Chicken Vegetable Pie

This pie is wholesome and nutrient rich since it has chicken as well as colourful vegetables which are rich in vitamins and minerals. Best part of this pie is that it is easy to make and the end result is very satisfying

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Chicken Vegetable Pie 1 - YT

Chicken Vegetable Pie

Main ingredients Boneless chicken leg, Green zucchini, Yellow zucchini, Broccoli, Leek, Carrot, Puff pastry squares, Garlic, Crushed black  peppercorns, English mustard, Refined flour, Chicken stock, Milk, Fresh thyme sprig, Fresh oregano sprigs, Blanched spinach leaves, Eggs
Cuisine Fusion
Course Snack
Prep time 25-30 minutes
Cook time 45-50 minutes
Serve 4
Taste Savoury
Level of cooking Moderate
Others Non Vegetarian


  • 250 grams boneless chicken leg , cut into ½ inch pieces
  • 1 small yellow zucchini, cut into triangles
  • 1 small green zucchini, cut into triangles
  • 10-15 broccoli florets
  • 2 inch leek piece, roughly chopped
  • 1 medium carrot, peeled and cut into triangles
  • 7 readymade puff pastry squares
  • 4 teaspoons oil
  • 2 teaspoons butter
  • 1 tablespoon chopped garlic
  • Salt to taste
  • Crushed black peppercorns to taste
  • 1 tablespoon English mustard
  • 2 tablespoons refined flour
  • 2 cups chicken stock
  • ½ cup milk
  • 2-3 fresh thyme sprigs
  • 2-3 fresh oregano sprigs
  • 5-6 blanched spinach leaves
  • Egg wash as required


  1. Heat 2 teaspoons oil and butter in a cast iron pan, add garlic and sauté till golden brown.
  2. Add both the zucchini and broccoli and mix well. Add leek, chicken, salt and crushed black peppercorns and mix well. Saute for 2-3 minutes. Add carrot and continue to sauté for 2 minutes.
  3. Make a cavity in the centre. Add remaining oil, English mustard, refined flour and mix well. Cook for 1 minute. Add chicken stock, milk and mix well.
  4. Separate the leaves from thyme and oregano sprigs, add the pan and mix well.
  5. Strain the mixture through a sieve. Transfer the sauce into a blender jar, add spinach leaves to the sauce and blend to a fine paste.
  6. Preheat the oven to 180ºC.
  7. 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.
  8. Cut 1 more puff pastry square into small triangles.
  9. Transfer the chicken-vegetable mixture into a bake proof dish. Pour the prepared sauce over.
  10. 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.
  11. Arrange the puff pastry roundels on top and finally apply some more egg wash.
  12. Place the dish in the preheated oven and bake for 35-40 minutes.
  13. Serve hot with sauce.