Easy Chicken & Vegetable Pie – a delicious recipe with chicken, cornflour, tarragon, thyme, mixed vegetables, condensed cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 200 degrees Celsius
2
Line a 9 inch pie dish with double crust pastry - see description.
3
Dice chicken and place in a large bowl.
4
Mix cornflour with a couple of tablespoons of milk and add to bowl.
5
Add vegetables (if you don't have left overs, cook some frozen mix veges, drain and add to bowl).
6
Add herbs, celery soup and mushroom soup. Stir together.
7
Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
8
Place pie on cookie sheet. Put aluminum foil around the pie crust edges. Bake at 200 degrees C for 35 minutes.
9
Remove foil and continue to bake for an additional 25 minutes until golden brown.
10
stand for 5 minutes before serving with mash potato and salad of choice.
182
kcal
Calories
2
g
Fat
20
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 roast chicken breast halves, 1 -2 tablespoon cornflour, 1/2 teaspoon tarragon, 1/2 teaspoon thyme, and more.
Yes, Easy Chicken & Vegetable Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
