Chicken Pie

This comforting pie – hidden with veg, flaky, crispy and cheesy – is everything you need on a miserably cold and a great way to use up the left overs too!


  • 2 medium courgettes, grated
  • Freshly ground black pepper
  • 2 tablespoons of corn flour
  • 300ml of milk*
  • 150g of grated cheddar cheese (or 2 tbsp of nutritional yeast)
  • A small knob of butter (or coconut oil)
  • Half a packet of ready roll puff pastry*
  • 1 low salt stock cube (chicken or veg)
  • 1 egg or more milk
  • 2 handfuls of your chosen pie fillings – I used left over Sunday roast chicken and mushrooms

Optional fillings:

  • Hard boiled eggs
  • Roasted veg like butternut squash
  • Fresh fish chunks (fish pie mix would work well)
  • Cooked tinned lentils
  • Tinned beans
  • Sauted leeks


Add the milk to a jug and microwave for 2 mins. Grate the courgettes and add to a saucepan with a small knob of butter, cook for 4 minutes.

Add the cornflour and cook for a minute then crumble in the stock cube, add the milk and black pepper. Keep stirring till thickened, around 2-5 mins.

Add your cooked pie filling to the sauce along with the cheese, stir and transfer to an oven dish. Top with pastry, cut a small hole in the middle to allow steam to escape and brush the pie with the beaten egg or milk to glaze.

Bake at 200 degrees for 25 minutes until golden and puffed up.

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