Chicken and Veggie Pie

    1 hour 20 minutes

    A delicious chicken and vegetable pie made with shortcrust pastry. It's a great way to use up any leftover roast chicken.

    192 people made this

    Serves: 8 

    • 2 sheets frozen shortcrust pastry, thawed
    • 60g butter
    • 1 small onion, minced
    • 2 sticks celery, chopped
    • 2 carrots, diced
    • salt and pepper to taste
    • 2 chicken stock cubes
    • 2 cups (500ml) water
    • 3 potatoes, peeled and cubed
    • 3 tablespoons plain flour
    • 225g cooked chicken, cubed
    • 1/2 cup (125ml) full fat milk
    • 3 tablespoons chopped fresh parsley
    • 1 teaspoon chopped fresh oregano

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat oven to 220 degrees C. Roll out one piece of pastry and place in a greased 20cm pie dish and set aside.
    2. Place 1/2 of the butter in a large frying pan. Add the onion, celery, carrots, salt and pepper. Cook and stir until the vegetables are soft. Stir in the water and stock cubes, bring mixture to the boil, then add in the potatoes, and cook until tender but still firm.
    3. In a medium saucepan, melt the remaining butter. Stir in the chicken and flour. Add the milk and heat through. Stir the chicken mixture into the vegetable mixture and cook until thickened. Add fresh herbs. Pour mixture into the unbaked pastry case. Roll out the top piece of pastry and place on top of pie. Flute edges and make 4 slits in the top to let out steam.
    4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 180 degrees C and continue baking for 20 minutes, or until pastry is golden brown.

    Watch a video of it being made…

    Chicken Pie
    Chicken Pie

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (30)


    Delicious - i left out the celery as my partner hates it.. would be nice with corn in too!  -  29 Jul 2010


    This was a really easy recipe, I used left over chicken and processed it in the food processor with an onion, then added roasted sweet potato left over from Christmas on top of the mixture and puff pastry on the top!  -  27 Dec 2012


    This recipe was perfect! Delicious, right amount of gravy and cooked to perfection. I didn't have enough shortcrust pastry so I used a sheet of puff pastry on top with great results.  -  27 Oct 2014