Pies are such a winter warmer, and these chicken and vegetable pies are set to become a family favourite. Using shortcrust pastry for the bottom and puff for the top, they are perfect for using up leftover cooked chicken and are filled with yummy veggies. Creamy and herby, and super easy to make in the pie maker or the oven, the whole family loves them!
Why you're going to love this recipe
Everything tastes better wrapped in pastry! The beauty of a recipe like this one is that you can make pies in advance for easy
- quick and easy to make
- filled with veggies
- uses storebought pastry for ease
- uses leftover chicken
- kids love the flavour
- freezer friendly
- pies are fun and the perfect winter warmer
What goes into the recipe
don't forget to scroll to the recipe card for ingredient amounts and full method
- cooked chicken- if you don't have any leftiver cooked chicken, you can add uncooked chicken earlier in the recipe- just after the onions, celery and carrots.
- puff pastry- for giving that flaky, crunchy top to the pies.
- shortcrust pastry- perfect for making a solid base for your pies.
- chicken stock- I used my homemade chicken stock powder, but you can use whatever you've got! You will need 500 mls.
- cornflour (not pictured)- I forgot to put it in the photo. You use cornflour to give these chicken and vegetable pies their thick, creamy texture because when added to the cream it helps to thicken up the filling.
- cream- I used pure cream, please do not use low fat cream, it won't help to thicken up the pies.
How to make this recipe
- Shred the chicken (image 1)
- Chop the carrots (Image 2)
- Chop the celeery (Image 3)
- Chop the onion (Image 4)
- In a frypan over medium heat, heat the olive oil thencombine the onion, carrot and celery and cook until the onion softens. (Image 5)
- Add the zucchini. (Image 6)
- Add in the thyme and frozen peas (Image 7)
- Add the chicken stock (Image 8)
- Mix well (image 9)
- Add the cornflour to the cream and mix to combine. (Image 10)
- Add the cream into the frypan (Image 11)
- Add the cooked chicken to the pan and heat through. (Image 12)
- Cut circles of pastry (shortcrust for the bottom and puff for the top) (Image 13)
- Put the shortcruct in pie maker (or greased pie dishes for the oven) (Image 14)
- Add the cooked chicken and vegetable mix (Image 15)
- Top with puff pastry and cook until golden and flaky. (Image 16)
Expert Tips and FAQs
Because they both serve different purposes. Shortcrust pastry is ideal for the base of a pie as it forms a solid foundation. Puff on the other hand puffs up and makes the delicious golden top.
Yes! Once cooked, whether you use a pie maker or pie tine, they are able to be frozen. Perfect for doubling the batch and keeping them for an easy dinner one night.
More pastry ideas
Kids love things wrapped in pastry, and pies and sausage rolls are the perfect way to smuggle in extra veggies, or repurpose leftovers (like these ham and zucchini pastries that help you to use leftover ham!).
Why don't you subscribe to my newsletter, or follow along on Facebook and Instagram? If you make something from the blog please tag @kidgredients on instagram- it really makes my day to see what you've been making!
Chicken and Vegetable Pies
- 200 grams cooked chicken
- 1 zucchini
- 1 stalk celery
- 1 carrot
- 1 onion
- 2 tbsps olive oil
- 500 ml chicken stock
- ½ cup frozen peas
- 3 sprigs thyme
- 1 cup cream
- 1 tbsp corn flour
- 1 sheet puff pastry
- 1 sheet shortcrust pastry
- Dice the onions, celery and carrot. Chop the zucchini and shred the chicken. Take the pastry out to defrost.
- If you are making these in the oven, preheat to 200 degrees celsius.
- Add the olive oil to a fry pan. Add the onion, carrot, celery and fry until the onion is soft.
- Add the zucchini and cook for 2-3 minutes.
- Add the frozen peas and thyme and mix well, cooking for 1 minute.
- Add in the chicken stock and bring to the boil.
- Mix the cornflour into the cream and add to the pan, cooking until thick and creamy.
- Add the chicken and heat through.
- Cut circles from the pastry.
- Add the shortcrust to the base of your pie maker.
- Fill with the filling.
- Top with puff pastry.
- Cook until golden and warmed through.
- Put the shortcrust pastry into the bottom of a greased pie pan.
- add the filling and top with puff pastry, pressing down the edges.
- Brush with milk and bake for 20 minutes at 200 degrees celsius or until golden and cooked through.
Leave it in the pan for all of the cooking.