Make This

Mini-pot pies

As fun to make as they are to eat
  • Nonstick cooking spray
  • 4 frozen deep-dish piecrusts
  • 1 6 oz. can white-meat chicken in water
  • 1 14.5 oz. can peas and carrots, drained
  • 1 14.5 oz. diced white potatoes, drained
  • 1 10.5 oz. Campbell’s Cream of Chicken with Herbs condensed soup
  • ¼ cup grated Parmesan cheese
  • ¼ tsp. fresh minced garlic
  • Salt and pepper to taste
  • 1 egg


  • 1 3-inch round cookie cutter
  • 1 2-inch round cookie cutter
  • Any mini cookie cutters your kids might enjoy
  • Mini-muffin pan
  • Pastry brush
  • 2 sheets parchment paper
  • 1 small bowl
  • 1 medium bowl
  • 1 sharp knife

How to

  1. Preheat oven to 375 degrees.
  2. Thaw piecrusts at room temperature (should take about 15 minutes).
  3. In medium bowl, stir together chicken, peas and carrots, potatoes, cheese, garlic, salt, pepper and soup. Mix well because the mixture will be very thick.
  4. Remove thawed piecrusts from aluminum pans, carefully laying them flat on parchment paper. Use the 3-inch round cookie cutter to cut circles out of the dough of 2 piecrusts.
  5. Spray the mini-muffin pan and carefully press a 3-inch dough circle into each muffin cup. If small tears or holes occur in the dough, press extra dough left over from cutting to patch.
  6. Place a spoonful of the chicken mixture in the center of each dough cup.
  7. Lay out the remaining 2 piecrusts on another sheet of parchment paper. Using the 2-inch round cookie cutter, cut enough circles to cover the tops of the pies in the mini-muffin pans.
  8. Beat egg in small bowl. Brush both sides of each 2-inch dough circle with egg. Press one circle onto the top of each pie, and press the tops and bottoms together to seal the edges. Slice small vent into center of each pie.
  9. Bake at 375 degrees for 25—30 minutes or until golden brown. Allow the pies to cool about 10 minutes before removing them from the pan or the crusts will crumble. Using a sharp knife, go around the edges of each pie to loosen it from the pan (use a plastic knife if using a nonstick pan so you don’t scratch the pan’s finish).

Make sure to check out our extra tips at right.



  • You can use cooked diced chicken breast that you prepare yourself and frozen veggies for a lower sodium version of this recipe. It will take longer to prepare if you cook the chicken yourself.
  • Have your kids help by letting them cut out the dough circles with the 3- and 2-inch cookie cutters.
  • With the leftover dough scraps, let your little ones use the small cookie cutters to make shapes to decorate the tops of the pies, using egg wash to “glue” the shapes to the tops. (A knife can also be used to cut out shapes, but make sure you supervise your children if they do this.)
  • The pies can be prepared and frozen for up to a month. When ready to cook them, remove from the freezer, allow them to thaw, brush the tops with an egg wash and bake at 375 degrees for about 25 minutes or until golden brown.
  • You can use this recipe to make one large pot pie. Place all the filling ingredients into a thawed deep-dish piecrust (leave in aluminum pan) and cover with the second crust removed from its pan. The kids can decorate the top by creating a design using a toothpick to poke the vent holes into the top crust.
  • Try substituting 8 oz. of broccoli florets, 8 oz. of cooked rice and ¼ cup of shredded cheddar cheese for the peas and carrots, potatoes and Parmesan cheese for a completely different pot pie experience.



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