Chicken and Veg Pie Filling Recipe for Easy Homemade Pies

Nothing says comfort food quite like a warm, hearty chicken and vegetable pie. This classic filling is the perfect combination of tender chicken, fresh garden vegetables, and a luscious creamy sauce that binds it all together.

Whether you’re baking it under a flaky pastry crust or serving it as a topping for mashed potatoes, this chicken and veg pie filling recipe is a versatile and nourishing meal that will satisfy the whole family.

Making your own pie filling from scratch means you can control the flavors and ingredients, avoiding preservatives and excess salt often found in store-bought versions. Plus, it’s a fantastic way to sneak in extra veggies without anyone noticing!

This recipe is straightforward enough for weeknight dinners yet impressive enough for weekend gatherings. So, grab your apron and get ready to create a filling that’s bursting with flavor and perfect for any pie occasion.

Why You’ll Love This Recipe

Homemade goodness: This chicken and veg pie filling is made from scratch using fresh ingredients, ensuring a rich and wholesome flavor that canned fillings just can’t match.

Customizable: Feel free to swap in your favorite vegetables or add herbs and spices to suit your taste. It’s a flexible base that works well with many variations.

Comfort food classic: With its creamy sauce and tender chicken, this filling will warm you up on chilly nights and bring back nostalgic memories of cozy family meals.

Bonus: It’s easy to prepare and freezes beautifully for future meals, making it a time-saving staple in your kitchen.

Ingredients

• 500g boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 150g frozen peas
• 150g green beans, trimmed and chopped
• 250ml chicken stock
• 200ml whole milk
• 3 tablespoons plain flour
• 50g unsalted butter
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Equipment

• Large frying pan or skillet
• Wooden spoon or spatula
• Measuring cups and spoons
• Sharp knife and chopping board
• Medium saucepan
• Mixing bowl (optional)
• Pie dish or baking dish (if assembling pie)

Instructions

1. Prepare the chicken and vegetables: Cut the chicken breasts into bite-sized pieces and set aside. Dice the carrots, chop the green beans, and finely chop the onion and garlic.
2. Cook the chicken: Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes until lightly browned but not fully cooked through. Remove the chicken and set aside.
3. Sauté the vegetables: In the same pan, add the remaining olive oil and butter. Once melted, add the onions and garlic, cooking gently for 3-4 minutes until softened and fragrant.
4. Add carrots and green beans: Stir in the diced carrots and green beans, cooking for another 5 minutes until the vegetables start to soften.
5. Make the roux: Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook the flour for 2 minutes to remove the raw taste, stirring constantly.
6. Add liquids: Gradually pour in the chicken stock while stirring to avoid lumps. Then add the milk and continue to stir until the mixture thickens into a creamy sauce.
7. Return chicken and peas: Add the partially cooked chicken back into the pan along with the frozen peas and dried thyme. Mix well and simmer gently for 10 minutes, or until the chicken is fully cooked and the vegetables are tender.
8. Season and finish: Taste and adjust seasoning with salt and pepper. Remove from heat and stir in chopped fresh parsley if using.
9. Use or store: Your chicken and veg pie filling is now ready to be used in your favorite pie crust or served as a hearty stew. If making a pie, pour the filling into a pie dish and top with pastry before baking.

Tips & Variations

Tip: To add extra depth of flavor, you can sauté a teaspoon of dried herbs like rosemary or sage along with the onion and garlic.

Variation: Swap out green beans for diced potatoes or sweetcorn for a sweeter twist. Mushrooms also make a delicious addition for more umami.

Make it gluten-free: Use cornstarch instead of flour for thickening and ensure your stock is gluten-free.

Leftovers: This filling freezes well for up to 3 months. Defrost in the fridge overnight before reheating.

Nutrition Facts

Serving Suggestions

This chicken and veg pie filling is incredibly versatile. For a classic meal, spoon it into a shortcrust or puff pastry shell and bake until golden brown.

Serve with mashed potatoes or creamy mashed cauliflower for a comforting combination.

Alternatively, serve the filling over cooked rice or buttered noodles for a quick, satisfying dinner. It also pairs wonderfully with steamed greens or a crisp side salad to add freshness and balance.

For a twist, try layering the filling in a casserole dish topped with cheesy mashed potato for a delicious chicken shepherd’s pie. If you love pies, you might also enjoy our Bariatric Meatloaf Recipe or Chicken And Burrata Recipes for more hearty meal ideas.

Conclusion

Creating your own chicken and vegetable pie filling is a rewarding experience that brings warmth and flavor to your table. This recipe combines simple, wholesome ingredients into a creamy, satisfying filling that can be adapted to suit your family’s preferences.

Whether you’re a beginner or an experienced cook, this filling is straightforward to prepare and guarantees a delicious outcome every time.

With its flexibility, you can experiment with different vegetables and seasonings, making it a go-to recipe for any season. Plus, it pairs perfectly with many other dishes on our site, like the Thelma Sanders Squash Recipe or the Pickled Cherry Pepper Recipe for exciting sides and accompaniments.

So, get cooking and enjoy the comforting goodness of homemade chicken and veg pie filling!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chicken and Veg Pie Filling Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and flavorful chicken and vegetable filling perfect for pies. Easy to prepare and packed with wholesome ingredients.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“2 tablespoons olive oil”, “1 medium onion, chopped”, “2 cloves garlic, minced”, “2 medium carrots, diced”, “1 cup frozen peas”, “1 cup diced celery”, “2 cups cooked chicken, shredded”, “1/4 cup all-purpose flour”, “2 cups chicken broth”, “1/2 cup milk”, “1 teaspoon dried thyme”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Saut\u00e9 onion, garlic, carrots, and celery until softened, about 5-7 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in flour and cook for 1 minute to remove raw taste.”}, {“@type”: “HowToStep”, “text”: “Gradually add chicken broth and milk, stirring constantly until thickened.”}, {“@type”: “HowToStep”, “text”: “Add cooked chicken, peas, thyme, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Simmer for 5 minutes until heated through and mixture is thick.”}, {“@type”: “HowToStep”, “text”: “Remove from heat and let cool slightly before using as pie filling.”}], “nutrition”: {“calories”: “250 kcal”, “proteinContent”: “25 g”, “fatContent”: “8 g”, “carbohydrateContent”: “15 g”}}