When Can Babies Eat Pot pie, chicken? (12+ Months WHO Safety, Allergens & USDA Nutrients)

A classic comfort food, chicken pot pie features tender chicken and mixed vegetables in a creamy, savory sauce, all baked under a flaky, golden pastry crust. --- RECIPE --- Servings: 6 Prep Time: 30 minutes Ingredients: - 1 tbsp olive oil - 1 lb boneless, skinless chicken breast, cut into 1/2-inch cubes - 1 cup chopped carrots - 1 cup frozen peas - 1 cup chopped celery - 1/2 cup chopped onion - 1/2 cup all-purpose flour - 2 cups chicken broth - 1 cup milk - 1/2 tsp dried thyme - Salt and black pepper to taste - 2 sheets refrigerated pie crust Instructions: 1. Preheat oven to 400°F (200°C). 2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through. Remove chicken and set aside. 3. Add carrots, peas, celery, and onion to the skillet. Sauté for 5-7 minutes until vegetables are tender-crisp. 4. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring constantly, until sauce thickens. Stir in thyme, salt, and pepper. 5. Return cooked chicken to the skillet. Pour the mixture into a 9-inch pie dish. 6. Place one pie crust over the filling, trim edges, and crimp. Cut a few slits in the top for steam to escape. Bake for 30-35 minutes, or until crust is golden brown and filling is bubbly. Let stand 5-10 minutes before serving. In Wise Eating: AI Food Tracker, adding a child profile (12 months+) automatically checks every meal and recipe ingredient against WHO infant safety rules, choking hazards, and allergen flags.