This comforting pot pie is packed with leftover roast chicken, a mix of vegetables and gravy, topped with a golden, flaky puff pastry. Oh yes, this pie is a delicious thing 😋 and it's so easy to make!
Post updated September 2025
Forget your can of Veg-All and use cooked frozen mixed vegetables instead 😉
Talking of Veg-All, if, like me, you are in the UK, you probably have never heard of it.
Well, it's a can of mixed veg, but to me, from the pictures I've seen of it, the vegetables look washed out and quite horrid!
Besides the veg, the can contains calcium chloride - to maintain firmness (it says on the can), but it doesn't sound good to me. 😨
Frozen mixed veg is the way to go for pie-making. I use Sainsbury's frozen mixed vegetables because they contain red bell pepper and sweetcorn.
This is proper comfort food, perfectly paired with creamy mashed potatoes and a touch of extra gravy if desired - dinner is served!
This is a great way to use leftover chicken from the Sunday roast, making it quick to rustle up a pie.
If you're short on time and don't want to bother with pastry (though I personally go for ready-made), you can simply serve the filling with creamy mashed potatoes.
Recipe Top Tip!
It might sound a bit unusual, but trust me, adding just half a deseeded red chilli pepper really elevates the flavour of this pie. It doesn’t taste spicy; it simply adds a subtle hint of heat to the pie. 😉
My pie dish was actually a small roasting tin by Tala.
- D 4.2cm (approx. 2 inches deep)
- W 19.3cm (approx. 8 inches wide)
- L 29.5cm (approx. 12 inches in length)
Ingredients
- frozen mixed vegetables
- leftover roast chicken
- ½ of a red chilli pepper
- tomato purée (paste in the US)
- sweet paprika (Spanish paprika)
- Colman's English mustard
- Best Bisto Chicken Gravy Granules
- ready-made puff (or shortcrust pastry)-
- flour for dusting the worktop when rolling out your pastry
- a lightly beaten egg yolk mixed with a tiny splash of milk
Let’s bake this pie! You can find the complete instructions in the printable recipe card below.
There's nothing tricky or fancy, but this pie is a gooden, and you can, of course, use shortcrust pastry if you wish.
Heat a splash of oil in a large frying pan. Add the chilli and tomato puree (paste in the US) and cook for a minute.
Make the gravy and pour it into the pan with the chicken.
Stir in the cooked and well-drained vegetables. If it's too thick, add more hot water as necessary.
Stir in the paprika and mustard. Give it all a good stir, taste and adjust the seasoning. Leave the filling to cool before making the pie.
Lightly dust the worktop with flour and roll out the pastry to a thickness of 6 to 8mm.
Pour the cooled pie filling into your pie dish. Lightly brush the rim of the dish with some beaten egg, then drape the pastry over it, pressing down gently to seal.
Press the pastry firmly onto the dish using a fork or your fingers. Decorate the pie however you like, but don’t forget to create a hole to let steam escape as it bakes.
Once, I made a pie and wrote "Eat Me" on top, just saying!
Trim off any excess pastry. Brush the pastry with a beaten egg yolk, or you can use just milk.
Next, place it in a preheated oven to bake.
Check out this puff pastry pie crust 😍
Serve with creamy mashed potatoes; nothing else is required. 😋
What should I serve with my pie?
I always go for creamy mashed potatoes, though boiled new potatoes are an option; mashed potatoes are just better and much more comforting.
Since this pie is packed with vegetables, you don't need to add anything else, although I'm sure kids will enjoy baked beans alongside it.
Other leftover chicken recipes you might like include:
Chicken Parmentier - Rick Stein recipe
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Chicken and Vegetable Pie
A delicious and easy-to-make chicken pie. Check the notes for details about the pie dish size I used.
Ingredients
- 500g (frozen weight) of frozen mixed vegetables - cooked in salted water, then cooled under a cold tap and drained well.
- 400g of leftover roast chicken - any skin removed
- ½ of red chilli pepper - medium heat - deseeded and chopped very finely
- 1 tablespoon of tomato purée (paste in the US)
- 1 teaspoon of sweet paprika (Spanish paprika) - or to taste
- 1 tablespoon Colman's English mustard
- Best Bisto Chicken Gravy Granules
- 500g ready-made puff (or shortcrust pastry) - removed from the fridge for about 20 minutes before using
- flour for dusting the worktop when rolling out your pastry
- 1 lightly beaten egg (yolk only) mixed with a tiny splash of milk
Instructions
- Heat a splash of oil in a large frying pan and sauté the chopped chilli (if using) for about a minute. Stir in the tomato puree (paste) and cook for another minute before adding the cooked chicken.
- Take a jug and boil the kettle. Add 5 heaped tablespoons of 'Bisto Best Chicken' gravy granules to the jug, then pour in 500ml of boiling water, stirring until the mixture is smooth and free of lumps.
- Pour the gravy into the frying pan with the chicken and stir in the cooked and well-drained vegetables. If it's too thick, add more hot water as necessary.
- Stir in the paprika and add the mustard. Give it all a good stir, have a taste and adjust the seasoning. Leave the filling to cool before making the pie.
- Lightly dust the worktop with flour and roll out the pastry to a thickness of 6 to 8mm. Cover it with cling film and let it rest for about 10 minutes before proceeding; this helps prevent it from shrinking during cooking.
- Pour the cooled pie filling into your pie dish. Lightly brush the rim of the dish with some of the beaten egg, then drape the pastry over it. Press the pastry firmly onto the dish using a fork or your fingers. You can decorate the pie however you like, but don’t forget to create a hole to let steam escape as it bakes.
- Brush the pastry with the lightly beaten egg yolk, or you can use just milk.
- Place it on the middle shelf of your preheated oven and bake for 25-35 minutes, until it's golden and the inside is piping hot.
Notes
My pie dish was actually a small roasting tin by Tala.
- D 4.2cm (approx. 2 inches deep)
- W 19.3cm (approx. 8 inches wide)
- L 29.5cm (approx. 12 inches in length)
I knew I liked you! Gravy is considered a beverage at our house. :) We even have an enormous gravy boat we call the gravy yacht. This looks delicious! Thanks for sharing.
ReplyDeleteStacy
Ooh, this looks so good! The simple pies are the best kind, in my opinion. The more fuss added the less enjoyment (unless it's pastry letters on top, which of course, add to the flavour!).
ReplyDeleteSuch easy instructions to follow! Thanks Jan, I'm following you on Instagram now so that I can keep up to date with your tips and recipes!
ReplyDeleteSo glad you liked the recipe, I've followed you back!
Delete