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Chicken pot pie

Serves  6
Prep time: 20 minutes
Cooking time: 40 minutes

Chicken pot pie is an easy way to pull dinner together with what’s in your freezer. Use your favourite frozen veggie mix and a sheet of frozen puff pastry to serve up a dish that looks and tastes like it took hours. You can even use leftover roast or shredded chicken to save on cooking time or reduce food waste. 



  • 75g butter
  • 75g flour
  • 1 brown onion, finely diced
  • 1 ½ cups real chicken stock (or from powder)
  • ¼ cup cream
  • 2 tsp dried mixed herbs (or use thyme and parsley)
  • 2 cups mixed frozen vegetables (like carrots and peas)
  • 2 cups shredded cooked chicken
  • Salt and pepper
  • 1-2 sheets frozen puff pastry
  • 1 egg, beaten 



View the method
  1. Preheat the oven to 220°C on bake, or 200°C on fan bake.
  2. Melt butter in a large saucepan over a medium heat.
  3. Add the onion and cook for about 2 minutes until softened.
  4. Add the flour and mix constantly until the butter and flour are combined into a paste.
  5. While continuing to stir, pour in the chicken stock and cream gradually. The paste should loosen and once all stock and cream has been added you should have a smooth gravy-like sauce.
  6. Bring to a boil, then immediately reduce the heat to low and simmer for 2-3 minutes.
  7. Add your herbs, frozen vegetables and shredded chicken and stir to combine.
  8. Season to taste with salt and pepper and remove from the heat.
  9. Add your filling to a ceramic or glass baking dish, then cut your puff pastry sheet(s) to size for the pie top, leaving a little extra around the edges. Press or crimp the edges to the rim of the baking dish to create a seal. Add a couple of slashes, or prick the pie top with a fork to create a steam vent.
  10. Brush the pastry with the beaten egg. This creates a nice shiny finish after baking.
  11. Bake the pie for 25-35 minutes, until the pastry is puffed up, golden brown and shiny. 
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