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Creamy Chicken and Vegetable Pie

Serves 4
Prep time: 10 mins
Cooking time: 30 mins

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



  • 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
View the method
  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.
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