Deconstructed Chicken Pot Pie
This toddler spin on classic chicken pot pie features a thicker, easier-to-eat sauce and fun pie dough cutouts that your toddler can pick up and eat with their fingers. And if they don’t want to eat the crust, you don’t have to watch it go to waste!
Servings Prep Time
4servings 20minutes
Cook Time
Servings Prep Time
4servings 20minutes
Cook Time
  • 1 piecruststore-bought or homemade
  • 1tablespoon vegetable oil
  • 1/2cup diced onion
  • 1 rib celerychopped
  • 1/2cup reduced-sodium chicken broth
  • 2pound large boneless skinless chicken breastsdiced into bite-size pieces
  • 1 large russet potatocut into 1-inch cubes
  • 1/2teaspoon salt
  • 1/4teaspoon freshly ground black pepper
  • 1cup frozen carrots and peassteamed
  • 1/3cup unsalted butter
  • 1/3cup all-purpose flour
  • 1/2cup milkplus more as needed
  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper (or spray with nonstick cooking spray) and set aside. Roll out the piecrust dough to 1/8 inch thick. Use cookie cutters to create shapes in the piecrust and transfer to the baking sheet. Bake according to the package directions until lightly browned. Remove from the oven and allow to cool.
  2. Select Sauté to preheat the pressure cooking pot. When hot, add the vegetable oil, onion, and celery. Sauté for about 3 minutes, stirring occasionally, until the onion is tender. Stir in the chicken broth, diced chicken, potato, salt, and pepper. Lock the lid in place. Select High Pressure and 4 minutes cook time.
  3. When the cook time ends, turn off the pressure cooker. Use a quick pressure release. When the float valve drops, carefully remove the lid. Stir in the carrots and peas.
  4. In a small saucepan on the stovetop over medium heat, melt the butter. Whisk in the flour. Cook for 2 to 3 minutes, stirring constantly, until smooth and bubbly. Gradually add the milk, stirring constantly for about 2 minutes, until the sauce is thick and smooth. Add this to the pressure cooking pot and stir until the sauce is thick and creamy. Add more milk, if needed, to achieve your desired consistency.
  5. To serve, place the cooked pot pie filling into individual bowls and top with the piecrust shapes.
Recipe Notes

TIP: Most toddlers love using the cookie cutters to help cut out the piecrust pieces. However, because toddlers don’t have the best sense of where to position the cookie cutter, you can let them have their turn first and then use a knife to cut the leftover crust into shapes and bake it all up at once.