Creamy Chicken and Vegetable Pie

    2 hours 10 min

    A simple and easy chicken pie recipe. A layer of shortcrust pastry covers a creamy chicken filling, made by combining cooked chicken with vegetables and soup. Enjoy!

    103 people made this

    Serves: 6 

    • 50g butter
    • 4 tablespoons chopped onion
    • 4 tablespoons plain flour
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 (295g) tin cream of chicken condensed soup, undiluted
    • 300ml semi-skimmed milk
    • 215g rotisserie chicken meat, cubed
    • 450g frozen mixed vegetables
    • 1 sheet shortcrust pastry

    Prep:15min  ›  Cook:50min  ›  Extra time:1hr5min cooling  ›  Ready in:2hr10min 

    1. Preheat oven to 200 C / Gas 6.
    2. Melt the butter in a saucepan over medium-low heat and cook and stir the onion with butter until translucent, about 5 minutes. Stir in the flour, salt and pepper to make a paste. Whisk in the chicken soup and milk; cook and stir the sauce until smooth and thickened, about 5 minutes. Lightly mix in the cooked chicken and mixed vegetables and pour the chicken and sauce into a 2-litre deep baking dish.
    3. Unroll the shortcrust pastry sheet, lay it on the baking dish and fold and press the edges of the crust down to seal the pastry to the dish. Cut several small slits in the pastry.
    4. Bake in the preheated oven until the pastry is golden brown and the filling is bubbling, 35 to 40 minutes. Cool 10 minutes before serving.

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    Reviews in English (60)


    Very tasty and easy to do. My 5 and 6 year olds walloped it off. I might try with mash on top next instead of pastry, just for a change.  -  14 Mar 2013


    I had some left over chicken so I thought I'd give this a try, we really enjoyed it, so I think I will make it again.  -  24 Aug 2011


    Taste very good and delicious boss love it.........thnx  -  05 Oct 2013