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Quick and Easy Chicken & Vegetable Pot Pie

Category: entertainment

As the temperatures begin to drop and warm jackets are rescued from over stuffed closets, its a good time to head to the kitchen and break out the pie dish and start creating warming winter treats. This Chicken and vegetable pot pie is a comforting favourite made easy with the addition of pre rolled puff pastry and a delicious white gravy. 


  • 100 gm butter
  • 100 gm flour
  • 1 litre low sodium chicken stock
  • 2 tablespoons avocado oil
  • 500 gm diced chicken thigh
  • 2 tsp sweet smoked paprika
  • 1 leek ~ sliced
  • 1 ½ cups sliced mushrooms
  • 1 onion ~ diced
  • 2 carrots ~ diced
  • 3 garlic cloves ~ minced
  • 8 sage leaves finely chopped
  • 2 sheets of ready rolled puff pastry
  • 1 egg ~ whisked
  • Salt and pepper


Preheat the oven to 190C on fan bake

Firstly make the white gravy by melting the butter and flour in a small pot and slowly incorporating the chicken stock, stirring continuously until all the stock has been added. Season with salt and pepper and allow the sauce to cook on medium to low heat for 30 minutes.

While the gravy cooks, ready the pie filling by heating a large pot with the avocado oil and add the chicken thigh and paprika. Stir and cook for 5-10 minutes until the chicken is cooked through. Pour the chicken into a bowl and set aside.

Using the same pot, place it back on to the heat and add the leek, mushroom, onion, carrots, garlic and sage and stir well cooking for 5-7 minutes until the vegetables are tender. Add the chicken back to the pot along with white gravy and stir to combine. Add salt and pepper to taste.

Fill your pie tin with the mixture and cover with a sheet of defrosted puff pastry. Draw in the edges to form a lid and brush with the beaten egg.

Place in the oven and bake for 15-20 minutes until the pastry is golden. 

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