Homemade Chicken and Veggie Pies Made Easy

Making your own chicken and veggie pies may sound like a big task, but it’s easier than you think – especially when using store-bought puff or shortcrust pastry. You can make them as individual pies or bake as one large pie for sharing. They’re perfect for using up leftover roast chicken or any odds and ends of vegetables lurking in the fridge.

This recipe is also brilliant for meal prep – the pies freeze well, so you can have a wholesome, homemade meal ready for busy days. Add a dash of mustard or a sprinkle of herbs to the sauce to customise the flavour and serve with mashed potatoes, salad or roasted veggies.

Ready to make a batch of your own hearty, homemade goodness? Let’s get started.

Ingredients For Homemade Chicken and Veggie Pies

• 2 tablespoons olive oil or butter
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 cup frozen peas
• 1 cup sweetcorn (tinned or frozen)
• 2 cups cooked chicken, shredded or chopped
• 2 tablespoons plain flour
• 1½ cups chicken stock
• ½ cup milk or cream
• 1 teaspoon Dijon mustard (optional)
• Salt and pepper, to taste
• 1 tablespoon fresh parsley or thyme, chopped
• 1 sheet ready-rolled puff or shortcrust pastry (more if making individual pies)
• 1 egg, beaten (for glazing)

Directions To Make Homemade Chicken and Veggie Pies

1. Preheat your oven to 200°C (fan 180°C).
2. In a large saucepan, heat oil or butter over medium heat. Sauté onion and carrot for 5–6 minutes until softened. Add garlic and cook for 1 more minute.
3. Stir in the flour and cook for 1 minute, then gradually add the stock, stirring to avoid lumps.
4. Add milk (or cream), mustard (if using), salt, pepper, peas, sweetcorn and cooked chicken. Simmer for 5–10 minutes until thickened. Stir through fresh herbs. Remove from heat and let cool slightly.
5. If making individual pies, divide the filling between greased ramekins or a muffin tin. If making one large pie, pour into a greased pie dish.
6. Roll out the pastry and cut to size. Place over the pie filling, trim the edges and press down gently to seal. Cut a small slit in the centre to allow steam to escape.
7. Brush the top with beaten egg for a golden finish.
8. Bake for 20–25 minutes (individual pies) or 30–35 minutes (large pie), until the pastry is puffed and golden.

How to Prepare Homemade Chicken and Veggie Pies

Start by cooking your onions, carrots and garlic until soft – this creates a sweet, flavourful base. Use leftover roast chicken if you have it, or quickly poach and shred some chicken breasts.

The flour and stock combination forms a creamy, savoury sauce. Take your time when adding the stock to avoid lumps. Stir continuously until the sauce thickens, then add the chicken, peas and sweetcorn. Taste and season well.

Let the filling cool slightly before assembling your pies – this keeps the pastry crisp. Use pre-rolled puff or shortcrust pastry for ease. Seal the edges, glaze with egg and bake until golden and bubbling.

Preparation Time

• Prep time: 20 minutes
• Cooking time: 30–35 minutes
• Total time: 55 minutes

Servings

Makes 4–6 individual pies or 1 large pie (serves 4–6)

FAQs For Homemade Chicken and Veggie Pies

Can I make these pies ahead of time?

Yes! Assemble and refrigerate for up to 24 hours before baking, or freeze unbaked pies for up to 3 months.

Can I use raw chicken?

It’s best to use cooked chicken to ensure the filling is ready when the pastry is done. You can poach or roast it beforehand.

Can I use different vegetables?

Absolutely. Try mushrooms, spinach, green beans, or leftover roasted veg.

What pastry is best?

Puff pastry gives a flaky, golden finish, while shortcrust offers a firmer base. Use whichever you prefer – or a mix of both.

How do I reheat leftover pies?

Place in a preheated oven at 180°C for 15–20 minutes or until hot throughout. Cover with foil to prevent the pastry from burning.

Conclusion

Homemade chicken and veggie pies are the kind of comfort food everyone looks forward to – warm, flaky and filled with savoury goodness. With their tender chicken, creamy sauce and colourful veggies, they’re satisfying, nourishing and full of flavour.

This recipe is wonderfully flexible. You can use whatever vegetables you have on hand, make individual portions or one big pie and freeze extras for later. It’s perfect for busy families, picky eaters, or anyone who loves a proper homemade meal.

Pair with mash, roasted potatoes or a crisp salad for a well-rounded dinner that feels like a treat. Whether it’s a rainy weeknight or a weekend lunch, these pies hit the spot every time.

Once you’ve made them, you’ll see how easy it is to skip the shop-bought versions and make your own from scratch – with better flavour, better ingredients and plenty of love in every bite.