If you are looking for a cozy, heartwarming main dish that brings both fun and flavor to your table, this Easter Bunny Chicken Pot Pie Recipe is a total winner. It’s not just a meal; it’s a delightful experience, combining tender chicken, colorful veggies, and creamy sauce all wrapped in a golden flaky crust. Plus, those charming bunny ears and cute veggie details turn it into a festive centerpiece that will surely woo family and friends. Whether you’re celebrating a special occasion or simply craving comfort food with a playful twist, this Easter Bunny Chicken Pot Pie Recipe promises to fill your kitchen with delicious aromas and your heart with joy.
Ingredients You’ll Need
Each ingredient in this Easter Bunny Chicken Pot Pie Recipe plays a crucial role in achieving that perfect balance of taste and texture. From the fresh vegetables adding vibrant color and crunch to the creamy sauce that ties everything together, these simple ingredients make all the difference.
- 1 lb chicken (cubed, frozen or fresh): The star protein providing meaty richness and satisfying chew.
- 1 cup carrots (chopped): Adds a natural sweetness and burst of bright orange color.
- 1/2 cup green peas (frozen): Brings a pop of green and subtle earthiness.
- 1/2 cup sliced celery: Contributes a mild, fresh crunch and aromatic flavor.
- 1/3 cup onion (chopped): Builds foundational savory notes when softened.
- 1/3 cup all-purpose flour: Essential for thickening the luscious filling sauce.
- 1/2 teaspoon salt: Balances and enhances all the other flavors.
- 1/4 teaspoon black pepper: Adds a gentle spicy warmth.
- 1/4 teaspoon celery seed: Offers a subtle, distinctive celery flavor boost.
- 1/3 cup butter: Provides richness and helps cook the onions to silky perfection.
- 1 can chicken broth: Deepens the filling with savory umami goodness.
- 2/3 cup milk: Creates a creamy texture and smooth mouthfeel.
- 3 unbaked pie crusts (9-inch): The buttery, flaky vessel that holds all those amazing ingredients together delightfully.
How to Make Easter Bunny Chicken Pot Pie Recipe
Step 1: Prepare Your Oven and Vegetables
Start by preheating your oven to 425 degrees F (220 degrees C) so it’s nice and hot by the time your pot pie is ready to bake. Then chop up your celery and carrots into uniform pieces to ensure even cooking. Along with peas and chicken, these will form the hearty filling that makes this dish so satisfying. Boil all veggies and chicken in water for about 15 minutes to soften and meld their flavors together beautifully.
Step 2: Shape the Pie Crusts and Save Dough for Decorations
Roll out your pie crust dough with care because this is where the fun Easter Bunny theme comes to life. Using your souffle dishes, cut circles large enough to line each dish with a little crust overhang for sealing. Don’t toss those scraps! Save them to craft the adorable bunny ears and extra accents. Adding that personal touch makes this Easter Bunny Chicken Pot Pie Recipe truly special and memorable.
Step 3: Create the Bunny Ears and Prep Filling Sauce
Form your pie dough scraps into ear shapes and secure them with popsicle sticks. Baking these ears separately for about 10 minutes ensures they’re sturdy and golden, ready to perch perfectly on the finished pies. Meanwhile, sauté the chopped onions in butter until silky, then whisk in flour, salt, pepper, and celery seed. Slowly add chicken broth and milk, simmering gently until the sauce thickens to creamy perfection. This luscious mix will coat your savory chicken and veggies in every comforting bite.
Step 4: Assemble the Pies and Add Finishing Touches
Layer the cooked chicken and veggies into the pie crust bottoms, then pour the creamy sauce right over the top. Cover with the remaining crusts, seal edges to trap all the goodness inside, and cut small holes where the bunny’s eyes and nose will go. This little detail helps steam escape for a perfectly cooked filling. Once baked to a light golden brown, bring your Easter Bunny Chicken Pot Pie Recipe alive by decorating with green onion whiskers, pea eyes, carrot noses, and those charming ear crusts secured with popsicle sticks!
Step 5: Bake to Golden Perfection
Pop your assembled pies into the oven and bake for approximately 30 minutes until the crust is beautifully golden and flaky. The aromas will fill your kitchen with warmth and excitement. Letting the individual pies cool slightly before decorating ensures your charming Easter Bunny faces stay intact and cute!
How to Serve Easter Bunny Chicken Pot Pie Recipe
Garnishes
Adding garnishes isn’t just about looks—it enhances texture and flavor. Fresh green onion pieces for whiskers introduce a mild bite, while peas and carrots add playful colors and slight sweetness that mirror the springtime vibe. Garnish with those baked bunny ears for a whimsical finishing touch that makes any meal feel like a celebration.
Side Dishes
Pair this pot pie with crisp green salads, roasted asparagus, or buttery dinner rolls to round out your meal with freshness and crunch. These simple sides complement the creamy, hearty pot pie without overshadowing its comforting flavors. It’s a perfect lineup for any springtime gathering or family dinner.
Creative Ways to Present
Serve this dish in individual soufflé dishes for a personalized experience or one large pie for a festive family centerpiece. You can also place each pie on colorful plates with spring-themed napkins to boost the holiday spirit. For added fun, let kids help arrange the veggie faces—getting hands involved makes the meal even more enjoyable!
