Creamy Chicken and Vegetable Pie

Creamy Chicken and Vegetable Pie

Serves 6



• Heat a large non stick pan on high, add one tbsp. olive oil and brown chicken in 3 batches until caramelised and sealed but not cooked. Remove chicken to a bowl and set aside

• Reduce heat to med, add butter and last of oil and carrot, celery, leeks, herbs, and garlic. Cook for 5 mins, stirring regularly,or until softened

• Add mushrooms and stir till combined

• Add flour and mix through, allow to ‘Cook out” for 2 mins

• Increase heat to high and add white wine. Allow it to bubble so alcohol evaporates

• Add the chickenstock and stir till it comes to the boil and thickens

• Turn to medium, add the chicken and allow to simmer gently for 4-5 mins

• Turn off heat, season with salt and pepper and stir through the cream

• Grease and line a pie dish with one sheet of puff pastry, pricking the bottom a few times with a fork

• Spoon the filling into the dish until almost full. Place second sheet of pastry on top, trim edges, seal with fork or fingers. Prick top.


3 chicken breasts
2 medium carrots, diced
1 leek washed well and finely sliced
2 sticks celery
8 swiss brown mushrooms (stalks removed and chopped)
2 cloves garlic
2 tbsp olive oil
2 tbsp butter
2 stalks fresh thyme or rosemary (or 1 tbsp dried)
1 bay leaf
2 tbsp plain flour
2 cups chicken stock
½ cup white wine
2 tbsn thickened cream
2 sheets puff pastry

30-40 mins 30 minutes