Best Chicken and Veg Pie Recipe for Easy Home Cooking

There’s nothing quite like a warm, hearty chicken and vegetable pie to bring comfort and joy to your dining table. This classic dish combines tender chunks of chicken with a medley of fresh vegetables, all wrapped in a buttery, flaky crust.

Whether you’re cooking for a family dinner or meal prepping for the week, this pie delivers rich flavors and satisfying textures that everyone will love. Plus, it’s a fantastic way to sneak in some nutritious veggies without sacrificing taste.

In this recipe, I’ll guide you through every step to create the best chicken and veg pie, using simple ingredients and straightforward techniques. From preparing the filling to baking the perfect crust, you’ll get tips to make your pie golden and delicious.

Ready to dive in? Let’s get cooking!

Why You’ll Love This Recipe

This chicken and vegetable pie is the ultimate comfort food—creamy, savory, and packed with wholesome ingredients. The filling is rich yet balanced, featuring tender chicken breast pieces, carrots, peas, and potatoes, simmered in a flavorful sauce.

The buttery crust crisps up beautifully, providing a satisfying contrast to the soft filling inside.

It’s incredibly versatile and can be adapted to suit your tastes or dietary needs. Plus, it makes excellent leftovers and freezes well, so you can enjoy it again on busy days.

Whether you’re a seasoned cook or a beginner, this recipe is approachable and sure to impress your family and friends.

Ingredients

• 2 tablespoons olive oil
• 1 pound (450g) boneless, skinless chicken breasts, diced
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 cup frozen peas
• 2 medium potatoes, peeled and diced
• 3 tablespoons all-purpose flour
• 2 cups chicken stock
• 1/2 cup whole milk or cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 sheet ready-made puff pastry or shortcrust pastry
• 1 egg, beaten (for egg wash)

Equipment

• Large frying pan or skillet
• Medium saucepan
• Wooden spoon or spatula
• 9-inch (23cm) pie dish
• Measuring cups and spoons
• Knife and chopping board
• Rolling pin (if using homemade pastry)
• Baking tray
• Basting brush

Instructions

1. Prepare the vegetables: Peel and dice the carrots and potatoes into small, even pieces. Finely chop the onion and mince the garlic.
2. Cook the chicken: Heat the olive oil in a large frying pan over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.
3. Sauté the aromatics and vegetables: In the same pan, add the chopped onion and garlic. Cook until softened and fragrant, about 3 minutes. Add the diced carrots and potatoes and cook for another 5 minutes, stirring occasionally.
4. Make the sauce: Sprinkle the flour over the vegetables in the pan and stir well to coat. Gradually pour in the chicken stock while stirring continuously to avoid lumps. Add the milk or cream, dried thyme, salt, and pepper. Bring to a simmer and cook until the sauce thickens and the potatoes are tender, about 10 minutes.
5. Combine filling: Return the cooked chicken to the pan, add the frozen peas, and stir everything together. Cook for another 2 minutes to heat the peas through. Remove from heat.
6. Assemble the pie: Preheat your oven to 400°F (200°C). Pour the chicken and vegetable filling into the pie dish. Roll out the pastry if needed, and lay it over the filling. Trim excess pastry and crimp the edges to seal.
7. Apply egg wash: Brush the pastry with the beaten egg to give it a beautiful golden finish when baked.
8. Bake the pie: Place the pie dish on a baking tray and bake in the preheated oven for 25-30 minutes or until the pastry is puffed and golden brown.
9. Rest and serve: Remove the pie from the oven and let it rest for 5-10 minutes before serving to allow the filling to set.

Tips & Variations

For extra flavor, try adding a splash of white wine to the sauce or fresh herbs like parsley or tarragon.

You can swap out vegetables depending on what’s in season or what you have in your fridge. Mushrooms, sweetcorn, or green beans all work wonderfully.

For a lighter version, use a mix of chicken breast and thigh meat, or substitute cream with a low-fat milk alternative.

Prefer homemade pastry? Check out my Magic Dough Recipe for a foolproof and flaky crust that will elevate your pie.

To make this recipe gluten-free, use gluten-free flour for the sauce and a gluten-free pie crust.

Nutrition Facts

Serving Suggestions

This chicken and veg pie is a meal in itself but pairs beautifully with a simple side salad or steamed greens like broccoli or asparagus for a fresh contrast. For something heartier, serve with creamy mashed potatoes or roasted root vegetables.

Looking for more cozy dinner ideas? Try the Kosher Short Ribs Recipe or the comforting Meatballs And Alfredo Sauce Recipe – perfect for chilly nights!

Conclusion

This chicken and vegetable pie is a timeless classic that brings warmth and nourishment to any meal. With its creamy filling and golden pastry crust, it’s sure to become a family favorite.

The recipe’s simplicity and flexibility make it accessible for cooks of all skill levels, while still delivering rich, satisfying flavors.

Whether you’re enjoying it fresh from the oven or reheating leftovers, this pie offers comfort and a delicious way to enjoy wholesome ingredients. Don’t forget to experiment with different vegetables and herbs to make the dish your own.

And if you love homemade dough, be sure to check out my Magic Dough Recipe for a perfect crust every time!

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