Susie Burrell’s Chicken and Vegetable Mini Pot Pies

This is a featured post from Paediatric Dietitian and Nutritionist Susie Burrell, a proud mother of two and leading expert in early childhood nutrition.
Text_2
  • 10 min To Prep
  • 20 min To Cook
  • 5 Ingredients
  • 12 mini pies Makes
  • easy Difficulty

Description

Chicken and Vegetable Mini Pot Pies offer a healthy twist to a traditional meal. With a mix of chicken, vegetable and puff pastry – these little pies offer a mix of important nutrients – and are perfect to cook on a cooler day.

Ingredients

  • 1 sheet flat puff pastry
  • 200g chicken breast (approx. 1 cup), boiled or grilled, and chopped
  • 3 cups mixed chopped vegetables (carrots, peas, red capsicum and mushroom)
  • 1/2 packet Spring Onion soup mix
  • 2 tbsp. mayonnaise

Method

  1. Preheat oven to 200C
  2. Mix the vegetables with soup mix and mayonnaise – then add the chopped chicken
  3. Place 2 tbsp. chicken and vegetable mix into individual muffin tins
  4. Top with a small square of pastry
  5. Bake for 15-20 minutes or until pastry is browned

Notes / Tips

Age: for 12 months and above

Disclaimer: this recipe contains egg (in mayonnaise product). If yourself or your child have allergies or diet restrictions, please consult your health care professional for advice.

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Susie Burrell is one of Australia’s leading paediatric dietitian and nutritionists. For years Susie has promoted healthy eating practices in Australia by providing access to evidence-based nutrition and lifestyle advice. She’s also a proud mum to twins, bringing real-mum experience to her health and nutrition teachings. Susie develops content for Bellamy's to help communicate the importance of early childhood nutrition for life-long health and well-being.

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