Chicken and Vegetable Pot Pie

By August 9, 2019April 1st, 2020Chicken, Pie-Slice

Ways to use cooked chicken: This tasty pie is so easy to make and a great way to use up your left over cooked chicken. On the table in under 30 Minutes



Prep time

5 Minutes

Cooking time

20 Minutes


  • 1½ tablespoons butter
  • 1 teaspoon grated garlic
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons thinly sliced leek
  • 1½ tablespoons plain flour
  • 40ml milk 
  • 60ml chicken stock
  • ½ teaspoon Vegeta
  • 1 cup of shredded cooked chicken
  • ¼ cup frozen peas, corn and carrot
  • 1 tablespoon finely sliced celery
  • 2 tablespoons grated cheese
  • ½ sheet puff pastry
  • 1 teaspoon melted butter extra


  • Preheat oven 200ºc
  • Melt butter in a medium saucepan. Add garlic, leek and thyme and cook until softened and aromatic
  • Add flour, stir and cook for 1 minute, then gradually add the milk, stock and Vegeta.
  • Add cheese and stir until sauce thickens. Add chicken and vegetables, stir and heat through
  • Place in an ovenproof dish and cover with the puff pastry
  • Brush the pastry with extra melted butter
  • Bake in a preheated hot oven for 10-15 minutes or until golden in colour. Careful not to burn
  • Serve and Enjoy!

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