There is something wonderfully comforting about a homemade chicken pie, especially when it can be on the table without spending hours in the kitchen. This easy chicken pie is my answer to a delicious, nourishing midweek meal — particularly when you have leftover roast chicken and a few cooked vegetables waiting in the fridge.

Tender shredded chicken is combined with roasted pumpkin, sweet potato, parsnip and peas, then folded through a creamy béchamel sauce and encased in flaky pastry. The result is golden, crisp and deeply comforting, with plenty of vegetables tucked into every generous slice.

It is also a brilliant example of practical home cooking: use leftover roast chicken, make the most of vegetables already cooked, and let good ingredients do the work.

Why you’ll love this easy chicken pie

This is comfort food with a little more nourishment built in. The roast vegetables add colour, fibre and natural sweetness, while chicken provides a satisfying source of protein. Using leftover roast chicken also makes this an economical and wonderfully low-waste recipe.

For an even quicker version, prepare the filling ahead of time and refrigerate it until you are ready to assemble and bake the pie.

Chef Sam’s notes

This is a particularly good recipe for using up leftover roast chicken and vegetables. You can easily vary the vegetables according to what you have available — carrots, corn, broccoli or leftover roast potatoes can all work beautifully.

For a lighter filling, increase the proportion of vegetables and reduce the amount of béchamel slightly.

The filling can be prepared ahead and refrigerated for up to 24 hours before assembling and baking. If baking directly from the refrigerator, allow a little extra cooking time and make sure the centre is piping hot.

This pie is best served warm with a crisp green salad or steamed seasonal greens.

Conclusion

A good chicken pie doesn’t need to be complicated. With leftover roast chicken, seasonal vegetables, a creamy béchamel and flaky pastry, you can create a nourishing, satisfying meal with very little fuss.

This is the kind of practical cooking I love: simple ingredients, clever use of leftovers and plenty of flavour.

Easy peasy chicken pie 

Recipe by Samantha Gowing

• Total Time45 minutes
• YieldSeves 4-6 1x

Tender shredded chicken is combined with roasted pumpkin, sweet potato, parsnip and peas, then folded through a creamy béchamel sauce and encased in flaky pastry. The result is golden, crisp and deeply comforting, with plenty of vegetables tucked into every generous slice.

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Ingredients

Units USM Scale 1/2x1x2x3x

1/2 tsp. butter 2 sheets ready-rolled flaky pastry, thawed 1/2 chicken, roasted, flesh removed, shredded 1 cup pumpkin, peeled, cubed, roasted 1 cup sweet potato, peeled, cubed, roasted 1/2 cup parsnip, peeled, cubed, roasted 1 cup peas, cooked 1/2 tsp. dried mixed herbs Pinch salt & cracked black pepper Extra milk for brushing Bechamel sauce   Yields 2 cups apprx. 30g butter, chopped 1 tbspn plain flour 2 cups milk Pinch salt Pinch ground nutmeg

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Instructions

1. Preheat the oven to 180°C.
2. Grease a large ovenproof pie dish with butter and line with one sheet of pastry, trimming the edges neatly.
3. Place the shredded chicken, roasted pumpkin, sweet potato, parsnip and peas in a large bowl. Add the mixed herbs and season with salt and cracked black pepper.
4. Fold through the béchamel sauce until the filling is evenly coated.
5. Spoon the chicken and vegetable mixture into the prepared pastry shell.
6. Cover with the remaining sheet of pastry and trim the edges. Press the pastry around the rim to seal, then make a few small cuts in the surface to allow steam to escape.
7. Brush the pastry lightly with milk.
8. Bake for approximately 30 minutes, or until the pastry is puffed and beautifully golden.
9. Allow the pie to rest for 5–10 minutes before serving.
10. Béchamel sauce
11. Melt the butter in a medium saucepan over medium-high heat until foaming.
12. Add the flour and cook, stirring continuously, for 1–2 minutes.
13. Remove from the heat and gradually whisk in the milk until smooth.
14. Return to the heat and cook, stirring regularly, for 10–12 minutes, or until the sauce comes to the boil, thickens and coats the back of a wooden spoon.
15. Remove from the heat and season with salt and a little freshly grated nutmeg.

Notes

Chicken provides quality protein, while pumpkin, sweet potato, parsnip and peas contribute fibre, carotenoids and a range of vitamins and minerals. Including several vegetables in the filling makes this a simple way to add variety and plant foods to a family meal.

Using leftover roast chicken also supports a more sustainable, low-waste approach to home cooking — something I am always a fan of.

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• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Chicken
• Method: Baking
• Cuisine: Comfort Food