Chicken and Veg Pasty Recipe: Easy Homemade Delight

There’s something incredibly comforting about biting into a warm, flaky pasty filled with tender chicken and a medley of fresh vegetables. This chicken and veg pasty recipe is the perfect blend of hearty and wholesome, making it an ideal dish for lunch, dinner, or even a cozy snack.

Whether you’re a seasoned cook or a beginner looking for a satisfying homemade meal, this recipe brings together simple ingredients and straightforward steps to create a deliciously flaky pastry packed with flavorful filling.

Perfect for meal prepping or impressing friends at your next gathering, these pasties are versatile and customizable. You can enjoy them fresh out of the oven or freeze them for later.

Plus, they offer a wonderful way to sneak in extra veggies while indulging in comfort food. Ready to learn how to make these savory delights?

Let’s dive into everything you need to create these golden-brown pockets of joy!

Why You’ll Love This Recipe

This chicken and veg pasty recipe is a true crowd-pleaser for many reasons. First, it combines the flavors of juicy chicken with a colorful mix of vegetables, all wrapped in a perfectly flaky pastry crust.

The balance of protein and veggies makes it nutritious without compromising on taste.

Another reason to love this recipe is its flexibility. You can swap vegetables based on what you have on hand or what’s in season, making it a great way to reduce food waste.

Plus, it’s a one-dish meal that’s easy to pack for lunches or picnics, and it reheats beautifully.

Lastly, you don’t need to be a pastry expert. The instructions are simple and approachable, with tips to ensure your pasties come out golden and delicious every time.

If you enjoy recipes like the Pcos Chicken Recipes or the Bariatric Meatloaf Recipe, you’ll find this pasty recipe equally satisfying and easy to make.

Ingredients

• 2 cups cooked chicken, shredded or diced (use rotisserie or leftover chicken)
• 1 cup potatoes, peeled and diced
• 1 cup carrots, diced
• 1 cup peas (fresh or frozen)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• 1 package (about 500g) ready-made puff pastry sheets or shortcrust pastry
• 1 egg, beaten (for egg wash)

Equipment

• Mixing bowls
• Large skillet or frying pan
• Cutting board and knife
• Measuring cups and spoons
• Baking tray
• Parchment paper
• Pastry brush
• Fork (for sealing edges)

Instructions

1. Prepare the vegetables: In a pot of boiling water, cook the diced potatoes and carrots for about 8-10 minutes, or until tender but not mushy. Drain and set aside.
2. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking until translucent and fragrant, about 3-4 minutes.
3. Add vegetables and chicken: To the skillet, add the cooked potatoes, carrots, peas, and shredded chicken. Stir to combine evenly.
4. Season and simmer: Sprinkle in dried thyme, rosemary, salt, and black pepper. Pour in chicken broth and simmer gently for 5 minutes until most of the liquid evaporates but the filling remains moist. Remove from heat and let cool.
5. Preheat the oven: Set your oven to 200°C (392°F) and line a baking tray with parchment paper.
6. Prepare the pastry: On a lightly floured surface, roll out the pastry sheets to about ¼-inch thickness. Cut into rectangles approximately 6×8 inches.
7. Fill the pasties: Spoon 2-3 tablespoons of the cooled filling onto one half of each rectangle, leaving a border around the edges.
8. Seal the edges: Fold the pastry over to cover the filling, forming a pocket. Press the edges with a fork to seal tightly.
9. Apply egg wash: Using a pastry brush, lightly brush the tops of the pasties with the beaten egg. This will give them a beautiful golden color when baked.
10. Bake: Place the pasties on the prepared baking tray and bake for 25-30 minutes or until golden brown and crisp.
11. Cool and serve: Remove from oven and let cool slightly before serving. Enjoy warm for the best flavor and texture.

Tips & Variations

For a vegetarian twist, substitute the chicken with mushrooms or lentils for a hearty filling.

Feel free to add other vegetables such as bell peppers, sweetcorn, or zucchini to customize the filling. Just make sure to cook them enough to remove excess moisture, which can make the pastry soggy.

If you prefer a spicier filling, add a pinch of chili flakes or smoked paprika during the sautéing step. For extra richness, mix in a dollop of cream cheese or grated cheddar before sealing the pasties.

Leftover pasties can be frozen before baking — just thaw and bake as usual when ready to eat.

Nutrition Facts

Serving Suggestions

These chicken and veg pasties are wonderfully versatile. Serve them with a crisp green salad or steamed vegetables for a balanced meal.

They also pair well with a simple dipping sauce such as garlic aioli, tomato chutney, or even a spicy mustard.

For a cozy, comforting meal, enjoy your pasty alongside a bowl of homemade soup, such as a classic chicken noodle or creamy tomato. If you love exploring new flavors, try them with sides like the Thelma Sanders Squash Recipe or a tangy Pickled Cherry Pepper Recipe.

Conclusion

This chicken and veg pasty recipe is a fantastic way to enjoy a wholesome, flavorful meal wrapped in golden, flaky pastry. It’s simple enough for a weeknight dinner yet impressive enough for guests.

The combination of tender chicken, fresh vegetables, and aromatic herbs creates a filling that’s both nutritious and delicious.

Once you master this basic recipe, the possibilities are endless—from adding your favorite spices to experimenting with different vegetables and pastry types. Pasties are also a great way to use up leftovers, making them economical and reducing waste.

We hope this recipe inspires you to bring a bit of savory comfort into your kitchen today!

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