Chicken and Mixed Vegetable Pie

Chicken and Mixed Vegetable Pie


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This pie features chicken, cream and crisp veggies. You can eat alone for lunch or turn into a full dinner by serving with some more vegetables or with chips.


Serves: 4 

  • 1 pie shell, top and bottom
  • 1 large skinless chicken breast, cubed
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 clove garlic, crushed
  • 1 medium onion
  • 1 large potato, peeled and cubed
  • 2 cups (500ml) chicken stock
  • 1/2 cup (125ml) white wine
  • 2 teaspoons dried sage
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon fresh basil, diced
  • salt and pepper, to taste
  • 12 button mushrooms
  • 2 tablespoons butter
  • 3/4 cup (185ml) thickened cream
  • 1 carrot, sliced thinly
  • 12-15 snow peas or sugar snap peas, ends trimmed
  • 1 egg
  • 1 tablespoon water

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Prebake pie base according to maker's instructions until 3/4 done. Remove from oven. Leave oven on to preheat for final baking.
  2. In a large frypan over high heat brown chicken in olive oil.
  3. Remove chicken from frypan then add butter, garlic and onions. Saute until soft.
  4. Return chicken to frypan. Add potato, chicken stock, wine, sage, thyme, basil, salt and pepper. Heat to a low boil and cook for 20 minutes or until potatoes are soft.
  5. In a small frypan saute the mushrooms in butter over low heat until just soft; about 2 minutes. Remove from heat.
  6. When potatoes are soft reduce heat and add cream. Simmer until mixture thickens; about 10 minutes.
  7. Pour chicken mixture into pie shell. Spread raw carrot slices on top then spread mushrooms over carrot slices. Spread raw pea pods over mushrooms.
  8. Combine egg and water then brush around top edge of pie. Cover top with remaining pie dough.
  9. Bake according to pie shell instruction until top is golden brown.

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