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Simple chicken and vegetable pie recipe

Simple chicken and vegetable pie recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken pie
  • Chicken and vegetable pie
  • Chicken mushroom pie

A simple chicken pie with vegetables, created with a filling simmered in a chicken and white wine gravy.

Gloucestershire, England, UK

14 people made this

IngredientsServes: 4

  • 25g butter
  • 25g cornflour
  • 150ml white wine
  • 250ml water
  • 2 chicken stock cubes, crumbled
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried basil
  • 450g chicken breast fillets, cut into cubes
  • 1 onion, finely chopped
  • 1 tablespoon oil
  • 4 large large mushrooms, finely chopped
  • 250g frozen mixed vegetables
  • 375g puff pastry
  • 1 beaten egg

MethodPrep:10min ›Cook:40min ›Ready in:50min

  1. Heat butter and cornflour in a saucepan, whisking constantly, to make a roux. Slowly add white wine and water, stirring constantly to ensure smooth consistency.
  2. Add crumbled stock cubes and herbs, tarragon and basil. Slowly heat and simmer for 5 minutes. Do not allow to boil.
  3. Brown chicken and onion in separate saucepan using the oil.
  4. Add mushrooms and mixed vegetables, then pour over the sauce. Cover and simmer gently for 20 minutes.
  5. Preheat the oven to 200 C / Gas 6.
  6. Transfer chicken and vegetables mix with sauce into a pie dish.
  7. Cover with pastry, lightly pricking the pastry to allow steam to escape. Brush with egg.
  8. Bake in oven for 20 minutes or until pastry is golden.

Serving suggestion

Boiled new potatoes and green beans.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

This was delicious and not at all complicated to make even though I was a bit worried about making the sauce as I don't normally do things like that - you just add the liquid really gradually. All the ingredients were things you are likely to have already. You could use slightly less veg and more meat if you liked but this was nice and healthy and because there were lots of veg I just did broccoli to go with it and mash.-14 Aug 2015

Chicken Pot Pie Casserole Recipe

Chicken Pot Pie Casserole Recipe is one of those meals the kids will go crazy over and everyone will love. It is super easy to make and each bite is amazing with the flaky crescents and delicious chicken and veggies.

Chicken Pot Pie

Heat oven to 425° F. Remove meat from chicken, discarding the skin and bones. Shred chicken into bite-size pieces and place in a large bowl.

Melt 5 tablespoons of butter in a medium saucepan over medium heat. When butter bubbles, whisk in the flour. Cook, whisking constantly, until the mixture turns golden brown, about 3 minutes. Slowly add the broth in a steady stream, whisking constantly to prevent lumps from forming. When all of the broth has been added, increase the heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer, whisking occasionally for 5 minutes, or until thickened slightly. Remove from the heat.

Melt 2 of the remaining tablespoons butter in another large skillet over medium heat. Add onion and cook, stirring, until translucent, about 5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add thyme and carrots and cook just until carrots are tender, about 5 more minutes. Transfer vegetables with a slotted spoon to the bowl containing the chicken.

Melt remaining butter in the same skillet over medium heat. Add the mushrooms and cook over medium-high heat until mushrooms release their liquid, about 2 minutes. Reduce heat to low, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and simmer until liquid evaporates. Remove from the heat and add to chicken along with the peas, reserved sauce and remaining salt and pepper. Toss well and spoon into a 9-by-13-inch baking dish.

Lightly flour a clean work surface. Roll dough until it is slightly larger than the baking dish and about 1/4 inch thick. Carefully place the dough over the pie filling, tucking the edges underneath. Bake until crust is golden brown, about 20 minutes. Reduce heat to 350° F and bake until the filling starts to bubble at the edges, 20 to 25 minutes more. Cool for about 5 minutes before serving.

Easy Chicken and Vegetable Pot Pie

A simple pot pie filling loaded with chicken and vegetables. Serve with baked pieces of pie crust, puff pastry, crescent rolls or biscuits.


