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Left Over Chicken Pot Pie


Recipe Info

  • Servings : 2
  • Cook Time : 45m
  • Ready In : 55m


  • 1 cup frozen peas and carrots
  • 1 cup frozen green beans
  • 1⁄2 cup sliced celery
  • 1⁄3 cup butter
  • 1⁄3 cup chopped onion
  • 1⁄3 cup plain flour
  • 1⁄2 tsp salt
  • 1⁄2 tsp ground black pepper
  • 1⁄4 tsp celery seed
  • 1⁄4 tsp onion powder
  • 1⁄4 tsp Italian seasoning
  • 3⁄4 cup chicken stock
  • 2⁄3 cup milk
  • 2 cups cubed cooked chicken meat
  • 1 roll shortcrust pastry


Step 1

Preheat an oven to 220°C. Place the frozen peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables and set aside.

Step 2

Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in our, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and chicken meat into the filling until well combined.

Step 3

Fit pie crust into the bottom of a 20cm pie dish. Spoon the filling into the pie crust, then top with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pie with a sharp knife to release steam. Brush with a little milk or egg.

Step 4

Bake in the preheated oven until the crust is golden brown and the lling is bubbly, 30 to 35 minutes. If the crust is browning too quickly, cover the pie with aluminium foil after about 15 minutes. Cool for 10 minutes before serving.

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