Creamy Vegetable and Chicken Pie

Oh yes! This pie is it for me. The best of everything under a rooftop of pastry.


Oven 180c


Serves 4-6




  • 1 roll puff pastry


  • 1tsp oil


  • 1 onion, diced


  • 1 carrot, diced


  • 1 courgette, diced


  • 1 red pepper, diced


  • 1 head of broccoli cut into small florets


  • 2 sticks of celery, diced


  • 1 small tin of organic sweetcorn


  • 60g frozen peas


  • 3tbsp plain flour


  • 200ml milk


  • 1/4tsp dried tarragon


  • 2 handfuls of cooked chicken


  • 1 egg


  1. Heat the oil in a pot. Stir in all the vegetables and cook gently for 10minutes. Then pop on a lid and sweat on low for 30minutes, stirring occasionally.
  2. Stir in the flour. Stir in the milk. Stir in the dried tarragon and chicken and season to taste.
  3. Unroll your pastry. Spoon the veg mix into a pie dish and place the pastry loosely over the top. Crimp the edges down with your fingers. (I’m not one for neat pastry, I like the country kitchen look) Beat the egg in a bowl and brush over the surface. Pop in the oven and bake for 30-40minutes.

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