Melt butter in a large saucepan over medium heat. Add onion and sauté for 5 minutes. Add potatoes, celery and carrots and saute for 5 minutes more or until vegetables are lightly browned. Stir in flour and cook for 1 minute.

Slowly stir in Breeze, broth and seasonings. Cook, stirring occasionally, until mixture starts to thicken. Cover and simmer for 20 minutes.

Add chicken to pan and cook, covered, for 5 minutes more or until heated through. Serve with cooked pie crust pieces, puff pastry squares, crescent rolls or biscuits.

Instant Pot Method: Reduce broth to 1 1/4 cups. Coat the bottom of the pot with the butter. Stir in all remaining ingredients except chicken. Lock lid and select Pressure Cook, set to 4 minutes. When cooking is done, let stand for 10 minutes then carefully open vent. Stir in chicken cover and let stand for 5 minutes.

Slow Cooker Method: Reduce Breeze and broth to 1 1/4 cups each. Place butter in a slow cooker and cook on HIGH until melted. Stir in all remaining ingredients except chicken. Cook on LOW for 3 1/2 to 4 hours. Stir in chicken and cook for 5 minutes more.


  • 14 ounces white whole-wheat flour (about 3 1/2 cups) plus 2 Tbsp., divided
  • 1 tablespoon kosher salt, divided
  • 1 teaspoon baking powder
  • 10 tablespoon ice-cold water
  • 2/3 cup plus 2 Tbsp. extra-virgin olive oil, divided
  • 1 1/2 pounds ground chicken
  • 4 ounces haricots verts (French green beans), cut into 1/4-in. pieces (about 1 cup)
  • 3/4 cup finely chopped carrot
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon minced garlic
  • 1/2 cup fresh or frozen green peas, thawed
  • 1 1/2 cups unsalted chicken stock (such as Swanson)
  • 1 tablespoon chopped fresh flat-leaf parsley, plus more for garnish
  • 3/4 teaspoon freshly ground black pepper
  • 1 large egg, beaten
  • 1 teaspoon water
  • Cooking spray

Nutritional Information

  • Calories 347
  • Fat 20.2g
  • Satfat 3.5g
  • Monofat 12.7g
  • Polyfat 3g
  • Protein 17g
  • Carbohydrate 24g
  • Fiber 4g
  • Cholesterol 57mg
  • Iron 2mg
  • Sodium 628mg
  • Calcium 42mg
  • Sugars 1g
  • Est. added sugars 0g

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Place the chicken in a large pan. Stud the onion with cloves and add it to the pan with the carrot, bay leaves, stock cube and peppercorns. Cover with cold water and bring to the boil, then reduce the heat and simmer until the chicken is cooked. This will take about 45 minutes–1¼ hours, depending on the size of the chicken.

Meanwhile, make the pastry. Sift the flour and salt together into a large mixing bowl. Dice the cold butter and vegetable shortening and rub them into the flour until the mixture resembles fine breadcrumbs. Mix in just enough cold water to form a stiff dough. Turn this out onto a lightly floured surface and knead gently to form a smooth ball of dough. Wrap in clingfilm or place in a plastic bag and chill for at least 30 minutes.

When the chicken is cooked, take the pan off the heat. Remove the chicken and place it on a plate. Put the pan back on the heat and reduce the cooking liquid to about 250ml/9fl oz. Strain the reduced liquid into a jug and leave to cool, then skim off the fat and discard it.

When the chicken is cool enough to handle, cut the meat into chunks and discard the skin and bones.

For the sauce, remove the cloves from the onion. Put the onion in a food processor with the reserved stock. Blend until smooth, then add the milk and set aside.

Melt the butter in a pan and stir in the flour. Gradually add the stock and milk, then bring to the boil, stirring continuously. Reduce the heat and simmer for 4-5 minutes to cook out the taste of the flour. Season, to taste, with salt and freshly ground black pepper, then fold the meat gently into the sauce. Set the mixture aside to cool.

Preheat the oven to 220C/210C Fan/Gas 7. Roll out two-thirds of the pastry and use it to line a 20–25cm/8–10in pie plate and add the cooled chicken mix.

