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Chicken & Vegetable Pie

Individual chicken & vegetable pies are a sure-fire pleaser when cooler weather arrives


  • meat from 2 poached (or roasted) chickens

  • 2 leeks, finely sliced

  • 2 carrots, finely diced

  • 4 celery stalks, finely diced

  • 50-100g plain flour

  • 3 cloves garlic, minced

  • 1 Tbls grated ginger

  • ½ cup dry sherry

  • 200-300ml pure cream

  • butter & oil for sauteing

  • puff pastry - I was a lazy bitch & used Borg's ... which is wonderful

  • egg yolk & a Tblsp milk for glazing


  • 1.

    Gently saute the leeks, carrots, celery, garlic & ginger until transparent.

  • 2.

    Add flour and cook over low heat for 2-3 minutes.

  • 3.

    Stir in the cream and bring to a simmer.

  • 4.

    Add chopped cooked chicken meat and mix well.

  • 5.

    Add the sherry and simmer for 10-15 minutes.

  • 6.

    Allow the mixture to cool before filling pie shells or pastry will not cook well - tough, not rise etc.

  • 7.

    Grease individual or single pie dish and line with pastry. Spoon chicken filling into the base.

  • 8.

    Glaze the edges of the pastry and top with final disc of pastry.

  • 9.

    Brush with egg/milk mixture and bake at 210DegC for approximately 20-30 minutes or until pastry is golden brown & crispy.


I made two individual pies and made an additional 4 pies which I froze for later baking.
I find individual pie tins too skimpy, so I use Corelle bowls (pictured) which have a 250ml capacity. They are suitable for oven, freezer, fridge and microwave.

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Posted by Huda Abu HamdiaReport
this sounds yummy yummyyy
thanks dear ;-)