[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core) A$60. Offer ends 05/03/2024. See terms.
Photo of Country chicken pie by WW

Country chicken pie

Total Time
1 hr 55 min
15 min
40 min
You’ll be sure to feel like you live on lush farm acreage with this hearty pie


Olive oil

1 tbs

Chicken thigh, skinless, raw

400 g, (buy 500g), fat trimmed cut into 3cm pieces


2 medium, finely chopped


2 stick(s), finely chopped

Brown onion

1 medium, finely chopped

Plain flour

2 tbs

Chicken stock

1 cup(s), (250ml salt-reduced)

Light evaporated milk

½ cup(s), (125ml)

Vegetable mix, frozen, with peas and corn

1 cup(s), (120g)

Fresh flat-leaf parsley

2 tbs, chopped

Reduced-fat puff pastry

1 sheet(s), just thawed


  1. Heat half the oil in a non-stick frying pan over medium-high heat. Add chicken and cook, stirring, for 3–4 minutes or until browned. Transfer to a heatproof bowl.
  2. Heat remaining oil in pan. Add carrots, celery and onion and cook, stirring, for 5 minutes or until softened. Add chicken and any juices and flour. Cook, stirring, for 1 minute. Add stock, stirring to combine. Bring to the boil. Reduce heat to low. Stir in milk, then cover and cook for 3–5 minutes or until sauce boils and thickens slightly.
  3. Stir in frozen corn and peas, then parsley. Season with salt and freshly ground black pepper. Transfer to a 20cm-round ovenproof dish. Set dish aside to cool to room temperature, then refrigerate for 1 hour to cool completely.
  4. Preheat oven to 220°C or 200°C fan-forced. Top dish with pastry, allowing excess pastry to overhang. Press a fork around edges to seal. Cut a small cross in the centre. Place dish on a baking tray and bake for 20 minutes or until golden.