Name: Easter Bunny Chicken Pot Pie
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Ingredients: 2 tablespoons butter; 1 small onion, diced; 2 cloves garlic, minced; 2 medium carrots, diced; ½ cup frozen peas; ½ cup corn kernels; 2 cups cooked chicken, shredded; 2 tablespoons all-purpose flour; 1 ½ cups chicken broth; ½ cup heavy cream (or milk for a lighter option); 1 teaspoon dried thyme; ½ teaspoon salt; ½ teaspoon black pepper; 1 pre-made pie crust (or homemade if preferred); 1 egg (for egg wash); 1 tablespoon milk (for egg wash)

Ingredients

Scale

For the Filling:

2 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced
½ cup frozen peas
½ cup corn kernels
2 cups cooked chicken, shredded
2 tablespoons all-purpose flour
1 ½ cups chicken broth
½ cup heavy cream (or milk for a lighter option)
1 teaspoon dried thyme
½ teaspoon salt
½ teaspoon black pepper

For the Bunny Crust:

1 pre-made pie crust (or homemade if preferred)
1 egg (for egg wash)
1 tablespoon milk (for egg wash)

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or a similar oven-safe dish.

Step 2: Cook the Vegetables

In a large skillet, melt the butter over medium heat. Add the diced onion and garlic, sautéing for about 2 minutes until fragrant. Stir in the carrots, peas, and corn, and cook for another 5 minutes until slightly softened.

Step 3: Make the Creamy Filling

Sprinkle the flour over the vegetables and stir well to coat. Gradually add the chicken broth, stirring continuously to avoid lumps. Pour in the heavy cream, and add the shredded chicken, thyme, salt, and black pepper. Let the mixture simmer for about 5 minutes until thickened. Remove from heat and set aside.

Step 4: Prepare the Bunny Crust

Roll out the pie crust on a lightly floured surface. Using a small knife or cookie cutter, cut out two bunny ears from the dough. You can also cut out small circles for bunny eyes and a nose if you want to make a face!

Step 5: Assemble the Pot Pie

Pour the chicken and vegetable filling into the prepared pie dish. Place the rolled-out pie crust over the filling and press the edges to seal. Attach the bunny ears on top, gently pressing them into place.

Step 6: Apply the Egg Wash

In a small bowl, whisk together the egg and milk. Brush the egg wash over the crust, including the bunny ears, to give them a golden, glossy finish.

Step 7: Bake the Pot Pie

Place the dish in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and flaky.

Step 8: Let It Rest and Serve

Remove the pot pie from the oven and let it cool for 5-10 minutes before serving. Enjoy your adorable and delicious Easter Bunny Chicken Pot Pie!

Prep Time: 25 minutes
Cook Time: 40 minutes

Nutrition

Calories: 480
Sugar: 4g
Fat: 22g
Carbohydrates: 42g
Fiber: 4g
Protein: 28g