Easy Chicken and Vegetable Pie

    55 min

    This pie is a great way of making use of leftover chicken or turkey. Chicken and vegetables are baked with a white sauce under a layer of shortcrust pastry. Simple and delicious.

    110 people made this

    Serves: 6 

    • 1 egg yolk
    • 1 litre chicken stock
    • 150g peas (fresh or frozen)
    • 2 carrots, thickly sliced
    • 2 potatoes, cubed
    • 2 sticks celery, chopped
    • 20g butter
    • 3 tablespoons plain flour
    • 500g cooked chicken, cut into pieces
    • 1 pinch nutmeg
    • 1 sheet ready-made shortcrust pastry

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat the oven to 200 C / Gas 6.
    2. Cook the vegetables in the stock for about 10 minutes. Set the vegetables aside and keep about two thirds of the stock.
    3. In another saucepan, melt the butter then add the flour, stir well. Add the stock. Add ground nutmeg. Cook the sauce until thick.
    4. Add the vegetables and chicken, then mix. Pour the sauce into an ovenproof baking dish. Cover the baking dish with the shortcrust pastry sheet.
    5. Brush the dough with the egg yolk. Bake in preheated oven for 30 minutes and serve hot.

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    Reviews in English (2)


     -  09 Dec 2012


    Five stars from the other half. I added a splash of white wine and a little tarragon and some ham to this.  -  08 Mar 2015