Can I just say that this Creamy Chicken & Vegetable Pie is one your are going to want to file in favourites for those chilly autumn and winter evenings. Mark my words, you’ll love it, so keep on reading for the ultimate comfort food!

I’m starting out this Monday feeling excited!  Yes, excited because it’s finally fall.  Finally!  The cool temperatures rolled in just yesterday with blustery wind a bit of rain and a feeling of the cosy factor.  Bring on all the comfort food now please. 

Comforting food like this dish and my Creamy Chicken & Leek Pie are what it’s all about right now.

What Goes In This Creamy Chicken & Vegetable Pie

• Chicken – I used cubed chicken breast, but you could just as easily use thighs if you prefer dark meat.
• Vegetables – This was literally a clean out the fridge recipe and I used what I had on hand. So, that was carrots, leeks, asparagus and spinach. Make it your own and use what vegetables you have.
• Liquid – I used a mix of white wine but chicken or vegetable stock would work just as well.
• Dairy – In this pie I used heavy cream. You could substitute half and half or even milk. The sauce will be a big lighter.
• Seasonings and condiments – Dijon mustard (for extra flavour), sage, oregano, garlic powder, onion powder, salt and black pepper.
• Thickening agent – I find corn flour to be the best but you could use plain flour.
• Pastry – you can’t beat store bought Puff Pastry. You can make your own if you feel adventurous!

How To Make the Chicken and Vegetable Pie

1. Preheat oven and prepare baking dish – Preheat oven to 350 degrees F. Grease a 10 inch deep sided baking dish.
2. Flatten chicken – Place the chicken breast between two sheets of parchment paper and flatten out to about 1 inch thickness with a kitchen mallet. Season each side with 1/2 of the salt and pepper. Set aside.
3. Sautee vegetables – In a large skillet set over medium to high heat, add 1 tablespoon of olive oil, the carrots, leeks and asparagus. Stir for a minute and let cook for about 5 minutes until it starts to soften. Add all the cooking wine and reduce heat to medium low. Leave to cook until the wine has reduced by about 1/2, about 10 minutes. Add the cooking cream and stir well. Add the mustard, garlic salt, onion powder, sage, oregano, and remaining salt and pepper. Stir well and bring to a simmer. Add the spinach and stir until wilted, about a minute.
4. Make thickening agent – Mix together the corn flour and water. Add to the vegetable mixture and stir until you have a thick sauce. Remove from heat.
5. Add vegetables to baking dish – Pour the vegetable mixture into the prepared baking dish.
6. Sear and cut chicken – Sear the chicken in the reserved skillet for about 2 minutes each side. Remove the chicken from the pan and transfer to a large cutting board. Cut the chicken into bite sized pieces and add to the vegetable mixture.
7. Cover with pastry – Cover the dish with the sheet of puff pastry and press down at the edges. Cut off any excess pastry around the edges. Use a fork to score the top of the pastry in a few places. Brush the top of the pastry with the beaten egg.
8. Bake the pie – Bake in a preheated 350 degree F oven for about 30 minutes or until the pastry is golden and puffed.
9. Let rest and serve – Let rest for about 15 minutes after removing from oven and serve.

Can I make This Chicken Vegetable Pie Ahead of Time

One of the really great things about Pot Pies, is that you can make them ahead of time. They are great for bringing to a friend’s place, that potluck your are invited to or for a make ahead dinner party.

• For The Fridge – you can make this vegetable pot pie in the morning and the keep it in the fridge until cooking time. Just add 5 minutes to the baking time.
• To Store in the Freezer – make ahead and let cool completely. Cover with proper freezer proof paper and securely store in the freezer for up to three months. To defrost and bake. Allow to defrost in the fridge overnight or through the day. Bake as per instructions in the recipe card and add 5 extra minutes to the baking time.

What’s Great To Serve With This Chicken Vegetable Pie

Personally, I think is this a whole meal in itself. It has the chicken, the vegetables and pastry. But I know you guys might be looking for something to go on the side, so here’s a few of my suggestions.

