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easy chicken and vegetable pie with a serving spoon on a white napkin next to it.

Easy Chicken and Vegetable Pie

This easy chicken and vegetable pie is creamy and full of flavour. Topped with a puff pastry top it is a real family favourite and perfect comfort food.

Course Main Course
Cuisine English
Keyword chciken and vegetable pie, chicken pie, comfort food
Prep Time 10 minutes
Cook Time 1 hour
Servings 6
Calories 670 kcal

Ingredients

  • 650 grams chicken breast (about 4 breasts) cut into 2 inch chunks
  • 3 medium carrots peeled
  • 1 large onion
  • large celery stalks washed
  • 50 grams frozen peas
  • 50 grams frozen sweetcorn
  • 75 grams plain flour
  • 300 mls chicken stock
  • 300 mls milk
  • 100 mls dry white wine
  • 3 tbsps double cream
  • 1 tbsp olive oil
  • 1 medium beaten egg egg wash
  • 375 grams puff pastry sheet
  • 1 tbsp olive oil
  • salt and pepper for seasoning

Instructions

  1. Chop your carrots, celery and onion finely if you are using whole vegetables. If using the frozen sofritto mix then let them thaw a while.

    Add in any other raw vegetables that you are using apart from broccoli as that will break up too much. Put that in when the sauce is complete.

  2. Preheat your oven to 200 C/400 F/Gas Mark 6

  3. Fry the chicken for a couple of minutes in a very large frying pan in 1 tbsp olive oil.

    chicken pieces in a large frying pan
  4. Add the finely chopped carrots, celery and onion in there.

    chopped vegetables on top of chicken pieces in a frying pan
  5. Cover with a lid and cook for about 5 minutes until the veggies start to release water.

  6. Add the flour and mix in until absorbed.

    chicken pieces and chopped vegetable sin a pan with a wooden spoon.
  7. Add in the 300 mls of stock, 300 mls of milk and 100 mls of wine and bring to a simmer whilst stirring constantly. The sauce will thicken. Leave to bubble away for ten minutes uncovered. Stir intermittently.

    chicken pieces in a vegetable sauce in a frying pan
  8. Taste for seasoning.

  9. Add your cream if using and 100 grams of frozen vegetables and mix into the sauce mixture.

    peas and sweetcorn on top of a chicken mixture in a frying pan
  10. Empty the filling into your pie dish.

    chicken pie filling in a dish
  11. Let your mixture cool for 10 minutes before topping with your pastry. I simply cut the shape of my pie dish out of the pastry sheet roughly and trim off any excess. I put it straight on top of my filling as my dish is difficult to use the rim for the pastry because of the side handles.

    But if your pie dish is round then place a strip of puff pastry around the pie rim and then top with your pastry. Crimp the edges shut. See above for tips.

    Out of the leftovers I usually cut out 3 diamond shapes and place those in the centre of the pie.

  12. Make two 0.5 cm slits in the centre of the pie for steam to escape.

  13. Glaze generously with egg wash.

    pastry glazed pie
  14. Bake for 30-40 minutes until golden brown baby.

    baked chicken pie with blue and white plates to the left
  15. Apply To Pie Face

Recipe Notes

  • Use 500 grams frozen already chopped celery, carrot and onion for ease and speed.
  • Use ready rolled shop bought pastry for no faff fabulousness.
  • Use your favourite vegetables or those that are left lurking in the fridge.
  • Substitute the juice of a small lemon for the white wine.
  • You can make the pie ahead, cover in cling film (plastic wrap), then keep in the fridge until you are ready to glaze and bake. Just add 10 minutes to the cooking time and watch that the pastry doesn't darken too much. Use a silver foil hat if it starts to catch.
  • To make the pie vegetarian use quorn pieces instead of the chicken and use vegetable stock instead of chicken stock. 
  • To freeze, bake and then cool completely before covering well with a double layer of silver foil and then freezing for up to 3 months. Defrost completely still covered in the fridge. Bake covered with silver foil to prevent the pastry top browning too much for 30 minutes at 180 C /360 F/ Gas Mark 4. Remove the silver foil for the last ten minutes of baking.

Any nutritional information is meant only as a guide and approximate only.

Nutrition Facts
Easy Chicken and Vegetable Pie
Amount Per Serving
Calories 670 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 10g63%
Cholesterol 113mg38%
Sodium 411mg18%
Potassium 765mg22%
Carbohydrates 51g17%
Fiber 3g13%
Sugar 7g8%
Protein 34g68%
Vitamin A 5444IU109%
Vitamin C 9mg11%
Calcium 97mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.