as we are focused purely on flavour and nutrition.

The Healthy Mummy Fussy Kids eBook is available from our shop.