Chicken Pot Pie is a perfect Stage 2 or Stage 3 baby food you can make from dinner food!
This recipe makes a hearty chicken pot pie that the whole family will enjoy. You can serve a piece to your baby if you’d like, but keep in mind the recipe contains dairy and wheat. Here are a few ways that you can offer this delicious chicken pot pie to your little one:
For Baby (eight to ten months old) You may wish to set aside some chicken and vegetables for babies younger than eight months who may not be used to all of the ingredients.
Don’t worry about the butter used here; babies need fats, and a bit of butter will do no harm. You may even wish to scoop out a bit of the finished mixture and puree or mash it to serve by itself!
Chicken Pot Pie For Baby – Puree Ideas
You may not think that you can let your baby eat Chicken Pot Pie with the family but it’s really simple to make pot pie into “baby food”. There are portions of the pie that you can use to make separate meals for baby if you need to. Try these ideas:
- Plain Chicken Puree (or shred and freeze in portions)
- Pureed Peas
- Pureed Carrots
- Pureed Peas and Carrots
- Pureed Peas
- Pureed Carrots, and Chicken
- Pureed Peas and Chicken
Chicken Pot Pie – Baby Food from Dinner Food – Many Possibilities!
- 1 pound boneless (skinless chicken breasts, cut and diced into small pieces (add extra if you want to set some aside to make baby’s food))
- 1 cup peas (frozen or fresh)
- 1 cup peeled and diced carrots – dice into disks or very small chunks; I like to use frozen carrots for uniformity)
- Sprinkle of thyme (sage)
- 5 tablespoons unsalted butter
- ¼ cup finely diced celery
- ¼ cup finely chopped onions
- 1 clove garlic (crushed)
- ¼ teaspoon each pepper (rosemary, thyme, sage)
- 1/3 cup all-purpose or whole-wheat flour (to be used as thickener)
- 2 cups low-or no-sodium chicken broth or stock
- 2/3 cup whole milk
- 2 9- inch pie crusts (unbaked)
- Preheat oven to 425 degrees.
- Bring 5 or 6 cups of water to a boil in saucepan, then add the chicken, peas, and carrots.
- Sprinkle in some thyme and sage and bring to a boil, then lower heat
- to medium.
- Continue to boil for 15 minutes or until chicken is fully cooked (will turn white),
- Drain chicken and veggies in mesh strainer and set aside.
- (** Scoop out a portion for your little one to puree or mash if desired **)
- Rinse out the saucepan and return to stove.
- Add the butter, celery, onions, garlic, pepper, rosemary, thyme, and sage.
- Cook on medium heat until the vegetables are translucent and soft.
- Add the flour and stir to combine and make a roux.
- Slowly add the broth and milk, whisking constantly.
- Lower heat and simmer for 15 to 20 minutes until the mixture has thickened.
- Prepare the pie pan by laying down the bottom crust, then add the cooled chicken and vegetables.
- Place the pie pan on a baking sheet to help cook the bottom crust and catch any drips.
- When the sauce has finished thickening, pour over the prepared pie crust containing the chicken and veggies.
- Add the top crust (be sure to pinch sides tightly to minimize overflow) and use the tines of a fork to prick the top crust so that steam is released.
- Bake for 30 to 40 minutes.
From my new book The Wholesome Baby Food Guide: Over 150 Easy, Delicious, and Healthy Recipes from Purees to Solids, Hachette Book Group.