Chicken Pot Pie

Chicken Pot PieOne of my hubby’s favorite meals in the universe is Pot Pie.  Reminds him of winter. He loves to ski. Pretty simple. I was happy to choose CHICKEN as my Sunday Clean Up ingredient and combine it with some amazingly delicious produce I picked up at the farmer’s market today.

Chicken Pot Pie

Perfect For: Lunch, Dinner, infants with no problem with basic purees and ready for something more, 7 months +

Time Required: 30 minutes – 5-10 minutes prep, 15-20 minutes cooking and 5 minutes pureeing

Servings: 5-6


  • Sautee pan
  • Wooden Spoon
  • Cutting knife
  • Cutting board
  • Peeler
  • Beaba Babycook or Baby Cuisinart


  • 1 tablespoon veggie oil (or as needed)
  • 1/2 medium yellow onion, peeled and chopped
  • 1 large potato (I used a wonderfully fresh Bintje potato, great for steaming and pureeing), peeled and chopped
  • 2 medium carrots, peeled and chopped
  • 1/4 pound chicken breast, cut into chunks
  • 1 cup chicken stock or water if the stock isn’t available (I used chicken stock today)
  • 1/2 cup peas (frozen are fine)

Paris Farmer's Market

  • Get out your sautee pan, put on medium heat, place oil in pan, add chopped onions and carrots
  • Once onions and carrots have softened, add chicken and sautee until brown then add potatoes
  • Cover with stock (or water), cover and let simmer for 15 minutes or so
  • Once the potatoes are soft, add peas
  • Let simmer about 5 minutes
  • Grab your Beaba or baby cuisinart and puree
  • Transfer to dish and serve

As always store what you are going to use within the next 3 days in the fridge. Any remainder should go in the freezer.  See GEAR section of this site for product recommendations.

Goodness Factor: Dietary Fiber, Vitamin A, Vitamin C, Potassium, Iron, Calcium, Protein, Folate

Happy Eating!


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