Food & Drink

Creamy Chicken & Spring Vegetable Pie

Serving Size: 6-8
Prep Time: 10 minutes
Cooking Time: 25 – 30 minutes.

  •  1kg chicken thigh fillet, finely diced
  • 60 grams of butter
  • 1 garlic clove, finely crushed
  • 2 Tb plain flour
  • 1 leek, trimmed and finely sliced
  • 1 fresh corn on the cob, kernels removed
  • 1 carrot, finely diced
  • 2 tsp wholegrain mustard
  • 1 cup pouring cream
  • 2 x chicken stock cubes
  • ½ cup of water
  • Fresh thyme
  • 1 roll butter puff pastry
  • 1 egg yolk
In a medium saucepan, heat butter, add diced chicken and sauté until just cooked through. Add leek and garlic stirring, until leek softens. Add flour and thyme and cook stirring for another minute.

Gradually stir in crushed stock cubes, water and cream, cook while stirring, until mixture boils and thickens. Add in vegetables until they are soft.
Preheat oven to 200 degrees (fan-forced) add the chicken mix to a pie dish, ready to top with pastry.

Layer your thawed pastry over the entirety of the pie dish, curling any extras to make a nice and neat edge or trimming if you need.


Brush the pastry with your mixed egg yolk to help your pastry go lovely and golden. Cut two small splits in the top and centre to let the steam escape as it cooks.

Bake in a preheated oven for 25 minutes or until lovely and puffed and golden. Let it cool for 5 minutes before you serve. Enjoy!