Chicken and Vegetable Pie

Chicken Vegetable and Gravy Pie

Flaky puff pastry that melts in your mouth with leftover roast chicken and gravy.

Forget your can of Veg-All and use cooked frozen mixed vegetables instead. This chicken pot pie is easy to make and is delicious. 

This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases at no extra cost to you.

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 a little washed out. 

Besides the veg, the can contains calcium chloride - to maintain firmness it says on the can, but it doesn't sound good to me. 😐

I say frozen mixed veg is the way to go! I use Sainsbury's mixed vegetables because they contain red bell pepper and sweetcorn.

Anyway, this is proper tasty comfort food at its best, served with creamy mashed potatoes, and a little more gravy if needed and that's it, dinner is done!

This is a great way to use leftover chicken from the Sunday roast, making it quick to rustle up a pie.

If you don't have time to mess about with pastry (although I use ready-made) you can just serve the filling with creamy mashed potatoes.

Recipe Top Tip!

Now, I know this sounds a bit strange, but trust me, adding just half a deseeded red chilli pepper seems to really make this pie. It doesn't taste hot, it just gives the pie a little heat.

How to make a pie

There's nothing tricky nor fancy, but this pie is a gooden and you can, of course, use shortcrust pastry if you wish.

Dust the worktop with a bit of flour. Roll out the pastry so it's about 6 to 8mm thick.

Now you must leave the pastry to stand for about 5 minutes before continuing.

The only reason I know such a thing is because it says so on the packet, it's something to do with the pastry shrinking when it's cooking otherwise.

Pour the chicken and veg mixture (see the recipe) into your pie dish.

Brush the lip of the pie dish with a little of the beaten egg and lay the pastry over pressing it down so the pastry sticks to the dish.

You can use a fork or your fingertips) unless of course, you're all tricky and can do something more amazing - unlike me.

Trim off any excess pastry. You can, if you feel the need to make fancy leaves to decorate, or do as I did and cut out the word PIE to decorate the top.

I once made a pie and put Eat Me on the top!

Whatever you do you will need to make a small hole in the middle so the steam can escape.

You can just make a hole or use a sprig of thyme as I did, in an attempt to make it look all professional!

Brush the pastry with more of the beaten egg (or you can use milk) and bake on the middle shelf of your preheated oven for about 25 to 30 minutes until it looks nice and golden and the inside is piping hot.

Chicken pie ingredients

• frozen mixed vegetables 

• tomato purée (paste in the US)

• ½ a red chilli pepper - deseeded and sliced very finely

• sweet smoked paprika (Spanish paprika) - to taste

• cooked leftover roast chicken - from your Sunday dinner

• ready-made puff or shortcrust pastry

• a lightly beaten egg yolk

• Bisto Best chicken gravy granules

• English mustard

What should I serve with chicken pie?

I say creamy mashed potatoes every time, although you could serve boiled new potatoes, mashed potatoes are better and far more comforting.

Since this pie is full of vegetables you probably don't need to serve anymore, but kids will like baked beans with this I'm sure.

Other Leftover Chicken Recipes

Chicken Parmentier

Leftover Chicken Curry

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

chicken and vegetable pie, chicken and gravy pie recipe, easy, leftover roast chicken recipe, chicken pot pie recipe

pies, main, dinner

English

Yield: 3-4

Author: Jan Bennett

Chicken and Vegetable Pie

Quick and easy to make with leftover roast chicken from the Sunday roast.

Prep time: 15 MinCook time: 35 MinInactive time: 10 MinTotal time: 1 Hour

Ingredients

For the pie filling

• A handful of frozen mixed vegetables - cooked in slightly salted water, cooled under a cold tap and drained well.
• 2 large handfuls of nice roast chicken - from your leftover Sunday dinner
• ½ of red chilli pepper - medium heat - deseeded and chopped very finely
• 1 tablespoon of tomato purée (paste in the US)
• a teaspoon or two of sweet paprika (Spanish paprika) - to taste
• Best Bisto Chicken gravy granules
• 1 tablespoon English mustard

To make the pie

• 500g ready-made puff or shortcrust pastry - remove it from the fridge for about 30 minutes before using
• flour for dusting the worktop when rolling out your pastry
• a lightly beaten egg yolk mixed with a tiny splash of milk

Instructions

Preheat your oven to 200°C/400°F or Gas 6

1. Add a splash of oil to a large frying pan and cook just for 1 minute the chopped chilli if used. Add the tomato puree (paste) and cook for a minute before adding in the cooked chicken.
2. Find a jug and boil the kettle.
3. Add about 4 heaped tablespoons of 'Bisto Best Chicken' gravy granules to a jug and add about 400ml of boiling water, stirring all the while.
4. Pour the gravy into the frying pan with chicken and stir in the cooked and well-drained vegetables. If it's too thick add more hot water as necessary.
5. Stir pimenton or paprika and stir in the mustard.
6. Give it all a good stir, have a taste and then season to taste.
7. Dust the worktop with a bit of flour. Roll out the pastry so it's about 6 to 8mm thick.
8. Cover with cling film and leave the pastry to stand for about 10 minutes before continuing - this stops it from shrinking when cooking.
9. Pour the pie filling into your pie dish.
10. Brush the lip of the pie dish with a little of the beaten egg and lay the pastry over pressing it down so the pastry sticks to the dish - you can use a fork or your fingertips.
11. Trim off any excess pastry.
12. You will need to make a small hole in the middle so the steam can escape.
13. Brush the pastry with more of the beaten egg yolk (or you can use milk).
14. Bake on the middle shelf of your preheated oven for about 30-35 minutes until it looks nice and golden and the inside is piping hot.

Did you make this recipe?

@aglugofoil # aglugofoil