Creamy Chicken and Vegetable Pie

Sneak some vegetables into your kid's meal with this great chicken and vegetable pie!

  1. Preheat oven to 200°C.
  2. Heat the oil in a frying pan and sauté the onion for a few minutes. Add the chicken and cook until browned. Add the pumpkin and mushrooms and cook for 5 minutes then sprinkle over the flour and stir through.
  3. Cook for a further 2 minutes then stir in the stock. Bring to a simmer and cook, stirring for 5 more minutes. Add the peas, herbs and cream, season with salt and pepper.
  4. Pile the chicken filling into a pie dish. Brush one sheet of Pams Flaky Puff Pastry with a little water and cover with the other sheet.
  5. Roll out a little pastry to fit the size of your pie dish. Cover the filling with pastry and trim the edges. Cut a small hole in the centre of the pie and then brush the top with the beaten egg. 
  6. Bake for 20 minutes until the pastry is golden.
Meal Type:
Prep Time:
10 mins
Cooking Time:
30 mins


2 Tbsp olive oil

400g boneless, skinless chicken, cubed

1 onions, diced

1 ½ cups cubed pumpkin

2 cups buttons mushrooms, quartered

2 Tbsp plain flour

½ cup chicken stock

½ frozen peas

3 Tbsp fresh herbs, chopped or 1 tsp dried herbs

1/3 c cream

1 egg, lightly beaten

2 sheets Pams Flaky Puff Pastry, defrosted