Chicken and Vegetable Pie

Submitted by KellyRyan

Chicken and Vegetable Pie

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Serving: 6
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes


  • 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


  • Place all vegetables and chicken in the slow cooker
  • Cover with soup, crumble in the stock cube for extra flavour and gently stir together keeping the chicken covered with soup.
  • Cook on high for 2.5 hours then low for a further 30mins.
  • In a mug, make a paste with 1 tbsp of cornflour and pan juices then stir in, along with your dried herbs.
  • Continue to cook on low for another 30 minutes uncovered.
  • Lightly grease and flour a baking pie dish. Line with puff pastry.
  • Fill 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).
  • Cook for about 25 mins in 180*c oven or just keep an eye on it until the puff is brown and crispy.

1 thought on “Chicken and Vegetable Pie”

  1. 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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