Chicken and Vegetable Pie


March 18, 2016

Chicken and Vegetable Pie 4 0 5 1
  • Prep: 15 mins
  • Cook: 4 hrs
  • 15 mins

    4 hrs

    4 hrs 15 mins

  • Yields: 6-8 servings


3 celery stalks, finely diced

2 carrots, finely diced

1 leek, sliced

4 chicken breasts, cut into 1.5cm cubes

1 tin of condensed cream of mushroom soup

1 chicken stock cube

dried herbs of choice (Thyme works well)

1 tbsp. cornflour to thicken

3 sheets puff pastry

egg white


1Place all vegetables and chicken in the slow cooker

2Cover with soup, crumble in the stock cube for extra flavour and gently stir together keeping the chicken covered with soup.

3Cook on high for 2.5 hours then low for a further 30mins.

4In a mug, make a paste with 1 tbsp of cornflour and pan juices then stir in, along with your dried herbs.

5Continue to cook on low for another 30 minutes uncovered.

6Lightly grease and flour a baking pie dish. Line with puff pastry.

7Fill with chicken mix and cover with more puff, pinch together to seal it all together making a big pie pouch. Poke a couple of holes in the top and brush over some egg white (or use your fingers if u don't have a brush).

8Cook for about 25 mins in 180*c oven or just keep an eye on it until the puff is brown and crispy.

Submitted by KellyRyan


1 Review


March 21, 2021

I have to admit when it was in the oven and the pastry top seemed to have melted into the filling I did not have high hopes, but it actually turned out pretty well. Cooked it on 200c instead of 180, took another 10 minutes to brown sufficiently, and I also added a second tablespoon of cornflour to thicken. In the end it was really tasty. Would definitely make this again. It does need seasoning (salt/pepper) and I might try adding some smokey bacon next time too.

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