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Chicken pie

Serves   4
Prep time: 20 mins
Cooking time: 50 mins

This is a very easy "deconstructed" chicken pie to make and its rich creaminess will add a perfect balance to chardonnay.





  • 1 cooked chicken – remove the meat and tear into bite sized pieces
  • 1 large onion, diced
  • 1 large leek, sliced
  • 2 carrots, diced
  • 2 tbsp olive oil
  • 3 potatoes (I use Agria) scrub well then dice into cubes approximately 25mm
  • 1x 535ml can of good quality Chicken soup
  • Salt and pepper
  • 2 sheets of puff pastry, cut into 4 rounds using a large cup or small plate
  • 1 egg beaten


  1. In a pot, cook the potatoe cubes in boiling water until just cooked, drain and keep warm. 
  2. In a pan over medium heat add the olive oil and when hot, add onion, leeks and carrot, cook gently until soft.
  3. In a casserole dish or oven pan place onion, leek, carrot mixture, spread the cooked potatoe cubes on top, then add the chicken meat and top with the tin of chicken soup.
  4. Cover with foil and cook in a 200°C oven for 40 minutes. 
  5. Remove after 15 minutes and gently stir the casserole. 
  6. After 40minutes, remove from oven, check for seasoning and adjust with salt and black pepper as necessary, then leave covered in a warm place until needed. 
  7. Turn oven up to 210°C and place the pasty circles on non-stick oven tray. Brush the exposed pasty side with egg mixture then bake for 5 to 10 minutes until pasty rounds ‘puff’ up and turn golden. 

To serve, fill 4 small warmed bowls with chicken mixture, place a pastry lid on top and serve with green beans or peas.