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A table set with a pie dish, cutlery, crockery and a nutmeg, bayleaf and peppercorns. The pie is golden with vegetables showing through some slits, it is garnished with herbs such as thyme.

When the cupboard is empty, it's been a long day, and I need a quick meal with an easy shopping list, this Chicken Pie is my go-to. 

You can serve this pie on its own, or with fresh green salad leaves. 


2 sheets of puff pastry
Butter for greasing
300ml cream
1 cooked BBQ chicken
1 packet of chicken noodle soup mix
1 cup Mixed frozen or tinned vegetables eg peas, corn and carrots
1/2 tsp turmeric (optional)
1 tablespoon Milk


Pie dish
Measuring jug, spoons and cup
Large bowl
Pastry brush
Oven gloves



Preheat the oven to 180 degrees celsius. Thaw pastry sheets.

Tear the BBQ chicken into pieces and add to a bowl. Add the cream, chicken noodle soup mix and frozen vegetables. Turmeric is optional to add colour.

Season with salt and pepper and mix well.

Line a greased pie dish with the first sheet of pastry.

Pour chicken mixture into the pie dish.

Cover with the remaining pastry sheet, and seal edges well by pressing with a fork. Cut several slits in the pastry lid. Brush the pastry with milk.

Bake for 30 minutes or until the pastry is golden brown.

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