Vegetable and chicken pie

This warming chicken pie is perfect any day of the week. The pastry encases a delicious filling made with chicken and vegetables.

Serves: 8

Preparation time:  30

Cooking time:  40-45

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You will need

  • 500g skinless, boneless chicken breast fillets - cubed
  • 4 carrots, chopped
  • 150g frozen garden peas
  • 3 to 4 stalks celery, sliced
  • 75g butter
  • 50g grated Parmigiano Reggiano
  • 1 onion, chopped
  • Salt and black pepper
  • 1 packet puff or flaky pastry
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Recipe Information

Step by step guide to making Vegetable and chicken pie

  1. Preheat oven to 220°C/gas mark 7.
  2. In a saucepan over medium heat, cook onion, carrots, peas and celery in olive oil until soft and translucent. Add chicken and cook for 15-20 minutes. Season with salt and pepper.
  3. Prepare a 23cm (9 inch) pie dish by lining with pastry.
  4. Place the chicken mixture of the prepared pie dish and add grated Parmigiano Reggiano grated on the top. Cover with top pastry, seal edges and cut away excess pastry.
  5. Bake in the preheated oven for 40-45 minutes or until pastry is golden brown.

*All information included in this recipe has been provided by Italia Formaggi.

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Nutritional information for Vegetable and chicken pie

Nutritional information for Vegetable and chicken pie

Nutrition type per serving
Calories 450 kcal
Total Fat 15g
Saturated Fat 6.5g
Salt 1.3g
Sugar 7g

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