Kids love pie. Sweet AND savory pie.

As it turns out, they are all smiles when pie-making in the kitchen.

A super simple chicken pot pie gets their tummies rumbling and their laughter bellowing, and a little tricker method to homemade apple pie challenges their dexterity, but leaves them beaming with pride nonetheless.

Look at those faces…

Easy as Pie Chicken Pot Pie

Rotisserie Chicken
Frozen Peas and Carrots
Cream of Chicken Soup
Chicken Broth
Salt, Pepper, Dried Rosemary
Frozen Puff Pastry, Thawed
Egg Whites

It’s pretty easy. Peel apart the chicken and combine the chicken meat in a pot with as many peas and carrots as desired, as well as your preferred amount of condensed soup. Thin with chicken broth, if desired. Stir to thoroughly combine and heat through. Season with salt and pepper and rosemary.
This pie is absent of a bottom crust. So, simply roll out the puff pastry, once thawed, and cut out fun (or boring) shapes to top the mini (or large) pie. Brush with egg whites to help create a silky caramelization of the crust. Bake at 400 degrees until bubbly and brown.

Little Apple Pies

Simple ingredients you’ll need for several small pies:

2 1/2 cups of all-purpose flour
1 1/4 tsp sea salt
1 cup (2 sticks) of unsalted, chilled and cubed butter
3/4 cup of ice water

8 apples (this makes 8 little pies) – Honey Crisp and Granny Smith, peeled, cored and sliced
2 tsps of cinnamon
1/2 tsp of cloves
1 tsp of nutmeg
4 TBLS of all-purpose flour
1/4 cup granulated sugar
2 TBLS lemon juice
1/2 tsp of sea salt
2 TBLS of diced, unsalted butter

In food processor blend flour, salt and butter until it looks like little peas. OR, using a pastry cutter or two forks, combine the ingredients. Be sure to keep everything (especially the butter, ICE COLD).
Add in water and blend just until it looks like it’s sticking. Gently toss with a fork, if making by hand.
Take out and combine it by hand until well blended.
Roll out on lightly floured surface until about 1/4 inch thick.
Cut 8, 4 inch circles with cup or bowl.(You will need to roll out twice).
Note: you can use the rest of the crust for anything you may want to do on top of the pies.
Press each circle in small tins until all the way up each side, to form little bowls.

Mix by hand all filling ingredients and cook in a large pot over medium heat until the apples release their juices – about 20 minutes – stirring constantly.
Fill each pie crust to the brim and decorate with remaining crust.
Bake at 425 degrees for 20-25 minutes. (Until crust is light brown and apples are bubbling).