Roast Chicken And Vegetable Pie

Submitted by Sam Steele

Roast Chicken And Vegetable Pie

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Serving: 8
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes


  • 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


  • Mix together the following in a bowl
  • Shredded chicken- I used left over slow cooked roast. Add corn, frozen vegetable and soup.
  • Line a dish that fits in your cooker with shortcrust base and pour filling in. Top with puff pastry.
  • Cook for 2 hours on high. It does go crisp but you can put in oven for 10 minutes to brown if you want.
  • This mixture makes 2 whole pies.
  • A great way to use up leftovers.

1 thought on “Roast Chicken And Vegetable Pie”

  1. 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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