Creamy Chicken Pie


A delicious Pie that can be made on the weekend for an easy weeknight meal, that the whole family will love and the leftovers are great for lunch the next day.

Makes 4 large or 6 small burgers


  • 1 small onion finally chopped
  • 40gms buttercreamy-chicken-pie.jpg
  • 40gm plain flour
  • 400-500ml milk, warmed
  • 1 chicken stock cube
  • 1 tsp nutmeg
  • 1 tsp mustard powder
  • 250gm roast chicken chopped
  • 200gm mixed veg, corn, peas, carrots, broccoli
  • (whatever you like or have in the fridge)
  • 250gm short crust pastry
  • 1 egg beaten, or milk for glazing


Heat the oven to 200C. Melt the butter in the pan over medium heat, and then cook the onion in it for 5 mins, stirring. Add the flour to the pan and stir to make a thick paste and add the stock cube, cook for 2 mins then slowly add 400ml of warm milk to the pan.

Stir in mustard powder and nutmeg, season with salt and pepper; bring to the boil stirring all the time. Once the sauce has thickened, place on a low heat (if its to thick just add the rest of your warm milk) and add your chicken and veg to the sauce and stir thoroughly and then pour into your pie dish.

Roll out the pastry on a clean floured surface until its big enough to cover your pie dish, lift it carefully using your rolling pin to support it and place it over the dish, trim excess pastry, then press the pastry in to the rim of the dish using a fork, brush the top of the pie with the beaten egg or milk and make a small hole in the centre of pastry for steam to escape, and place in oven for 25 mins.

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