Roast Chicken Dinner Pie Recipe

Name: Roast Chicken Dinner Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 None roast chicken, shredded, skin and bones reserved; 3/4 cup chicken stock; 3 sprigs thyme; 8 oz butternut squash, seeded, peeled and chopped; 1 medium parsnip, chopped; 2 tsp cornstarch; 2 tbsp tomato sauce; 1/2 cup frozen peas; 1 None egg, lightly beaten; 1 sheet frozen puff pastry, thawed; None None Salad, to serve

Servings: persons

1/2 None roast chicken, shredded, skin and bones reserved
3/4 cup chicken stock
3 sprigs thyme
8 oz butternut squash, seeded, peeled and chopped
1 medium parsnip, chopped
2 tsp cornstarch
2 tbsp tomato sauce
1/2 cup frozen peas
1 None egg, lightly beaten
1 sheet frozen puff pastry, thawed
None None Salad, to serve

1
Preheat the oven to 400u00b0F.
2
Place chicken skin and bones, 1/2 cup of the stock and thyme in a medium saucepan on medium heat. Bring to a boil. Reduce heat to low; simmer 10 mins. Strain; return stock to saucepan, discarding bones and skin.
3
Meanwhile, cook pumpkin and parsnip in a saucepan of boiling salted water 5-8 mins, until just tender. Drain well; set aside.
4
Mix remaining 1/4 cup stock and cornstarch in small bowl until smooth. Add to chicken stock with tomato sauce. Bring to a simmer on low heat, stirring until sauce boils and thickens. Simmer 2-3 mins. Add chicken and vegetables; season to taste. Remove from heat; cool slightly.
5
Spoon chicken mixture into a 9-inch pie dish. Brush edge of dish with egg. Cover with puff pastry, pinching and trimming edges to fit. Cut a few slits in center to form a steam vent. Brush with remaining egg.
6
Bake 25-30 mins, until pastry is puffed and golden. Serve with salad.

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 None roast chicken, shredded, skin and bones reserved, 3/4 cup chicken stock, 3 sprigs thyme, 8 oz butternut squash, seeded, peeled and chopped, and more.

Yes, Roast Chicken Dinner 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.

That's it — enjoy your meal!

Roast Chicken Dinner Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions