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Steph's Chicken Pie

Prep Time 10 mins
Cook Time 60 mins

Feeds up to 6


Salt and Pepper to taste

2 tablespoon of vegetable oil

1 tablespoon of garlic paste/3 cloves of garlic

1 large Brown Onions

2 medium leeks

Roughly160g of tenderstem broccoli

5 medium-large Carrots

650g boneless chicken thigh

1 vegetable/chicken stock cube

1 pack of rolled puff pastry

1 medium egg


Chop onion and garlic if using fresh

Cut the remaining vegetables and chicken into chunks

First put the carrots and broccoli into a microwave dish and microwave for 2 minutes to soften

Add the oil to pan and when hot add the chicken, after a few minutes toss in the onion and leeks


Next add the garlic paste and STIR

Then add the remaining veggies &the cream

Add in your salt and pepper,keep stirring

Add your stock cube and some boiling water, stir

Once reduced and thickened add to a large oven pan

Heat the oven to 180° 

Unroll your pastry & lay on top of the dish, use a fork to press the edges

Beat the egg and add salt, brush the top of the pastry

Place in the oven for 20-30 mins, until the pastry is crispy and brown

Serve with mash and extra veg and Enjoy!

Max Price £8.60

If you've got any leftover meat or veg from a Roast dinner you can throw this all in to pie to bulk it up

You can buy frozen mash cubes in the freezer section of your supermarket use these for cheap alternative to fresh potatoes


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