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Easter Bunny Chicken Pot Pie in an airtight container in the refrigerator for up to 3 days. This allows the flavors to settle further, making for some of the tastiest next-day bites you’ve ever had.
Freezing
You can freeze unbaked assembled pies wrapped tightly in plastic and foil for up to 2 months. To freeze baked pies, cool completely, freeze uncovered first on a sheet, then wrap securely once solid. This way, you’ll have a ready-to-bake or ready-to-reheat version whenever you want a comforting meal in a pinch.
Reheating
Reheat leftovers in the oven at 350 degrees F until warmed through to maintain that crispy crust and creamy filling. Avoid microwaving if you want to keep the crust flaky and the veggies tender rather than soggy.
FAQs
Can I use fresh chicken instead of frozen?
Absolutely! Fresh chicken works just as well and may even add a slightly brighter flavor to your pie. Just be sure to cube it evenly so it cooks uniformly with the vegetables.
Is it possible to make this recipe vegetarian?
Yes! Simply swap the chicken for your favorite plant-based protein like cubed tofu or seasoned mushrooms, and use vegetable broth instead of chicken broth. The creamy sauce and veggies will still make for a satisfying pot pie.
How do I keep the bunny ears from falling off?
Using small popsicle sticks as supports and baking the ears separately before placing them on top ensures they stay upright and golden. Secure them carefully for the cutest presentation.
Can this pot pie be made ahead of time?
Definitely! You can prepare the filling and crusts in advance, assemble right before baking, and even freeze assembled pies. This makes Easter Bunny Chicken Pot Pie Recipe a great option when planning meals ahead for celebrations.
What sides go best with this pot pie?
Fresh green salads, roasted vegetables like asparagus or green beans, and warm dinner rolls all complement the rich and savory flavors of the pot pie perfectly.
Final Thoughts
I hope you feel as excited about this Easter Bunny Chicken Pot Pie Recipe as I do because it truly brings together comfort, creativity, and celebration in one delicious package. It’s a joyful way to impress your family and friends while enjoying a classic dish with a whimsical twist. So grab your apron, roll out that dough, and get ready for a baking adventure that’s as fun to make as it is to eat!
Print
Easter Bunny Chicken Pot Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 5 servings
- Category: Savory Pie
- Method: Baking
- Cuisine: American
Description
This Easter Bunny Chicken Pot Pie is a delightful, festive twist on the classic comfort food. Featuring tender chicken and vibrant vegetables in a creamy sauce, all nestled in a flaky homemade pie crust decorated with charming bunny ears and face details, this dish is perfect for celebrating the holiday with family.
Ingredients
Filling
- 1 lb chicken, cubed (frozen or fresh)
- 1 cup carrots, chopped
- 1/2 cup green peas, frozen
- 1/2 cup sliced celery
- 1/3 cup onion, chopped
Sauce
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 can chicken broth (about 14 oz)
- 2/3 cup milk
Pie Crust & Decoration
- 3 unbaked pie crusts (9 inch)
- Popsicle sticks (for bunny ears support, optional)
- Additional green onions (for whiskers)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the pot pies and decorative ears.
- Cook Vegetables and Chicken: Chop celery and carrots. In a large pot, combine the chopped celery, carrots, green peas, and cubed chicken, then cover with water. Bring to a boil and cook for 15 minutes. Remove from heat and set aside. Reserve about 8 carrot slices and 8 peas for the bunny face decoration later.
- Prepare Pie Crusts: Roll out your pie crust dough. Using 6 oz souffle dishes (or your preferred small pie dishes), cut circular crusts slightly larger than the dishes. Place the bottom crust in each dish, pressing it onto the bottom and sides so some crust extends beyond the top edge.
- Create Bunny Ears: Use pie dough scraps to cut out bunny ear shapes. Attach each ear to a popsicle stick for support and use extra dough scraps to decorate and press along the edges of the pie crust as desired.
- Prepare Sauce and Assemble: Bake the bunny ears separately for about 10 minutes. Meanwhile, in a saucepan over medium heat, sauté onions in butter until soft. Stir in flour, salt, pepper, and celery seed. Gradually add chicken broth and milk, stirring constantly, and simmer over medium-low heat until sauce thickens. Remove from heat. Drain the cooked chicken and vegetables, then place this mixture into the bottom pie crusts. Pour the prepared sauce over the mixture. Cover with the top crust, seal the edges, and trim excess dough. Cut two small steam vents where the eyes would be and another where the nose would be to allow steam to escape during baking.
- Bake and Decorate: Place the pies in the preheated oven for about 30 minutes or until the crusts turn a light golden brown. Once baked, add green onion slices as whiskers, peas for eyes, and carrot slices for the bunny’s nose. Insert the baked bunny ear crusts behind the face; the popsicle sticks will help keep the ears upright.
Notes
- Using frozen chicken is fine; just ensure it is fully cooked in the boiling step.
- The popsicle sticks are optional but help keep the bunny ears standing upright during and after baking.
- If souffle dishes are not available, you can use other small oven-safe pie dishes or ramekins.
- Leftover pie dough scraps can be creatively used for additional decorations on top of the pot pie.
- Make sure to cut steam vents to prevent the crust from becoming soggy or bursting.
