Chicken Pie

Serves 4-6


  • 1 x 400g roll puff pastry, defrosted 
  • chicken stripped from a cooked chicken 
  • 15ml olive oil
  • 1 onion, thinly sliced
  • 2 carrots, thinly sliced
  • 750ml chicken stock (30-45ml stock powder)
  • 3 bay leaves
  • 10-15ml maizena dissolved with 10ml cold water
  • 1 egg, lightly beaten with 10ml cold water
  • coarse salt and pepper


  1. Heat the olive oil in a medium-large pot. Sauté the onion and carrots until softened and lightly browned. Remove from pot and set aside.
  2. Remove the bones and skin from leftover chicken, keeping the chicken pieces large. Add the chicken to the pot.
  3. Cover and simmer for about 10 -15 minutes or until chicken pieces are very soft.
  4. Whisk in the maizena and heat the sauce until slightly thickened.
  5. Preheat oven to 200°C. Prepare a small baking dish with non-stick cooking spray.
  6. Pour filling into the dish. Roll out the pastry a little. Spread over the chicken mixture to cover the mixture. Brush with the beaten egg.
  7. Bake for 20 minutes or until pastry is puffed and golden


© sharon glass 2012  |  For more recipes: