Contents
Creamy Chicken & Veggie Mini Pies 🥧🍗🥕
Mini savory pies filled with tender chicken, vegetables and a creamy sauce. A cozy handheld lunch or dinner for babies and toddlers.
Keep the pie crust tender rather than very crisp and make sure the chicken and vegetables remain soft and moist inside the creamy filling.
Ingredients
- 1 cup cooked shredded chicken 170g cooked shredded chicken
- 1 cup mixed vegetables 150g mixed vegetables
- ¼ cup onion, chopped 40g onion, chopped
- 1 cup chicken broth 240ml chicken broth
- ½ cup milk or light cream 120ml milk or light cream
- 2 tbsp all-purpose flour 16g all-purpose flour
- 2 pie crusts 2 pie crusts
- 2 tbsp unsalted butter 30g unsalted butter
- ¼ tsp garlic powder ¼ tsp garlic powder
- Pinch of salt (omit if needed) Pinch of salt (omit if needed)
- Pinch of black pepper Pinch of black pepper
Instructions
- Preheat the oven to 425°F (220°C).
- Grease a mini muffin pan.
- Melt the unsalted butter in a pan and add the chopped onion and mixed vegetables.
- Cook until the onion and vegetables are soft.
- Add the shredded chicken, garlic powder, salt, black pepper and flour.
- Stir until the flour is evenly incorporated.
- Gradually stir in the chicken broth and milk or light cream.
- Continue cooking until the filling thickens.
- Cut circles from the pie crust and press them gently into the prepared mini muffin cups.
- Spoon the creamy chicken filling into each crust.
- Top each mini pie with a smaller circle of pie crust.
- Bake for 15–20 minutes, or until lightly golden.
- Allow the mini pies to cool before serving.
Baby Serving Guide
10 months+: Allow the mini pie to cool to a safe temperature before serving.
Make sure the chicken is finely shredded and the vegetables are fully soft.
The pie crust should be tender and easy to break apart. Avoid serving very hard, dry or crispy edges.
For younger babies, break the pie into soft, manageable pieces and serve with plenty of the moist filling.
Baby-Friendly Tips
- Added salt: The original recipe includes a pinch of salt with the note that it may be omitted. For babies under 12 months, omit the added salt.
- Chicken broth: Choose no-salt-added or low-sodium broth when possible for baby's portion.
- Chicken: Use cooked chicken that is finely shredded and tender.
- Vegetables: Cook until completely soft before filling the pies.
- Pie crust: Avoid overbaking. Remove any edges that become particularly hard or dry before serving baby.
- Dairy: Milk or light cream and butter contain milk, a common allergen.
- Wheat: The flour and most traditional pie crusts contain wheat.
- Pie crust: Check the package label for any additional allergens depending on the brand used.
- Always serve baby seated upright and under close adult supervision.
Serving Tips
- Serve warm rather than hot.
- Break into smaller pieces for younger babies if needed.
- Keep plenty of creamy filling with each piece of crust to maintain a softer texture.
Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months.
- Reheat in the oven or air fryer, taking care not to make the crust overly dry or crisp for baby.
