Chicken and vegetable pot pie

Chicken and vegetable pot pie


2 people made this

About this recipe: Good warm comfort food full of tasty vegetables. Can be a one dish meal in itself of the star of the dinner plate. This pot pie is topped with scone dough, so use your favourite scone recipe to complete the dish.

Raven Gisborne-Hawke's Bay, New Zealand

Serves: 6 

  • 1 yellow onion, cubed
  • 2 tablespoons butter
  • 4 to 6 sticks celery, chopped
  • 1 sweet potato
  • 3 small carrots, sliced
  • 1/4 courgette, sliced
  • 4 spring onions, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon finely chopped red chilli
  • 1 pinch ground chilli flakes
  • 2 chicken breast fillets, cubed
  • 1 pouch condensed vegetable stock
  • 1 dash red wine
  • 3 dashes apple juice
  • 1 handful finely chopped basil
  • 2 tablespoons cremé fraiche
  • 2 tablespoons plain flour
  • 1 portion scone dough

Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

  1. Preheat the oven to 200 C / Gas 6.
  2. Saute onions in a pot with 1 tablespoon of the butter until translucent. Add celery, stirring occasionally.
  3. Add sweet potato and carrot to pot, continue to stir to enable even cooking. If it starts to stick on the bottom add a little water to the pot.
  4. Add the courgette and spring onion when the carrot is nearly cooked.
  5. Add garlic, and the chilli and chilli flakes to pot and toss. Put the mixture into an ovenproof dish.
  6. Saute chicken in the remaining butter, adding in the stock and other liquids. Stir until chicken is cooked.
  7. Add the basil, cremé fraiche and flour. Add vegetables back to the pot and mix, before tipping back into the oven dish.
  8. Roll out scone dough to shape of your oven dish and place on top of the chicken mix. Poke holes in the top of the dough.
  9. Bake in the oven for 30 to 40 minutes until scone dough is cooked.


Make several in smaller dishes to make individual servings, say for a dinner party.


Use any set of vegetables you wish to change the dish for seasonality or individual tastes. Consider adding mushrooms, potatoes, pumpkin, broccoli, peas, etc.


Would work just as well with a savoury pastry, or a bread dough as the topper, as it does with the scone dough.

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Reviews (1)


We liked this recipe, nice creamy sauce with a tiny hint of heat and a yummy warm taste. - 29 Jul 2010

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