How to make Chicken Vegetable Pie -

A pie you will not be able to resist – chicken and vegetables cooked with some fresh herbs, covered with puff pastry and baked

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Yellow zucchini (पीली ज़ुकीनी)

Cuisine : Fusion

Course : Main Course Chicken

Chicken Vegetable Pie

Chicken Vegetable Pie Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 26-30 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Chicken Vegetable Pie Recipe

  • Boneless chicken , cut into ½ inch pieces 250 grams

  • Yellow zucchini , cut into triangles 1 small

  • Green zucchini , cut into triangles 1 small

  • Broccoli 10-15 florets

  • Leek , roughly chopped 2 inches

  • Carrot , peeled and cut into triangles 1 medium

  • Puff pastry squares 7

  • Oil 4 teaspoons

  • Butter 2 teaspoons

  • Garlic , chopped 1 tablespoon

  • Salt to taste

  • Black peppercorns , crushed to taste

  • English mustard 1 tablespoon

  • Refined flour (maida) 2 tablespoons

  • Chicken stock 2 cups

  • Milk 1/2 cup

  • Fresh thyme sprigs 2-3

  • Fresh oregano sprigs 2-3

  • Spinach leaves , blanched 5-6

  • Egg wash as required


Step 1

Heat 2 tsps oil and butter in a cast iron pan, add garlic and sauté till golden brown.

Step 2

Add both the zucchinis and broccoli and mix well. Add leeks, chicken, salt, crushed black peppercorns and mix well. Cook for 2-3 minutes.

Step 3

Add carrots and continue to sauté for 2 minutes.

Step 4

Make a cavity in the centre. Add remaining oil, English mustard, refined flour and mix well. Cook for a minute.

Step 5

Add chicken stock, milk and mix well.

Step 6

Separate the leaves from thyme and oregano sprigs, add to the pan and mix well.

Step 7

Strain the mixture through a sieve and transfer the chicken and vegetables into a bowl. Transfer the strained liquid into a blender jar, add spinach leaves and blend to a fine paste.

Step 8

Place 4 puff pastry squares on work top and cut into triangles. Place the 5th one on the worktop and cut into small roundels with the help of a cookie cutter. Retain the trimmings. Cut 1 more puff pastry square into small triangles.

Step 9

Preheat the oven at 180º C.

Step 10

Transfer the chicken vegetable mixture in a bake proof dish. Pour the prepared sauce over.

Step 11

Place a puff pastry square in the centre and then arrange the remaining pieces on the side. Trim the edges and apply egg wash on top.

Step 12

Arrange the puff pastry roundels on top and finally apply some more egg wash.

Step 13

Bake in preheated oven for 35-40 minutes.

Step 14

Serve hot with sauce.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.