Creamy Chicken and Vegetable Pie

Meal Type:
Prep Time:
0 - 15 mins
Cooking Time:
15 - 30 mins
3 - 4


  • 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


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