Family chicken pie

Reach for this chicken pie recipe when you're craving something truly comforting. Enjoy served in wedges with salad and mashed potato for a deliciously hearty family meal.

By Jennene Plummer
  • 25 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print
There's nothing quite like the comforting flavours of a homemade chicken pie. For more must-try ideas, discover our best chicken pie recipes.


  • 2 sheets frozen shortcrust pastry
  • 60 gram butter
  • 1 leek, thinly sliced
  • 200 gram button mushrooms, thinly sliced
  • 2 garlic cloves, crushed
  • 2 tablespoon plain flour
  • 420 gram can creamy chicken soup
  • 1/2 cup chicken stock
  • 1 rotisserie chicken, bones and skin removed, cut into thick slices
  • 1 cup mixed frozen vegetables
  • 2 sheets puff pastry
  • 1 egg, whisked
  • 2 teaspoon sesame seeds
  • leafy green salad, mashed potato to serve


  • 1
    Preheat oven to hot, 200°C. Lightly grease a 12 x 20cm rectangle pie dish.
  • 2
    Line pie dish with shortcrust pastry, trimming to fit. Bake blind for 10 minutes. Remove filling and bake for 5 minutes.
  • 3
    In a large saucepan, melt butter on medium. Cook leek, stirring, for 4-5 minutes until tender. Add mushrooms and garlic, then cook for a further 5 minutes.
  • 4
    Add flour and cook, stirring, for 1 minute. Remove from heat. Gradually stir in soup and stock until smooth. Return to heat and bring to the boil. Add chicken and frozen vegetables. Simmer, stirring, for 3 minutes until thickened.
  • 5
    Spoon mix into pie dish. Cover with puff pastry, trimming to fit. Press edges with a fork to seal. Cut two small steam holes. Brush with egg and sprinkle with seeds.
  • 6
    Bake for 20-25 minutes until pastry is puffed and golden. Serve in wedges with salad and mashed potato.


Make filling and pastry ahead of time for a quick meal.