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Chicken and vegetable pie


Dice the onion, celery, carrots, and potatoes. Cook the onion, celery, and carrot with some salt and pepper in a frying pan with butter until soft. Stir in water and chicken stock, bring mixture to a boil, then add potatoes and cook until tender but still firm.

In another pan, melt butter and stir in the pre-cooked chicken pieces and flour. Add milk and heat through. Stir the chicken mixture into the vegetable mixture and cook until thick. Add parsley, oregano, and thyme.

Put mixture into dish lined and lidded with pastry. Make 4 slits in the top to let out steam. Bake at 220°C for 15 minutes, and then reduce temperature to 180°C and bake for another 20 minutes.