• Potatoes – Fluffy Mashed Potatoes would never go astray. Or you could even try the Perfect Roast Potatoes.
• Vegetable Sides – Parmesan Topped Green Beans or the Sherry Sauteed Asparagus and Carrots would also go really well.

Notes about the chicken pie

• I used chicken breast in this recipe because it’s what is liked by my kids.  However, you could just as easily use chicken thighs if that’s your preference.  And you will just cook them in the same way as you will see the chicken breasts in the recipe below.

• I cheated and used pre bought puff pastry because it makes my life easy.  I like easy…ha!

The rest is pretty much explained in the recipe below.  Remember I made this recipe by using what I found in my fridge, so don’t be afraid to add something you found lurking behind the carton of milk. 

Happy cooking friends and enjoy the Chicken and Vegetable Pie.

Here’s Some More Comforting Dinner’s You’ll Love

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US CustomaryMetric

Creamy Chicken & Vegetable Pie

Can I just say that this Creamy Chicken & Vegetable Pie is one your are going to want to file in favourites for those chilly autumn and winter evenings. Mark my words, you'll love it, so keep on reading for the ultimate comfort food!

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Main Course

Cuisine: North American

Keyword: chicken, pot pie

Servings: 6 servings

Calories: 558kcal

Author: Julia Pinney

Ingredients

• 2 Chicken breasts
• 1 Sheet puff pastry
• 2 Carrots peeled and finely diced
• 1 Leek ends trimmed and roughly chopped
• 12 Asparagus pieces (approx ends trimmed and cut into 3 inch pieces
• 1 1/2 Cups fresh spinach
• 1 Cup white wine
• 1 Cup cream
• 2 Tablespoons olive oil
• 1 Tablespoon Dijon mustard
• 1 Teaspoon garlic salt
• 1 Teaspoon onion powder
• 1/2 Teaspoon dried sage
• 1/2 Teaspoon oregano
• 1 Teaspoon salt divided
• ​1 Teaspoon black pepper divided
• 1 Tablespoon corn flour
• 2 Tablespoons water
• 1 Egg beaten

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Grease a 10 inch deep sided baking dish.
• Place the chicken breast between two sheets of parchment paper and flatten out to about 1 inch thickness with a kitchen mallet. Season each side with 1/2 of the salt and pepper. Set aside.
• In a large skillet set over medium to high heat, add 1 tablespoon of olive oil, the carrots, leeks and asparagus. Stir for a minute and let cook for about 5 minutes until it starts to soften. Add all the cooking wine and reduce heat to medium low. Leave to cook until the wine has reduced by about 1/2, about 10 minutes. Add the cooking cream and stir well. Add the mustard, garlic salt, onion powder, sage, oregano, and remaining salt and pepper. Stir well and bring to a simmer. Add the spinach and stir until wilted, about a minute.
• Mix together the corn flour and water. Add to the vegetable mixture and stir until you have a thick sauce. Remove from heat.
• Pour the vegetable mixture into the prepared baking dish.
• Sear the chicken in the reserved skillet for about 2 minutes each side. Remove the chicken from the pan and transfer to a large cutting board. Cut the chicken into bite sized pieces and add to the vegetable mixture.
• Cover the dish with the sheet of puff pastry and press down at the edges. Cut off any excess pastry around the edges. Use a fork to score the top of the pastry in a few places. Brush the top of the pastry with the beaten egg.
• Bake in a preheated 350 degree F oven for about 30 minutes or until the pastry is golden and puffed.
• Let rest for about 10 minutes after removing from oven and serve.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Creamy Chicken & Vegetable Pie

Amount Per Serving (1 serving)

Calories 558 Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 14g88%

Cholesterol 130mg43%

Sodium 1038mg45%

Potassium 464mg13%

Carbohydrates 26g9%

Fiber 2g8%

Sugar 2g2%

Protein 21g42%

Vitamin A 4289IU86%

Vitamin C 4mg5%

Calcium 59mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!