Easter Bunny Chicken Pot Pie |Just Pie Recipes

We came up with these cute Easter Bunny Chicken Pot Pies last night for dinner and thought we would go ahead and share today since it's Pi Day (3-14)! My 6 year old is the only one out of my 3 boys that loves pot pie. My other 2 are not fans of pot pie so we love to make them into something fun!

Easter Bunny Chicken Pot Pie

Ingredients

1 pound bag of frozen cubed chicken, thawed

1/2 cup frozen green peas, with a 8 set aside

1/2 cup sliced celery

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

1 can of chicken broth

2/3 cup milk

3 (9 inch) unbaked Pillsbury pie crusts

Decorate with green onion, carrots, & peas!

Directions...

Preheat oven to 425 degrees F (220 degrees C.)

Chop up your celery and carrots. Put your chopped veggies, peas, and diced chicken in a large pot and cover with water. Bring to a boil for 15 minutes. Remove from heat and set aside. Save about 8 carrot slices and 8 peas for the bunny face.

Roll out your pie crust. We used 5 (6oz) souffle dishes. You could also make a couple of these for the kids and use a larger dish to add the rest for you. Place the souffle dish on the crust and cut a circle with a inch or so beyond the dish.Place the bottom crust in the dish and press on the bottom and sides. There should be some of it sticking out around the top. Save the pie dough scraps to make the ears. We cut out our ear shapes and placed a popsicle stick on top. We then added some other scraps of dough on the top and pressed along the edges. They looked like this...

The ears will take about 10 minutes to bake.

In the saucepan over medium heat, cook onions in butter until soft. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat.

Place the chicken mixture in bottom pie crusts and pour the flour/milk mixture over the top.

Cover with the top crust, seal edges, and cut away excess dough. Press down on the sides a bit to prevent any of the mixture from coming out. We made 2 small holes in the top where the eyes would go and the nose to allow steam to escape.

Place in the oven for about 30 minutes, or until lightly brown. We cut up come green onion to make the whiskers. We added our peas for eyes and carrots for the nose. Place the bunny ear crusts in the back side. The popsicle sticks will help keep them in place!:)

Here is my 6 year old with his Easter Bunny Chicken Pot Pie!