Chicken Pot Pie

Chicken Pot Pie


Servings 4
Time Needed Prep
Ingredients 9
Difficulty Easy

Rating (click to rate)

3.7 based on 173 ratings.


  • 1 sheet Puff Pastry
  • 500 grams Bacon (diced)
  • 1 Brown Onion, Diced Finely
  • 1 tbsp Garlic crushed
  • 500 grams Chicken Mince
  • 3/4 cups Cheese grated
  • 1 tsp Cornflour
  • 1 Tin Evaporated Milk (375 Millilitre)
  • 250 g Frozen Mixed Vegetables

Nutrition Information

Qty per
300g serve
Qty per
Energy 294.66014705882kcalcal 98.340672048932kcalcal
Protein 14.080882352941gg 4.6993916464507gg
Fat (total) 9.87gg 3.2940404150725gg
 - saturated 5.4775gg 1.8280756204214gg
Carbohydrate 36.618529411765gg 12.221166750038gg
 - sugars 5.5008823529412gg 1.835879309944gg
Dietary Fibre 3.7861764705882gg 1.2636087449558gg
Sodium 235.94235294118mgmg 78.744037103903mgmg

Nutritional information does not include the following ingredients: Puff Pastry, Bacon (diced), Brown Onion, diced finely, Garlic, Chicken Mince

Please Note - Nutritional information is provided as a guide only and may not be accurate.

This Chicken Pot Pie recipe is a firm staple meal in my house.

It is loved by both my husband and my kids alike. It is so tasty and delicious…perfect for those cold winter nights.


  1. In a heavy based saucepan, fry off the garlic, onion and bacon pieces until cooked through.

  2. Add the chicken mince and cook for about 3 - 4 minutes or until cooked through. Roughly dice and return to pot.

  3. Stir in the frozen vegetables and the milk and the grated cheese, cook for about 5 - 7 minutes or until the vegetables are tender (stir often).

  4. Season according to taste.

  5. Dissolve about a teaspoon of cornflour in a tablespoon of warm water to make a paste and add until you get the desired consistency - like a thick soup.

  6. Pour the mixture into a Pie dish and add the puff pastry.

  7. Cook in a hot oven for about 20 minutes or until the puff pastry is nice and brown.

Recipe Hints and Tips:

  • The Chicken Pot Pie mixture can be frozen (minus the pastry).  Seal in a ziplock bag for up to three months.
  • Chicken mince can be used instead of chicken breasts.

Best of all – you can freeze the chicken mixture in advance, and it can be turned not just into a pie, but add some pasta and you have a fancy pasta dish!

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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