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chicken and vegetable pie in a pie dish

Chicken and Vegetable Pie

Cowbridge Kitchen

This Chicken and Vegetable pie is a classic recipe using ripped chicken and a thick gravy. You can use any vegetables you like. This pie is a pub classic.

When making a Chicken and Vegetable pie you can decide to make it in a White Sauce or as I have in this recipe, a rich gravy sauce. I have used a standard gravy sauce for this Chicken Pie recipe but you could also use a Chicken Gravy if you prefer.


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This will take about 1hr 30 minutes to make
45 mins Prep.
45 minutes Cooking time.
Cooking timer Time
This is per 1/4 of a pie
200g serving

Calories: 394
Protein: 8.1g
Fat: 21g
Carbohydrates: 43g
Fiber: 3g
Sugar: 4g
Nutritional information Nutrition
This pie will serve upto 4 people comfortably. Table for Two Servings
Tricky : You will need to have a good cooking skill level to make this Chefs hat Difficulty
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How to Make A Chicken and Vegetable Pie

Most pies are great ideas for using up leftovers and this Chicken and Vegetable Pie is no exception. This recipe was created using left over chicken and vegetables. The recipe calls for specific vegetables but you can just as well use any vegetables you have to hand. In this recipe we are making our own pastry as this will complete the homemade taste better than if you use ready made pastry, but feel free to use shop pastry if you prefer.

You could make this into a Southern Fried Chicken Gravy pie. Follow my recipe for KFC Gravy and use this instead of the stock in this recipe.


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serving tray Cuisine:British
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ingredients

250 g chicken (Diced or Ripped)
200 g Diced Carrots
1/2 Large Leek (Sliced)
100 g peas
40 g Butter
40 g Plain Flour
3 Chicken Stock Cubes
1 Vegetable Stock Cube
500 ml of Stock
1 Egg (Beaten)
Short-crust Pastry *


For The Pastry
400 g Plain flour
170 g Diced Butter
1/4 tsp salt
100 ml Cold Water or Milk

Cooking Instructions

  1. Dice up the carrots and get the peas into a pan of boiling water , bring them to the boil and cook on a slow simmer for 15 minutes.
  2. Melt the butter in a cast iron pan then add the sliced leek and and cook for a few minutes until the leek is soft.
  3. While the Leek is cooking make up 500 ml of stock using the two chicken and one beef stock cube and dissolving them in 500 ml of boiling water.
  4. Add the flour into the leeks and butter, then mix it together to form a roux.
  5. Whisk in the 500 ml of stock to the leeks so that a thick gravy forms.
  6. Mix the ripped chicken into the gravy then drain off your vegetables.
  7. When the vegetables are slightly cooled add it to the pie filling.
  8. To make the pastry you need to add the flour & Salt into a mixing bowl. Cube up the butter and add this to the flour.
  9. Working it with your fingers so that it forms a breadcrumb texture before you add the cold water or milk.
  10. Mix this with a fork until it is mostly combined, then get your hands in and work it together so that it forms a nice moist ball of pastry.
  11. Wrap in cling film and refrigerate for 30 minutes before using it to make the pie base and the pie lid.
  12. Cut the pastry in half and roll out two sheets, one for the base and one for the lid.
  13. Line the bottom of a pie dish with the pastry base and blind bake this for 15 minutes. If you don't want to Blind Bake the base you will need to cover the pie with foil for the first 30 minutes.
  14. Add the pie filling then cover the pie with the rest of the pastry and decorate it with strips of pastry if you want to roll a few out.
  15. Beat 1 egg into a glass and brush the lid all over with a pastry brush, then put the pie in the fridge for 30 minutes.
  16. Preheat the oven to 180c
  17. If you have blind baked the base then bake the pie for about 30 minutes or until the pastry is golden brown.
  18. If you are not blind baking the base cover with foil and bake for 45 minutes then remove the foil and bake for a further 10 minutes to brown.
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Tips -
Other ideas:
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