Roll out the remaining pastry to make a lid for the pie, brush the edge with beaten egg and pinch the edges together to seal.

Decorate the top of the pie with leaves made from pastry trimmings and brush all over with beaten egg. Make a hole in the top of the pie to allow the steam to escape, then bake in the preheated oven for about 45 minutes, or until the pastry is golden-brown.

  • 1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup
  • 1 1/4 cups water
  • 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 3/4 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon poultry seasoning, crushed
  • 1 tablespoon vegetable oil
  • 1 package (16 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed
  • 1 cup instant mashed potato flakes
  • 1 cup fat free evaporated milk
  • 1/4 cup shredded (2% milk) low fat Cheddar cheese

Heat the oven to 350°F.  Stir the soup and 1/4 cup water in a large bowl.

Season the chicken with 1/2 teaspoon black pepper, the onion powder and poultry seasoning.  Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook until well browned, stirring occasionally.

Add the chicken and vegetables to the soup mixture and stir to coat.  Spoon the chicken mixture into a 2-quart round casserole.

Microwave the remaining water in a microwavable bowl on HIGH for 1 to 2 minutes or until hot.  Add the potato flakes and stir until the water is absorbed.  Stir in the milk and remaining black pepper.  Loosely cover and microwave on HIGH for 2 minutes or until the mixture is hot.  Spread the potato mixture over the chicken mixture.  Sprinkle with the cheese.

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Our vegetarian pie recipes make easy vegetarian entertaining ideas. Try our vegetarian shepherd’s pie recipe and plenty of ways to make the perfect vegetable pie. From classic puff pastry pies to modern twists on veggie alternatives, we have a recipe for you…

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This 30 Minute Loaded Vegetable Pot Pie is made with no fuss ingredients, requires no fancy cooking or baking skills, and will have your family begging you to make it daily. It&rsquos also pretty healthy clocking in at only 367 calories per serving (scroll all the way to the bottom for nutritional information)! With all the creamy delicious vegetables, you would never imagine this being healthy!

Serve this with some delicious Instant Pot Loaded Mashed Potatoes and or Air Fryer Asparagus and you have a complete meal!

This Loaded Vegetable Pot Pie is not only easy, but it is CHEAP! First of all, there is no pie dough making here&hellipthese are store bought pie crusts! No shame in using a store bought crust, save yourself the time and effort!

SAVE MONEY: I highly recommend Aldi a package of 2 crusts is only $1.79&hellipand they are super delicious, too. If you don&rsquot have Aldi, then use whatever you can, or, if you are really awesome, make the crust from scratch.

I actually take pride in using the store bought crust and knowing that it only took me 30 minutes from start to finish to make this Vegetable Pot Pie!

SAVE TIME: Buy frozen bags of vegetables. These veggies are just as good as fresh veggies, cheaper, and have an assortment so you don&rsquot have to buy a million different things.

I used two bags, one was a broccoli/carrot/cauliflower blend, and the other was a &lsquomixed vegetable&rsquo blend which consisted of peas, green beans, corn, and some carrots. Since I wasn&rsquot planning to use meat in this pot pie, I &lsquobeefed&rsquo it up a little bit with fresh mushrooms, which were the only vegetable I actually had to chop up, but you could also buy those pre-chopped if you want.

Start by laying the pie crust into the bottom of an oven safe skillet or circular pie baking dish.

Cook the vegetables with a little chopped onion and garlic, and then add a can of cream of celery soup and a little bit of milk. If you aren&rsquot a vegetarian, you could easily use a can of cream of chicken soup or even cream of mushroom any will work fine.

After everything is cooked, dump the vegetable mixture into the pie crust and then lay the other crust on top! Pinch or fold the edges together to make a sealed pot pie. Pop it into the oven and cook for about 20-25 minutes.

This vegetarian pot pie is equally delicious as the meat version. You actually don&rsquot even notice you are missing the meat. It&rsquos filled with healthy vegetables and it is the perfect comfort food!

This vegetable pot pie would also make a great meal to bring a family who has just had a baby or when you sign up for one of those meal trains! I guarantee everyone will love it!

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