Roast Chicken And Vegetable Pie

Roast Chicken And Vegetable Pie


February 23, 2015

  • Prep: 15 mins
  • Cook: 2 hrs
  • Yields: 8


1 kg of shredded roast chicken (I used left over whole roast)

1 1/2 cups frozen diced mixed vegetables

1 can of corn kernals

2 cans of cream of chicken soup

puff pastry

shortcrust pastry


1Mix together the following in a bowl

2Shredded chicken- I used left over slow cooked roast. Add corn, frozen vegetable and soup.

3Line a dish that fits in your cooker with shortcrust base and pour filling in. Top with puff pastry.

4Cook for 2 hours on high. It does go crisp but you can put in oven for 10 minutes to brown if you want.

5This mixture makes 2 whole pies.

6A great way to use up leftovers.

Submitted by Sam Steele


1 Review


July 25, 2021

I was a bit disappointed with this. I threw it in the air fryer so the top was lovely and crisp & brown, but the bottom was soggy. I left that off our plates. Filling was runny – will add some cornflour to the mix next time. Tasted ok.

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